Corn chaat recipe (Sweet corn bhel recipe)
US measuring cups are used (1 cup = 240 ml)
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings
- 2 medium Corn cobs or bhutta or 1 ½ boiled corn kernels
- 1 small or ½ cup Potatoes boiled, peeled, cubed
- 1 tablespoon Oil or Butter
- Salt to taste
- ½ teaspoon Red chili powder
- ¼ teaspoon Garam masala
- ½ teaspoon Chaat masala
- 1/3 cup Onion chopped finely
- 1/3 cup Tomato chopped finely
- 2 tablespoons Cilantro or coriander leaves chopped finely
- 4-5 tablespoons Green coriander chutney or mint chutney
- 4-5 tablespoons Meethi chutney (Tamarind date chutney)
- 1 cup Thin nylon sev
Cooking corn and potatoes:
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.
Making corn bhel recipe"
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.
Calories: 247kcal | Carbohydrates: 36.7g | Protein: 4.7g | Fat: 10.7g | Saturated Fat: 2.5g | Cholesterol: 0mg | Sodium: 852mg | Potassium: 419mg | Fiber: 5.5g | Sugar: 6.6g
*Nutrition information is a rough estimate for 1 serving
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