The perfect tongue-tickling sweet corn chaat recipe! This super easy-to-make and flavorful corn bhel is perfect for an evening snack or as a make-ahead party appetizer.
2tablespoonsCilantro or coriander leavesfinely chopped
Instructions
Take boiled sweet corn kernels in a bowl. Add chopped onion, tomato, and green chili. Mix well.
Add salt, pepper, and spice powders (red chili powder, chaat masala, roasted cumin powder, and black salt). Mix everything so spices are coated to corn evenly.
Add green chutney, schezwan sauce, and ketchup. Mix well. At this point, you can store it in the fridge if serving it later.
Right before serving, add sev and chopped cilantro. Mix and serve right away.
Notes
Avoid soggy sev: Add sev right before serving it. If added earlier and stored in the fridge then sev if soften and loose its crunch.How to boil corn cob?
Instant pot: Add a glassful of water in the instant pot liner, place a trivet, and place corn cobs on the trivet. Cook on manual for 2 minutes. Then quick release the pressure. Once corn cobs are cool to touch, remove the kernels and use them.
Traditional pressure cooker: around 2 whistles
Stovetop: In a saucepan, bring water to a rolling boil. Add corn kernels and cook for 5-7 minutes. Drain the water and use the kernels in the recipe.