Boiled Corn Chaat

• Chaat masala

  10 g

• Coriander leaves

  chopped

  10 g

• Fresh corn kernels

  fresh or frozen

  200 g

• Green chutney

  chopped

  10 g

• Red chili powder

  5 g

• Roasted cumin powder

  10 g

• Salt

  10 g

• Sev

  10 g

• Tamarind pulp

  20 g

• Water

  50 ml

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Method

1. 1In a medium pot, bring 1000 ml water to a boil over high heat.
2. 2Add 200 g corn kernels (fresh or frozen) and cook for 5 minutes until tender.
3. 3Drain the corn in a colander and rinse under cold water to stop cooking.
4. 4Transfer the cooled corn to a large mixing bowl.
5. 5In a small bowl, mix 20 g tamarind pulp with 50 ml warm water and strain to make chutney.
6. 6Add 10 g roasted cumin powder, 5 g red chili powder, 10 g chaat masala, and 10 g salt to the chutney. Stir well.
7. 7Pour the chutney over the corn and toss gently to coat evenly.
8. 8Add 10 g sev (crispy gram flour noodles), 10 g chopped coriander, and 10 g chopped green chutney.
9. 9Toss again and adjust seasoning with salt to_taste.
10. 10Serve immediately in chilled bowls for best texture and crunch.