BOMBAY BHEL
Steps:
- 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.
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Rohit Giri
[email protected]This is the perfect recipe for a summer party.
Bola Samuel
[email protected]I'm so glad I found this recipe. It's a keeper.
Gunu Baba
[email protected]This is one of my favorite recipes. I make it all the time.
Umar Khan
[email protected]I love the way this recipe combines sweet, sour, and spicy flavors.
sharon Paton
[email protected]This is a great recipe for a quick and easy snack.
Elly Ashby
[email protected]I made this recipe for my family and they all loved it. Even my picky kids ate it up.
Rizee Khan
[email protected]This dish is so addictive! I can't stop eating it.
Olaborede Doris
[email protected]I love the fact that this recipe is vegetarian. It's a great way to get my daily dose of vegetables.
Sujan Xettry
[email protected]This dish is perfect for a party or potluck. It's easy to make ahead of time and it travels well.
Jana Hisham
[email protected]I was surprised at how easy this recipe was to make. I'm not a very experienced cook, but I was able to follow the instructions easily.
Shamima Islam
[email protected]I love how this recipe uses simple ingredients to create such a flavorful dish.
sagar MAHONTO
[email protected]This is the best Bombay bhel recipe I've ever tried. It's so easy to make and the results are delicious.
Harper Love
[email protected]I've made this recipe several times and it's always a hit. My friends and family love it.
Tahmid Hossain
[email protected]This Bombay bhel recipe is fantastic! The combination of flavors and textures is amazing. I especially love the crunch of the puffed rice and the tanginess of the tamarind chutney.