Corn Chaat Recipe Sweet Corn Bhel
CORN CHAAT RECIPE (SWEET CORN BHEL RECIPE)
US measuring cups are used (1 cup = 240 ml)
Provided by Kanan
Categories Snack
Time 30m
Number Of Ingredients 13
Steps:
- If using fresh corn cobs. First boil them in pressure cooker for about 2 whistles.
- Once it is cool to touch, remove the corn kernels by running the knife vertically.
- Alternately you can use canned corn kernels, no need to boil them.
- Or you can use frozen kernels, defrost them in microwave.
- Also boil the potato in pressure cooker or use the leftover boiled potato. Once cool to touch, peel it and cut into small cubes.
- Also prepare green chutney and sweet chutney. You can make them day before.
- Also chop onion and tomatoes.
- Heat the oil or butter in a pan on medium heat.
- Once hot add, boiled corn kernels and potatoes.
- Also add salt, chaat masala, red chili powder and garam masala. Mix well and saute for 3-4 minutes.
- Turn off the stove and remove it to the bowl and let it become warm.
- Add chopped onion, tomato and coriander leaves. Mix well.
- Now drizzle green coriander chutney, sweet and tangy tamarind date chutney. Stir well.
- Lastly add sev. Mix well.
- Remove it to a serving plate, if you want garnish with little more sev.
Nutrition Facts : Calories 247 kcal, Carbohydrate 36.7 g, Protein 4.7 g, Fat 10.7 g, SaturatedFat 2.5 g, Sodium 852 mg, Fiber 5.5 g, Sugar 6.6 g, ServingSize 1 serving
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