I am a snack ready to please your tummy,
Healthy too and very yummy,
What am I?
I am Roasted corn chat. You can also call me roasted corn salad.
My son keeps asking me riddles all the time and hence the hangover!
Roasted corn chat is oven roasted corn with onions, tomatoes and spices. Dry Corn kernels are available in Mexican or Indian stores. If you can find preroasted corn kernels then bingo, just go ahead then use them. In that case, all it takes is 5 minutes to make the chat. If you can’t then don’t despair, we can oven roast them, the only big deal is that you need to prepare ahead of time.
- 2 cups dry corn kernels
- 2 teaspoons oil
- 1/2 onion finely chopped
- 1 tomato finely chopped
- 2 tablespoons green mango grated or chopped
- 1/4 teaspoon chilli powder
- a pinch of chat masala
- salt to taste
Cover the corn with water and soak it overnight.
The corn must soak atleast for 12 hours and when done drain the water and dry them with paper towels or still better use fresh sunlight.
Preheat oven at 400 degrees farenheit. Place the corn in a single layer and drizzle with oil. Bake for 30 minutes or till the turn golden brown giving them a toss intermittently (every 10 minutes).
When done transfer them into a container lined with paper towel and let them cool and dry for a day. The paper tower will ensure all excess oil is removed and air drying for a day will make the corn crispy. Then store in air tight containers.
Now for the chat, combine the roasted corn, onions, tomato and green mango in a mixing bowl. Sprinkle salt, chilli powder and chat masala. Garnish with fine sev and coriander.