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.