Mumbai x Thailand

Corn tod man chaat

Name: Corn tod man chaat
Total time: 35 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 2 tbsp vinegar; 4 tsp sugar; 1 diced small cucumber; 2 sliced shallots; 1 sliced fresh red chillies (fresh red chiles); a small lime sized ball soaked tamarind; 4 tsp jaggery; 1/2 tsp cumin powder (ground cumin); Salt, to taste; 2 cups sweet corn kernels (corn kernels); 1/3 cup rice flour; 1/4 cup besan (chickpea flour, gram flour); 1 1/2 tbsp thai red curry paste; 5 finely shredded kaffir lime leaves (makrut lime leaves); 1 egg; a handful coriander leaves (cilantro); Cooking oil (vegetable oil), for shallow frying; 1/2 cup whisked curd (plain yogurt, natural yoghurt); a handful sev; 3/4 tsp chaat masala; 3 tbsp arils pomegranate seeds

Thai corn fritters with a full chaat makeover. Tamarind, curd and sev all came to the party.

35 minTime

9 gProtein each

mediumSpice

Fritters with a chaat finish2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

400kcalsame

9 gproteinsame

5 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Vinegar2 tbsp

Sugar4 tsp

Cucumber1, diced small

Shallots2, sliced

Fresh red chillies (fresh red chiles)1, sliced

Tamarinda small lime sized ball, soaked

Jaggery4 tsp

Cumin powder (ground cumin)½ tsp

Saltto taste

Sweet corn kernels (corn kernels)2 cups

Rice flour⅓ cup

Besan (chickpea flour, gram flour)¼ cup

Thai red curry paste1½ tbsp

Kaffir lime leaves (makrut lime leaves)5, finely shredded

Egg1

Coriander leaves (cilantro)a handful

Cooking oil (vegetable oil)for shallow frying

Curd (plain yogurt, natural yoghurt)½ cup, whisked

Seva handful

Chaat masala¾ tsp

Pomegranate seeds3 tbsp arils

Method

6 steps

1Stir the sugar into the vinegar with 2 tbsp warm water and a pinch of salt until dissolved. Add the cucumber, shallots and chilli.
2Simmer the tamarind pulp with the jaggery, cumin and a pinch of salt on low heat for 4 minutes until syrupy.
3Pulse half the corn coarsely. Mix with the whole corn, rice flour, besan, curry paste, lime leaf, egg and coriander into a thick batter.
4Shallow fry spoonfuls in oil on medium high heat for 2 to 3 minutes a side until deep golden.
5Drain the fritters and arrange on a plate. Dot with whisked curd and tamarind chutney.
6Finish with sev, chaat masala and pomegranate. Serve the relish on the side.

Serve it like this

Stack three fritters slightly overlapping, dot with curd and tamarind, scatter sev and pomegranate, and set the cucumber relish in a tiny bowl beside them.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Corn tod man chaat

Make it your way

Ingredients

Method

Make it a meal