Corn Chaat in Baked Corn Cups

Hi!

With  the onset of monsoon the vegetable market gets flooded with fresh produce of corn. Corn is such a versatile ingredient and can be relished in innumerable ways but my most preferred version is always the roasted corn on cob with lime, salt and butter on top. But that does not stop me from trying other versions…

In monsoon I avoid eating chaat outside as it invites many water borne diseases and especially in India, monsoon also sees the uncontrolled growth of house flies. So eat outs and that too street foods are a complete ‘NO’. My both the kids love chaat and since we are not eating that outside these days I thought of making it at home. With so much corn available now, it was an  obvious choice.

Initially I thought I will make corn pooris, fry them  and  later on stuff the chaat in it, but on second thoughts I decide otherwise as the calorie conscious person  inside me got awake and I decided to bake the cups/ baskets and I am so glad I did that as the cups are amazingly crisp and can be made in advance and stored in air tight container. They can be a good attraction for kids, a starter for party and not to forget extremely tasty and low in calorie too.

This chaat has used all versions of Corn.. fresh corn, Corn meal and Corn Starch, so it’s a perfect dish for Corn lovers….. It can be a great evening snack for every one, as for me I can stuff myself with this anytime.. What's best is that the cups are baked and not deep fried, so definitely lesser oil intake.

Sending this savoury corn karanji or gujiya as "an entry to the IFBM and Freedom Tree Baking Contest" sponsored by Freedom Tree

Ingredients For Corn Cups

1 cup APF
2 tbsp Corn Meal
2 tbsp Corn Starch
4 tbsp oil/ shortening
1/2 tsp salt
warm water for kneading
Method

Mix all the ingredients except water to get a crumbly mix. Add water gradually and knead a firm dough. Let the dough rest for half an hour. Keep the dough covered with a wet cloth to avoid it’s drying.

Take a  large marble size dough and grease it lightly. Roll it like a poori but as thin as possible without tearing the edges( about 10cm diameter).

Prick it with fork, this will avoid it’s puffing.

Grease muffin cups and insert these thin pooris into it. Fold it on the sides and press it properly at the bottom so that their are no air spaces.

Bake them in a preheated oven at 180C for 20 minutes or till golden in color. Cool  and then use them. These can be stored in air tight container at this stage for later use.

 

Ingredients for Corn Mix

2 cups corn boiled

3-4 green chilies

half inch of ginger

1/2 tsp cumin

1/4 tsp fennel seeds

1 tsp red chili pwd

1/4 tsp turmeric

1 tbsp coriander pwd

1 tsp cumin pwd

2 tsp chaat masala

salt to taste

few tsp oil

Method For Corn Mix

Grind about 1/4 cup corn with ginger and green chilies.

Heat oil and add cumin followed by fennel. Add the remaining corn and spices and mix thoroughly.

Add the ground corn and mix again. Cover and cook for two minutes.

Cool the stuffing and use later.

Assembling the Corn  Chaat  in Cups

Take a baked Corn Cup and put about 2-3 spoons of corn stuffing in it.

Put curds over it. The curd has been made by mixing a little rock salt, roasted cumin pwd, sugar, common salt to it and the consistency adjusted by adding water.

Put the sweet tamarind chutney and green chutney (I made Mint and Coriander Chutney) over it.

Spread some finely chopped onion and fine sev .

Add chopped cilantro and serve immediately. ( Adjust the Curds, spices and Chutneys as per your taste). Personally I like my Chaat spicy and less sweet, how do you like yours?

I have developed a penchant for making low calorie stuff or to make a high calorie stuff, as much low calorie as possible. Would love to know do you find that interesting, worth noticing and noting down?

Sending this to Mita’s  MM- party treat event guest hosted by Saraswathi of Sara’s corner.

and also to my event ‘Only’- Kids delight