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.