Simple Corn Chat

Masala corn or corn chaat is a very simple, healthy and flavorful recipe which can be prepared in a jiffy and needs very less ingredients. It can be had as a snack and is loved by everyone. You can prepare this healthy and nutritious chaat for your kids, when they come back from school. It is a healthier option than cakes and cookies and kids will love it for sure. Today we will learn how to make Masala corn/Butter masala corn at home following this easy recipe.

 

   Ingredients needed

   Sweet corn - 1 cup heaped
   Butter - 2 tsp
   Garam masala or Chaat masala - 1/4 tsp
   Chilli powder - less than 1/4 tsp
   Fresh lemon juice to taste
   Salt to taste

Preparation 

Wash and steam corn with a little salt. Alternatively you can also boil corn in a little water until soft.

Method 

Melt butter, add the cooked corn, salt needed, garam masala powder, chilli powder and saute for 2-3 seconds.

Remove from heat, stir in a few drops of lemon juice and serve hot.

Variations

You can substitute chilli powder with pepper powder.

Frozen corns and regular corn can also be used to prepare this recipe.

Bakwan Jagung(Corn Patties)

INGREDIENTS:
1 1/2 Cup Sweet Corn.
1 Medium Potato boiled soft.
1 Tsp Jeera Seeds.

1 Green Chilli chopped fine
1 Tbsp Ginger chopped fine.
1 Medium Onion chopped fine.
1/4 Tsp Turmeric Powder.
3/4 Tsp Red Chilli Powder.
3/4 Tsp Garam Masala.
1 Tsp Dhania Powder.
2 Tsp Chat Masala.
2 Tbsp Lemon Juice.
1/2 Cup + 1/2 Cup Bread Crumbs.
Salt to taste.
Oil to deep fry/shallow fry.
PREPARATION:

• Keep all the ingredients ready at hand before starting the prep as the whole process hardly takes more than 20 minutes. Its a wonderful quick fix snack for you and your family with ingredients that are always at hand.
• In a kadai, add a spoon of oil and when its hot,  season with jeera and saunf. When they sizzle, add the green chillies and the ginger and allow them to get fried in the oil.
• Follow with the chopped onions and mix it around and immediately add the sweet corn kernels.
• Now add all the dry masala powders except the chat masala  – Turmeric Powder, Red Chilli Powder, Garam Masala and dhania powder. We add the powders at this point as we want the powders to part cook in the heat of the kadai.
• Mix for a couple more minutes and switch off the stove.
• Transfer to a mini food processor or a mixer and add the 1/2 cup of bread crumbs.  The bread crumbs allow the flavours to mix in and acts as a binding agent. Keep the remaining bread crumbs for dredging the tikkis before you fry them.
• When they are almost well pulsed add a smal bunch of chopped corriander leaves, the lemon juice and the chat masala.
• At this point add the boiled potatoe ( optional) and mix it in.
• When they come together to form a homogenous mixture , empty on to a clean dry bowl.
• The mixture has to be thick and not sticky. If you feel there is still moisture left over, add a little more bread crumbs, but adjust the salt accordingly.
• Using your palms, make out little patties , dunk them in to the bread crumbs and shallow fry them on  your dosa pan.
• Optionally, you could deep fry them in oil.

• Make a serving base of  micro greens, finely julienned cabbage and carrots and add a dash of lemon juice and chat masala for that extra crunch.
• Place warm cutlets over the salad base and enjoy with a side of Tomato Ketchup or Sweet Tamarind Chutney.
• Makes about 10 medium sized tikkis.