Oats and puffed rice bhel

Name: Oats and puffed rice bhel
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 packet saffola oats; 100 grams puffed rice; 1 cucumber; 2 Tomatoes; 1 Carrot; 1 bowl pomegranate seeds; 2 Small onions; 1 bowl peanuts, cashew nuts and almonds; 2 teaspoons oil; 2-3 Strands fresh coriander leaves; 6-8 Curry leaves; 1 bowl jaggery and tamarind chutney / green chutney; 2-3 teaspoons jaggery; 2 teaspoons tamarind; 1/2 teaspoon cumin powder; as per taste salt; 1/2 teaspoon red chilli powder

Divya Tekwani @DivyaTekwani

Gujarat

#Healthy2020

Divya Tekwani @DivyaTekwani

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Ingredients

20 minutes

6 servings

1 packetsaffola oats
100 gramspuffed rice
1cucumber
2Tomatoes
1Carrot
1 bowlpomegranate seeds
2Small onions
1 bowlpeanuts, cashew nuts and almonds
2 teaspoonsoil
2-3 Strandsfresh coriander leaves
6-8Curry leaves
1 bowljaggery and tamarind chutney / green chutney
2-3 teaspoonsjaggery
2 teaspoonstamarind
1/2 teaspooncumin powder
as per taste salt
1/2 teaspoonred chilli powder

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Steps

20 minutes

1

Firstly dry roast the oats on low flame for 2 minutes. Keep stirring continuously and keep aside.
2

Now take another pan heat 1 teaspoon oil and roast the peanuts, almonds and cashew nuts one by one and remove in a plate.
3

Now heat 1 teaspoon oil put curry leaves, turmeric powder and red chilli powder stir and immediately add the puffed rice mix well sprinkle some salt and mix thoroughly. Turn off the flame and let all the roasted things cool down.
4

Now take A thick pan and put the soaked tamarind, jaggery, salt, cumin powder, and 1 cup water. Put on flame and let it boil for few minutes on low flame to make the chutney. Once it's done place the pan in A big vessel of cold water to cool it faster.
5

Meanwhile finely chop all the veggies and clean the pomegranate to get the seeds.
6

Now take a big bowl put the oats, puffed rice, roasted peanuts, almonds, cashews, chopped veggies and toss well. Finally add the pomegranate seeds, chopped coriander and u pour the squeezed jaggery and tamarind pulp/chutney. Garnish with fresh coriander and some roasted nuts.
7

Please note green coriander chutney can also be used. And add the chutney and veggies just before serving.