Heat 2 tspn of oil in a pan. Add ½ tspn of red chili powder and 1 cup of peanuts. Roast well.
Add cornflakes to the same pan, and roast.
Take a bowl and add the cornflakes. Add the vegetables mentioned and the tamarind chutney. Mix well.
Garnish the Bhel with mint leaves and pomegranates. Serve immediately.