SPICY AMER­I­CAN CORN CHAAT

(Serves )

Citadel - - FOOD -

In­gre­di­ents

For Corn Sweet Corn Cob (medium or large) – 1 (O5) Corn .er­nels – 1 cup :ater (for boil­ing corn) – 1. cup Salt (add as reTuired) – tsp

For Chaat

Onion (small, finely chopped) – 1 Tomato (medium, finely chopped) – 1 Green Chilli (finely chopped, op­tional) – 1 Co­rian­der /eaves 3ar­s­ley /eaves (chopped) – 1 tbsp 5ed Chilli 3ow­der – tsp (or as reTuired) Chaat Masala 3ow­der – 1 tsp (or as reTuired) /emon -uice – tsp (or add as per taste)

Salt – as reTuired For Gar­nish­ing Corn Chaat Co­rian­der /eaves 3ar­s­ley /eaves (for gar­nish­ing) – a few Sev (for gar­nish­ing, op­tional)

Method

Boil or pres­sure-cook the corn­cob or corn ker­nels. :hen the corn­cob be­comes warm or cools down, then re­move the corn ker­nels with a knife. Skip this step if you have used corn ker­nels. Mix the corn ker­nels along rest of the in­gre­di­ents in a bowl. Check the taste and add more salt or chaat masala or lemon Muice if reTuired. Serve the corn chaat im­me­di­ately, in in­di­vid­ual serv­ing bowls or plates topped with sev and a gar­nish of co­rian­der pars­ley. This corn chaat recipe can be dou­bled or tripled. ou can also use tinned sweet corn ker­nels. But fresh corn tastes the best.

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