I am almost always late to enter the kitchen on Sunday mornings. And , I also like breakfast to be something else but whole wheat slices, sprouts and coffee. It was easier for my Mom , I think, our Sunday breakfasts were always great………samosas, kachoris, fresh mathris……….I can’t keep frying something great each weekend:(.
So, this Sunday morning I wondered what to make and saw Cornflakes. Had no time to waste, chopped a lot of stuff, mixed with masalas, in went chutneys and lo……..cornflakes bhelpuri was ready! Added a piping hot cuppa coffee, and there couldn’t have been a better breakfast on this cold snowy morning.
- Cornflakes 2 cups
- Puffed rice 1 cup
- Onion 1
- Tomato 1/2 (as I just had half a tomato left, you could add more,if you want)
- Tomatillos 2
- Cucumber 1/2 (of a large one )
- Cilantro/ Coriander leaves 1/2 cup
- Potato 1 (scrubbed well & boiled)
- Peanuts 3/4 cup
- Salt 2 tsp.
- Red chili powder 1 tsp.
- Chaat Masala 1 Tbsp.
- Green Chutney (cilantro/mint/tomatillo……..any would do as long as its tart and fiery) 2 Tbsp.
- Sweet Tamarind chutney (sonth in Hindi) 2 Tbsp. (These are available readymade in Indian stores or can be made as I explain in the note and kept for months in the refrigerator.)
Again the list is long here, but the recipe is really versatile. One can adjust as per what one has on hand. The real quick method of making is here:
1. First fork a well scrubbed potato, wet it well or place it in a microwave container with 2 Tbsp. of water and put it in the microwave for 2 minutes. Microwave times may vary but this is real quick.
2. Meanwhile chop fine all the rest of the veges…..tomato, tomatillo, cucumber, cilantro. Take the potato out and chop it as well. Add to a large container cause these tend to take more space.
3. Peanuts are roasted in the microwave as well. Keep microwaving for a minute at a time and checking continuously till you get them brown per your preference.
4. Puffed rice also goes in the microwave for a minute or more if you need but a minute at a time is the best idea. Its good to have it spread in a plate where you can check it easier. When it gets really crisp, its ready.
5. Let the puffed rice cool for a minute and then add it to the chopped vegetables. Add salt, red chili powder, chaat masala, green chutney and sweet tamarind chutney to the vegetables. Add the cornflakes and peanuts. Mix really well. Check salt and spice level and adjust according to your taste. You may add lime juice, I didn’t find the need.
And you are ready to serve!! Its difficult for anyone to NOT like this sweet and spicy chaat.
Note: Sweet Tamarind Chutney/ Imli ki meethi Chutney/ Sonth is quite easy to make with tamarind concentrates available in Indian grocery stores in the U.S.
Mix 4 Tbsp. tamarind concentrate with with about 1/2 cup water and add 1/2 cup sugar to it. Mix it well and check if the sugar level is as desired. It actually is quite sweet in taste. It should also be quite thick like honey. Heat a Tbsp. of oil and add 1/4 tsp. asafetida, 1 tsp. red chili powder and 2 Tbsp. cumin powder. You could also add a handful of golden raisins. Put it in a bottle and keeps well in the refrigerator for months. If using fresh, you could also add finely chopped banana to it but do not add it and refrigerate. Lip smacking meethi chutney is ready which can be used on almost all kinds of chaat.