Corn Chaat By Vivekseth

by vivekseth

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Spicy,sweet and sour corn chaat. Serve immediately.

Corn Chaat By Vivekseth recipe - How to make Corn Chaat By Vivekseth

Preparation Time: 25 mins Cooking Time: 20 mins Total Time: 45 mins 6Makes 6 servings
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Ingredients

For The Tamarind Chutney:
100 gs tamarind (imli)
250 gms jaggery (gur)
salt to taste
1 tsp cumin seeds (jeera) powder
1/2 tsp chilli powder

To Be Grounded To Make A Green Chutney:
1 cup coriander (dhania)
1 tsp lemon juice
3 green chillies
1 tbsp cumin seeds (jeera)
1/4 cup water
salt to taste
a pinch of asafoetida (hing)

To Be Grounded To Make A Red-garlic Chutney
1 tbsp cumin seeds (jeera)
1/4 cup garlic (lehsun)
2 whole red chillies
salt to taste
1/4 cup water

For The Spicy Corn
3 cups corn (makai ke dane)
3 tbsp oil
1 tsp mustard seeds ( rai / sarson)
a pinch of turmeric powder (haldi)
4 chopped green chillies
salt to taste
1 tbsp lemon juice

Other Ingredients
6 chapaties
4 medium size boiled potatoes
250 gms boondi
2 medium size chopped onions
250 gms sev
2 tbsp chopped coriander (dhania)

Method

For the tamarind chutney

Boil the tamarind and jaggery in 1/2 cup of water.
Remove from the flame. Sieve it and use the pulp for the chutney.
In a pan add the tamarind pulp, salt, cumin seeds powder and chilli powder mix well and simmer it for 5 minutes and keep aside.

For the spicy corn

Soak fresh corn kernels for 5-6 hours. Coarsely grind and boil it. Keep aside.
Heat oil in non-stick add the mustard seeds.
When the seeds crackle add the turmeric powder and green chillies, saute for few seconds on a medium flame.
Add the salt,lemon juice and boiled corn saute it for few seconds on medium flame. Keep aside.

How to proceed

Cut the leftover chapaties in square and deep-fry it.
Combine the spicy corn, chopped potatoes, fried chapaties, boondi and onions mix well in a bowl and place it on a serving plate.
Spread evenly the three chutneys on the corn mixture.
Sprinkle sev and coriander.
Serve immediately