Name: Sweet Corn Bhel
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3 servings
Cuisine: North Indian
Ingredients: 2 cup sweet corn, blanched; 1 cup moong sprouts, blanched; 1 cup puffed rice (murmura); 1 onion, finely chopped; 1 tomato, finely chopped; 1 cucumber, diced; 1 small boiled potato, cubed; 0.25 cup pomegranate seeds; 3 tbsp tamarind chutney; 3 tbsp mint-coriander chutney; 1 tbsp lemon juice; 1 tsp chaat masala; 0.5 tsp black salt; 0.5 cup sev; 0.25 cup coriander, chopped

Question 1

How long does Sweet Corn Bhel keep in the fridge?

Accepted Answer

Sweet Corn Bhel keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Question 2

Can I make Sweet Corn Bhel ahead of time?

Accepted Answer

Sweet Corn Bhel is best served fresh; it comes together in about 15 minutes, so prep your ingredients ahead and cook just before serving. Pre-chopping the aromatics and measuring spices can cut active time in half.

Question 3

What can I serve with Sweet Corn Bhel?

Accepted Answer

Classic pairings include standalone. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

Sweet Corn Bhel

Sweet Corn Bhel

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