The Bhel Recipe

Quick pickled onions

Place the thinly sliced red onion in a heatproof bowl. Stir together white vinegar, water, sugar and 1 tsp salt until dissolved. Pour mixture over the onions, add chopped green chili if using, press down so onion is submerged and let sit for at least 15 minutes (up to 2 hours) at room temperature, stirring once or twice. Drain before using.

Cilantro green chutney (if making)

In a blender combine the roughly chopped cilantro, 2 tbsp lime juice, 2 tsp neutral oil, 1/2 tsp salt and 2–3 tbsp water. Blend to a smooth, thick paste. Taste and adjust salt or lime. You should have about 1/2 cup. (If using storebought green chutney, whisk with 1 tbsp lime juice and 1 tsp water to loosen.)

Assemble dressing

In a small bowl, combine tamarind chutney, the prepared green chutney, remaining 2 tbsp lime juice, 1 tsp sugar and 1 tsp salt. Whisk until combined and slightly loose but not watery. Adjust balance so you have sweet, tangy and mildly spicy.

Prep romaine and corn

Wash and spin-dry the romaine, then chop or tear into bite-size pieces to yield about 6 cups. If using fresh corn, char corn kernels in a hot skillet: heat 1 tsp oil in a heavy pan over high heat, add corn and cook without stirring for 2–3 minutes until some kernels are darkened, then stir and cook 1–2 minutes more. If using frozen, thaw and pat dry, then char briefly. Let cool.

Combine dry components

Place the romaine in a large mixing bowl. Add the cooled charred corn, puffed rice, pomegranate arils and crushed roasted peanuts or chana (if using). Toss gently to distribute.

Dress and toss

Drizzle about half of the prepared tamarind-green dressing over the bowl (reserve the rest to adjust). Add the drained pickled onions, sprinkle 2 tsp sumac, and toss quickly but gently so the puffed rice stays somewhat crisp. Taste and add more dressing if needed (the bhel should have a balance of tangy tamarind, herbaceous green chutney, sweet pomegranate bursts and crunchy textures).

Finish and serve

Transfer to a serving platter or individual bowls. Immediately sprinkle sev generously over the top (about 1 cup total) so it remains crisp. Scatter remaining cilantro leaves, additional pomegranate arils, a light dusting of chaat masala and the remaining 1 tsp sumac if desired. Serve immediately to maintain crunch.