Bhutta Bhel Recipes

Steps:

• Put the potato in a medium saucepan, add cold water to cover by about an inch and salt the water generously. Bring to a boil, lower the heat and simmer until the center of the potato is easily pierced with a fork, 12 to 15 minutes. Drain and halve the potato so that it cools faster. When cool, peel and dice the potato (about 3/4 cup). Set aside.
• Meanwhile, microwave the corn with the husk on, one at a time, until tender, about 3 minutes. (If the corn is really young and tender you can skip this step.)
• Meanwhile, in a small bowl, whisk together the lime juice, jaggery and tamarind paste until the jaggery has completely dissolved. Set aside.
• Once the corn is cool enough to handle, use a serrated knife to cut off the tip of each ear, then slip off the husk and discard. Use the knife to cut off the corn kernels. Transfer to a large bowl. Add the onion, tomato, sprouts, potato, cilantro and chiles. Add 1 teaspoon salt and the 1/2 teaspoon chaat masala and toss well. Add 3 tablespoons of the lime dressing and toss well again. Taste and add more lime dressing, salt and chaat masala, as desired. Toss in the cornflakes just before serving.