Bombay Bhel

Name: Bombay Bhel
Ingredients: 2 1/2 cups unsweetened puffed rice; 1 1/2 cups corn flakes; 1 cup unsalted cashew nuts; 1 large onion; 2 medium potatoes; 6 tablespoons coriander leaves, chopped; 4 tablespoons mango chutney; 1 tablespoon tomato ketchup; juice of one fresh lime; 1 teaspoon cayenne or chili pepper

10 ingredients

7 steps

Ingredients

2 1/2 cups unsweetened puffed rice
1 1/2 cups corn flakes
1 cup unsalted cashew nuts
1 large onion
2 medium potatoes
6 tablespoons coriander leaves, chopped
4 tablespoons mango chutney
1 tablespoon tomato ketchup
juice of one fresh lime
1 teaspoon cayenne or chili pepper

Directions

1

Cut potatoes in half and boil until cooked through but still firm.
2

Plunge into ice water, drain well, and cube.
3

Combine puffed rice, corn flakes, and cashew nuts in a baking dish and toast in a 300F oven for 15 minutes, turning once.
4

Chop onion and coriander leaves.
5

In a small bowl, mix together chutney, ketchup, lime juice, and cayenne/chili pepper.
6

Combine all ingredients in a large bowl and toss lightly until mixed.
7

Serve warm.