Bombay Bhel Recipe
- 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
- Cut potatoes in half and boil until cooked through but still firm. Plunge into ice water, drain well, and cube. Combine puffed rice, corn flakes, and cashew nuts in a baking dish and toast in a 300°F oven for 15 minutes, turning once. Chop onion and coriander leaves.
- In a small bowl, mix together chutney, ketchup, lime juice, and cayenne/chili pepper. Combine all ingredients in a large bowl and toss lightly until mixed. Serve warm.
