The puffed rice have their own texture and taste and you can use the same recipe with puffed rice as well. But do try with cornflakes or in fact with different types of mixed namkeen. We have a namkeen vendor in Udaipur and his shop is like a kids candy shop with different kinds of namkeens in different glass jars and he mixes them as you wish! 🙂 This time I brought back a mixture of cornflakes, sev, boondi and other seeds (the closest mixture available in market would be Khatta Meetha savoury mix).
Cornflakes are an interesting alternative to puffed rice in the traditional bhel puri recipe. They add an amazing crunch to it. Add some more different types of namkeens to come up with your own crunchy cornflake mixture bhel puri!
Cornflake mixture bhel puri
Prep time: | Cook time: | Serves: 4
2 cups mixed namkeen (largely cornflakes)
1 potato, boiled and diced
1 medium onion, finely chopped
1 cucumber, peeled, seeded and chopped
1 large tomato, seeded and chopped
½ cup moong dal sprouts
1 cup pomegranate kernels
Salt to taste
1 tsp chaat masala
6-7 sprigs of fresh coriander, chopped
Juice of 1 lime
- In a large bowl combine potatoes, onion, cucumber, tomato, sprouted moong dal, pomegranate kernels, salt and chaat masala. Toss well.
- Now add the cornflakes mixture, lime juice and coriander. Toss again to mix well and serve immediately. If we add cornflakes with all the veggies then they will get soggy quicker.
- I made small magazine paper cups to serve to add authenticity to the quintessential street food! 🙂
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