Corn Sprouts Bhel

Ingredients

• 1 cup sweet corn kernels, boiled
• ½ cup mixed sprouts
• 1 large potato, boiled and peeled
• 1 small beetroot, boiled, peeled and cut into small cubes
• 1 medium onion, chopped
• 2 tablespoons date and tamarind chutney
• 2 tablespoons green chutney
• ½ small raw mango, chopped
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh coriander leaves
• 3 tablespoons sev
• 6-8 crisp papdi

Method

1. Boil water in a deep non-stick pan, add mixed sprouts and cook until the sprouts are cooked.
2. Cut potato in to small cubes. Drain sprouts and set aside to cool.
3. Mix corn, potato and sprouts in a bowl.
4. Add beetroot, onion, date and tamarind chutney and green chutney and mix well. 
5. Add raw mango, lemon juice, coriander leaves and sev and mix well.
6. Break the papdi and add to the bhel and mix. Pack the bhel in tiffin box.