Corn Chaat By Vivekseth


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Spicy,sweet and sour corn chaat. Serve immediately.

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



Preparation Time:    Cooking Time:    Total Time:     6Makes 6 servings
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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)

For the tamarind chutney

    For the tamarind chutney
  1. Boil the tamarind and jaggery in 1/2 cup of water.
  2. Remove from the flame. Sieve it and use the pulp for the chutney.
  3. 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

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

How to proceed

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

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This recipe was contributed by vivekseth on 02 Nov 2010

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