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Surti collegian bhel | corn bhel | bhel recipe

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course chaat, Snack, Street Food
Cuisine Indian
Servings 3 servings

Ingredients
 

For spicy green chutney

  • 3-4 spicy green chilli
  • 6-7 less spicy green chilli
  • 1 cup coriander leaves
  • ¼ cup mint leaves
  • 10-12 curry leaves
  • 1 tsp black salt
  • 1 inch ginger
  • 1 tsp roasted chana dal
  • Salt to taste
  • 1 tsp lemon juice
  • 3-4 ice cubes
  • Some water to grind chutney

For tamarind-date chutney

  • ½ cup date-tamarind pulp - 1/4 cup dates + ¼ cup tamarind
  • ¼ cup jaggery
  • ½ tsp dry ginger powder
  • ½ tsp red chilli powder
  • ½ tsp sauf powder
  • ½ tsp coriander powder
  • ¼ tsp black salt
  • Salt to taste
  • 250 ml water

For surti collegian bhel

  • 1 cup salted peanuts - khari sing
  • 1 medium size chopped onion
  • 1 medium size chopped tomatoes
  • Pinch of salt
  • 3 tbsp spicy green chutney
  • ½ tsp chaat masala
  • ½ cup sev
  • 2-3 tbsp coriander leaves
  • ½ lemon juice
  • Garnish with: sev - coriander leaves, lemon juice and chaat masala

For corn bhel

  • 1 cup boiled corn
  • 1 medium size chopped onion
  • 1 medium size chopped tomatoes
  • 1 chopped green chilli
  • Some coriander leaves
  • 1 tsp chaat masala
  • ½ tsp red chilli powder
  • 1 tbsp schezwan sauce
  • 1 tsp maggi masala
  • ½ lemon juice
  • Garnish with: tikhi sev - grated cheese, chaat masala, coriander leaves

Instructions

Making spicy green chutney

  • In a mixture jar, spicy green chilli, less spicy green chilli, coriander leaves, mint leaves, curry leaves, black salt, ginger, roasted chana dal, salt, lemon juice, some ice cubes, and little water.
  • Grind it into a smooth paste. Green chutney is ready.

Making date-tamarind chutney

  • In a pan, add date and tamarind pulp, jaggery, dry ginger powder, red chilli powder, saunf powder, coriander powder, black salt, and salt.
  • Add water and mix well.
  • Cover and cook chutney on a medium flame for 7-10 minutes or till it slightly thickens.
  • Date-tamarind chutney is ready.

Making surti collegian bhel

  • In a mixing bowl, add salted peanuts, chopped onion, chopped tomatoes, salt, green chutney, date tamarind chutney, chaat masala, sev, coriander leaves, and lemon juice. Mix well.
  • Take out, bhel in a plate and garnish with sev, coriander leaves, lemon juice, and chaat masala.
  • Serve tasty surti collegian bhel.

Making corn bhel

  • In a pan, boil 1 cup of water, and add corn, salt, turmeric powder, and sugar. Boil corn for 3-4 minutes or till it becomes slightly soft.
  • Strain water from boiled corn.
  • Add boiled corn into a mixing bowl. also add chopped onion, tomatoes, green chilli, coriander leaves, chaat masala, red chilli powder, schezwan sauce, maggi masala, and lemon juice. Mix well.
  • Take bhel into a bowl, garnish with tikhi sev, grated cheese, chaat masala, and coriander leaves.

Notes

  • The consistency of chaat chutney should be thick.
  • Be careful when adding salt since chaat masala and chutney also have salt.
  • Bhel tastes great when served immediately.