Corn Chaat By Vivekseth
Added to 12 cookbooks
This recipe has been viewed 11882 times
Spicy,sweet and sour corn chaat. Serve immediately.
- 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.
- 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.
- 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
This recipe was contributed by vivekseth on 02 Nov 2010
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