corn chaat or masala corn

corn chaat - one more spicy chaat recipe for the monsoon time. its an easy snack which you can prepare quickly or whenever you are short of time. even bachelors can make it as it does not require any cooking expertise. mostly in india, corn cobs are consumed by either heating on charcoal or on stove top. but you can use corn in many recipes. e.g. you can make corn sandwich and sweet corn soup or you can add them in cutlet, tikkis or rice dishes or they even go well with veggies or mushroom dishes. i have used sweet corn to make this chaat. this is a healthy snack and you can consider making it for kids or for your family. but if you plan to make it for small kids then reduce the quantity of green chili and red chili powder. the other name for this chaat is masala corn. since i have added onions, tomatoes, lemon juice in this recipe and garnished with some sev, i call this recipe corn chaat. there's not much difference though. so it can be called either. a unique herb variation i added in the chaat was parsley. generally we add coriander leaves in the chaat recipes that we make. however the flavors of parsley, nicely blended with the indian ingredients and tasted too good. the corn chaat can be just had as it is. can also be served as starter….. and best time to have it is while its raining !!! if you are looking for more chaat recipes then do check fruit chaat, bhel puri, sev puri, palak chaat and idli chaat. corn chaat Author: dassana Recipe type: snacks Cuisine: indian Serves: 2 1 medium corn cob, peeled 1 small onion, finely chopped 1 medium tomato, finely chopped 1 green chili, finely chopped (optional) 1 tbsp chopped parsley or coriander leaves 1 or 2 tsp lemon juice ¼ tsp red chili powder or as required 1 tsp chaat masala powder or as required black salt or rock salt as required a few coriander leaves or parsley for garnishing sev/fried gram flour fine vermicelli for garnishing (optional) boil or pressure cook the corn cob till the kernels are cooked well. when the corn cob becomes warm or cools down, then remove the corn kernels with a knife. mix the corn kernels along rest of the ingredients in a bowl. check the taste and add more salt or chaat masala or lemon juice if required. serve the corn chaat immediately, in individual serving bowls or plates topped with sev and a garnish of coriander/parsley. this recipe can be doubled or tripled. 3.2.2089 Previous post: parsi dal or dhan dar via Veg Recipes of India http://feedproxy.google.com/~r/VegRecipesOfIndia/~3/n_zmrpMI6AQ/

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