Thai Bhel….From the Kitchen of Shobha Bajoria

To serve 8

Ingredients:

Lotus stem 500 gms
Water Chestnuts in a can..200 gms

Pomegranate…one medium size

Strawberry…200 gms

Edmami beans….200 gms

Onion…100 gms

Green onion leaves… 100 gms

Tomato Banglore…200 gms

Green Giant canned corn kernels….one small tin

Corn flour…2 tablespoons

Ching Thai chilli dipping Sauce ( picture of a Hen on the bottle)2/3
tablespoons spoons

Oil to fry

Salt to taste

Method:
Lotus stem… remove skin & boil…. Mix corn flour …deep fry

Prepare all the ingredients… clean … peal…chop …keep them in separate bowls.
Peel the water Chenuts and dice them
Peel the pomegranate and remove the kernels
Dice the strawberries
Peel and cut the onions
Cut tomatoes in small pieces
Cut the green onion leaves
Drain the corn kernels

Mix all the ingredients in a bowl first add the salt & the sauce…and just before serving, add lotus stem on top, to make the look interesting.