Bhel with Boiled Potato
Bhel with Boiled Potato is a popular Indian snack that is light, tangy, and flavorful. For a stomach-upset client, this version excludes roasted chana (which can be difficult to digest) and uses easily digestible and soothing ingredients like puffed rice, boiled potatoes, and curd. It is designed to be gentle on the stomach while providing essential nutrients.
Nutrition Facts
Per serving
Energy
79 kcal
Protein
2 g
Carbs
16 g
Fat
0 g
Fiber
1 g
Ingredients
Rice puffed
1 cup (30g)
Chopped Cucumber
0.5 small cup (50g)
Chopped Tomato
1 small cup (100g)
Aloo Boiled
1 small cup (100g)
Homemade Curd (skimmed milk)
2 tbsp (30g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
lemon juice
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Tamarind Jaggery Chutney
1 tsp (5g)
Instructions
Preparation
Boil the potato, peel it, and cut it into small cubes.
Deseed and finely chop the tomato to make it gentler on digestion.
Cooking Steps
In a large mixing bowl, add puffed rice.
Add the boiled potato, chopped cucumber, and tomato.
Add curd, lemon juice, and a small pinch of salt. Mix gently to avoid breaking the puffed rice.
If using, drizzle mild sweet tamarind chutney over the mixture.
Garnish with fresh coriander leaves.
Serve it.