Chatpata crunchy cornflakes bhel is a slight twist on the regular bhel puri with the goodness of healthy cornflakes in every bite!!
Yield / Serves
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2 cups breakfast cornflakes
1 medium tomato, chopped
1 medium onion, finely chopped
1 small carrot, grated
1 boiled potato, peeled and cubed
Fine sev (deep fried gram flour noodles)
6 to 7 papdis
Spicy boondis (optional)
2 tablespoons plain salted/spicy/roasted peanuts (optional)
Chaat masala powder, as required
Black salt as required
For the chutney:
1 small bunch coriander leaves
2 to 3 green chillies/jalapenos
1 small marble-sized tamarind or Â½ teaspoon tamarind paste
4 cloves of garlic
2 tablespoons of grated jaggery or brown sugar
1/2 teaspoon jeera/cumin powder (optional)
Â½ teaspoon coriander powder (optional)
Salt to taste
First, roast the cornflakes in a kadai or saucepan for a few minutes to make them more crisp (optional). Allow to cool. Blend all the chutney ingredients in a blender with a little water to a fine paste. Taste and adjust the salt.
In a bowl, mix the onions, tomatoes, carrots and boiled potatoes with the chutney (use as much as needed). At this point, you can sprinkle chaat masala powder and black salt as needed for an extra flavor!!
Just before serving, gently stir in the cornflakes, boondis and crumbled papdi. Sprinkle with fine sev and coriander leaves and serve immediately!!
- Addition of papdi and boondis is optional. For a healthier option, you can avoid them. You can even substitute Ritz crackers or Monaco biscuits for the papdi.
- Amount of chutney added is according to your taste. Chaat masala powder and black salt can be added for additional flavor.
- Cornflakes bhel must be eaten immediately as keeping them even for a few minutes will make them soggy!!
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