Evening times are when we usually crave something spicy, tangy and snacky. What if we had a chatpata chaat-style dish without any fried or oily additives to it?
What better if you could make a meal out of it!
Ingredients
- Kodo millet: 1/8 cup or ¼ cup cooked millet
- Potato: ¼ cup (cut in cubes)
- Cucumber: ¼ cup (cut in cubes)
- Tomato: ¼ cup (cut in cubes)
- Onions: ¼ cup (cut in cubes)
- Coriander leaves: 1 tbsp (finely chopped)
- Green chili: 1 tbsp (finely chopped)
- Raw mango: 1 tbsp (finely chopped)
- Lime juice: ½ tbsp
- Roasted peanut: 1tbsp
- Cumin powder: ½ tsp
- Black salt Powder: ½ tsp or to taste
- Dates Imli Chutney: 2 tbsp(or as per individual taste)/ khatta-meetha-imli-tamarind-chutney
- Green chutney: 2 tbsp( or as per individual taste)green-coriander-mint-chutney
- Fresh Coconut: 1 tbsp (cut into bits)
Method
- Soak millets for 2 hrs.
- Cook in 3 times water until cooked soft.
- Fluff it up with a fork and leave aside to cool.
- Steam potatoes until cooked. Cool.
- Mix all the ingredients and serve immediately topped with roasted peanuts.
Wellcure Tip
- You can use little millet/barnyard millet or foxtail millet in this recipe.
- It’s ok to use leftover cooked millets.
- The seasoning of the bhel is entirely up to individual preferences.
- Feel free to experiment with the ratio of ingredients too. There is no hard and fast rule in this recipe.
- If raw mango is not available it is ok to skip it.
Eating guide:
- Food group: millets and vegetables
- Together this combination can be a meal by itself.
- Millets are gluten-free, rich in fibre and high in nutritional value. They are a good option to add variety to your meals or when you want to go grain-free.
- Raw and steamed vegetables are great to make a meal filling, refreshing and contain enzymes that help with digestion.