CORN BHEL

( a delicious variant of the regular bhel - my aunt Rekha taught me this)
Ingredients:

Boiled American corn (room temperature)
Finely chopped raw onions
Boiled potatoes diced small (room temperature)
Sev
Chopped coriander leaves
Papdi (flat puris) - Optional

For green chutney:
Coriander leaves
Green chillies
Mint leaves
Lemon juice
Salt to taste

For tamarind chutney
Tamarind paste
Jaggery
Ginger paste
Cumin (jeera) seeds

Method:

1. To make green chutney, grind all ingredients together, add salt and lemon juice
2. To make tamarind chutney, splutter cumin seeds in a bit of oil, add ginger paste, tamarind paste and jaggery and boil like a gojju. Cool.
3. Toss the corn, onion, potatoes, papdi, green chutney and tamarind chutney together.
4. Sprinkle sev and chopped coriander leaves on top. Serve immediately.