Bombay Bhel Recipe

Name: Bombay Bhel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 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

Servings: persons

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

1
Cut potatoes in half and boil until cooked through but still firm.
2
Plunge into ice water, drain well, and cube.
3
Combine puffed rice, corn flakes, and cashew nuts in a baking dish and toast in a 300F oven for 15 minutes, turning once.
4
Chop onion and coriander leaves.
5
In a small bowl, mix together chutney, ketchup, lime juice, and cayenne/chili pepper.
6
Combine all ingredients in a large bowl and toss lightly until mixed.
7
Serve warm.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 cups unsweetened puffed rice, 1 1/2 cups corn flakes, 1 cup unsalted cashew nuts, 1 large onion, and more.

Yes, Bombay Bhel falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bombay Bhel

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