Corn Chaat Recipe Sweet Corn Bhel

CORN CHAAT RECIPE (SWEET CORN BHEL RECIPE)

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.