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Corn Bhel Recipe

Try this non-traditional way of making corn bhel or corn chaat and you'll be hooked. Since corn bhel is best served at room temperature, it is not only great for snacks but for school lunches too!
Course Indian
Cuisine Snack
Keyword Delicious, School lunch, Street food
Method Instant Pot, Stovetop
Diet Gluten-free, Nut-free, Vegan
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Calories 202
Author Anushree Shetty

Ingredients

  • 2 cups sweet corn frozen and thawed
  • 2 medium-sized potatoes chopped into cubes
  • 1 tablespoon oil olive / coconut
  • 1 teaspoon cumin seeds jeera
  • 2 cloves garlic crushed
  • 1 teaspoon chili powder
  • 1/8 teaspoon asafoetida hing
  • 2 teaspoons sugar optional
  • 1 cup onions finely chopped
  • 1 cup tomatoes finely chopped
  • salt to taste
  • 1 teaspoon lime juice
  • 1/4 cup finely chopped cilantro / coriander leaves for garnishing finely cut (for garnishing)
  • 1/4 cup sev  for garnishing [optional]
  • 1/4 cup pomegranate seeds  for garnishing [optional]
  • a dash of chaat masala  [optional]

Instructions

  • Cooking corn: Boil the corn in a saucepan with 2-1/2 cups of water till done. Drain the water and set it aside.
  • Cooking potatoes: Pressure cook till the vent goes off once. Let it cool completely before taking the vent out. Set the potatoes aside.
  • Heat oil in a kadhai or wok on medium heat, add cumin seeds and when they begin to splutter, add garlic and chili powder. When the garlic starts to slightly brown, add asafoetida (hing), corn, sugar, salt and stir well. Switch off the gas.
  • Add remaining ingredients - onions, tomatoes, and potatoes and mix well. Garnish with coriander leaves.
  • [Optional step] Sprinkle sev, pomegranate seeds and chaat masala over the bhel before serving.

Instant Pot method

  • Pour 2 cups of water in the steel insert of the Instant Pot. Place a trivet and on top of it, stack a bowl of chopped potatoes followed by a bowl of corn. [Note - you don't have to add water to the bowls- just rinse the potatoes and corn]. Press the 'Steam' button and steam both the potatoes and corn for 8 minutes. Allow it to cool down before opening the lid. Remove both the bowls and the trivet and drain the water from the steel insert and wipe it dry.
  • Add oil in the steel insert of the Instant Pot and press the Saute function. Press the Adjust button to move the selection to “low” and wait till the display reads “Hot.” Add cumin seeds and when they start to splutter add garlic and chili powder. When the garlic starts to slightly brown, add asafoetida (hing), corn, sugar, salt and stir well. Hit the warm/cancel button to switch off the heat.
  • Add remaining ingredients - onions, tomatoes, and potatoes and mix well. Garnish with coriander leaves.
  • [Optional step] Sprinkle sev, pomegranate seeds and chaat masala over the bhel before serving.

Nutrition

Calories: 202kcal | Carbohydrates: 37g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Sodium: 24mg | Potassium: 773mg | Fiber: 5g | Sugar: 8g | Vitamin A: 730IU | Vitamin C: 25.6mg | Calcium: 52mg | Iron: 4.4mg