Corn Bhel

Ingredients 

• 1 corn on the cob
• Butter for brushing
• Dried mango powder (amchur) to sprinkle
• Red chilli flakes to sprinkle
• 1 medium potato boiled, peeled and cut into small pieces
• ½ cup cucumber, peeled, seeded and finely chopped
• ½ cup onion, finely chopped
• ½ cup pomegranate pearls
• 2 tablespoons fresh coriander leaves, finely chopped + to garnish
• 2 teaspoons black salt
• 2 teaspoons chaat masala
• 4 tablespoons lemon juice
• 1 cup cornflakes
• Sev to garnish

Method

1. Preheat oven to 180ºC.
2. Place the corn cob on a baking tray and brush it with butter all over, sprinkle amchur powder all over, sprinkle red chilli flakes and brush with butter again
3. Keep the baking tray in the preheated oven and bake for 15-20 minutes.
4. Scrape the baked corn kernels from the cob onto a plate.
5. Put half the corn kernels in a bowl, add ½ the potato pieces, ¼ cup cucumber, ¼ cup onion, ¼ cup pomegranate pearls, 1 tablespoon coriander leaves, black salt, chaat masala, lemon juice and ½ cup corn flakes and mix well.
6. Serve immediately, garnished with some sev and coriander leaves.