This Corn Bhel recipe is blast from the past for me. I remember my mom making it a lot growing up but somehow, I had forgotten about it until my mom reminded me of it during her last visit. Our neighbor Roopa aunty, who was also my mom’s good friend had passed this recipe to her. Roopa aunty who is not with us anymore was a fabulous cook and taught mom lots of different dishes and shared a lot of good food with our family. I dedicate this recipe to her.
It is corn season now in the summer and we have a few corn lovers in the family, so I immediately thought of recreating the old Corn Bhel recipe and what a delight it was! My husband who is a huge corn lover asked me why I had not made it in all these years! I had no answer for him unfortunately. I am documenting this now so we can make it for years to come.
What is Corn Bhel?
Bhel is a sweet and spicy chaat that is made of puffed rice, crunchy papdi, vegetables and chutneys. In general, a mix of ingredients together is popularly referred to as Bhel. In our version of Corn Bhel, we are mixing corn, potatoes, green peppers, cilantro chutney and crushed tortilla chips.
Key ingredients used in the recipe:
Corn Kernels- Of course with the name Corn Bhel, the key ingredient has to be corn! You have a choice and use fresh corn when in season or you can make it with frozen/defrosted corn kernels all year long! I find it much easier to use frozen corn kernels as it is lot less work.
Boiled Potatoes- Boiled, peeled and diced potatoes are used in the recipe. It provides a nice textural element and is a key vegetable ingredient in most Bhel recipes.
Green Pepper- I have used diced green pepper in this recipe. The original recipe had diced onions but since my husband does not like pieces of onions in his food, I decided to use green peppers instead. It goes well with the color scheme of the Bhel.
Green Chutney- This is the key flavoring ingredient of the Bhel. The chutney is made with cilantro and is nice and spicy. I have provided the chutney recipe here but really you can use any green chutney you have at home or use your own cilantro chutney recipe to make it. Just make sure that chutney you are using is nice and flavorful as it is going to flavor the Bhel.
Tortilla Chips- Tortilla (corn) chips is your “papdi” for the Corn Bhel. This is my short cut for this dish that makes it come together in no time. I remember my mom making the corn papdis at home in India when we did not have tortilla chips available. When we started to talk about this recipe, it immediately came to my mind that we did not have to make the chips anymore! If you don’t have tortilla chips available where you live, you can just as easily use normal Bhel papdi. You need something to provide the crunch element.
Serving and Storage:
Corn Bhel can be served warm or at room temperature. Just be sure to sprinkle the crushed tortilla chips at time of serving to maintain maximum crunch.
This easy and unique snack is sure to impress anyone, so make it next time you have company over for tea or as a unique addition to your Chaat party spread!
This Corn Bhel recipe is Vegan and Gluten free; just be sure to use gluten free corn tortilla chips.
If you are looking for another delicious Vegan Indian snack, try: Doodhi Muthia
Corn Bhel
A unique bhel made with corn, potatoes, green chutney and tortilla chips.
4
servings10
minutes20
minutesIngredients
3 cups frozen/defrosted corn kernels (See notes)
1 1/2 cups Potatoes, boiled, peeled and diced (1/2 inch)
1 green pepper, diced (1/2 inch)
1 tablespoon cooking oil
1 teaspoon Cumin seeds (jeera)
1 tablespoon Lemon juice
salt
pepper
1/4 cup finely chopped cilantro
2 cups Tortilla chips
- Green Cilantro chutney
1 bunch cilantro, tough stems removed
1/4 cup raw peanuts (see notes)
1/2 teaspoon cumin seeds (jeera)
2 tablespoons lemon juice
2-3 Thai green chilis (or according to heat preference level)
1/2 piece piece of ginger
salt
Method
- To make the Green cilantro chutney– Combine all the ingredients in a small blender jar. Add very little ice-cold water and blend till smooth. Only use as much water as needed to blend. Ice water helps maintain the green color of the chutney.
- To make Bhel– Heat 1 tablespoon oil in a large non stick pan. Once heated, add cumin seeds and let it splutter till it changes color. Add diced green pepper and cook stirring occasionally on medium flame for 3-4 minutes till the peppers soften a bit.
- Add boiled potatoes and stir to combine. Add corn kernels and cook for another minute till its heated through.
- Add salt, pepper and 2-3 tablespoons of the green chutney and stir till the chutney is mixed through with the other ingredients. Add lemon juice and cilantro, mix to combine and turn off the heat.
- Corn Bhel can be served warm or at room temperature. Serve it in a bowl and top with crushed tortilla chips.
Tips
- Add green cilantro chutney to the bhel as per taste.
