Welcome to our KZread channel, Sweet and Spicy Cuisine! Today, we are sharing a delicious recipe for chatpata corn chivda, perfect for the monsoon season. This crunchy and flavorful snack is made with fresh American sweet corn and a blend of aromatic spices. Let's get started!
Ingredients:
- 2 American sweet corn, kernels removed
- 1 1/2 tbsp oil
- 1/2 tbsp mustard seeds
- 1/2 tbsp cumin seeds
- 1/2 tbsp fennel seeds
- 1 tbsp sesame seeds
- 1/4 tbsp hing (asafoetida)
- 2 chopped green chillies
- 8-10 curry leaves
- 1/2 tbsp salt
- 1/4 tbsp turmeric powder
- 1/2 tbsp red chilli powder
- 1 tbsp coriander-cumin powder
- 1 1/2 tbsp powdered sugar
- 2 tbsp crushed peanuts
- 1/2 lemon, juiced
- Coriander leaves for garnish
Method:
1. In a pan, heat 1 1/2 tbsp of oil and add 1/2 tbsp each of mustard seeds, cumin seeds, fennel seeds, and sesame seeds. Also, add 1/4 tbsp of hing and sauté well.
2. Next, add 2 chopped green chillies and 8-10 curry leaves. Sauté for a minute.
3. Now, add the corn kernels and mix well. Cover the pan with a lid and let it cook for 2 minutes.
4. After 2 minutes, add 1/2 tbsp of salt, 1/4 tbsp of turmeric powder, 1/2 tbsp of red chilli powder, 1 tbsp of coriander-cumin powder, and 1 1/2 tbsp of powdered sugar. Mix well and let it cook for another 2 minutes.
5. Finally, add 2 tbsp of crushed peanuts and mix well. Cook for 2 more minutes.
6. Turn off the heat and add the juice of 1/2 lemon. Mix well.
7. Garnish with some fresh coriander leaves and serve hot.
Your chatpata corn chivda is ready to be enjoyed in the rainy season. This crunchy and spicy snack is perfect for a cozy evening at home. Don't forget to like, share, and subscribe to our channel for more delicious recipes. Happy cooking!
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