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| Main Ingredients | Corn on the cobs, Mixed sprouts |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep Time | 31-40 minutes |
| Cook time | 21-25 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 2 corn on the cobs
- 1 cup mixed sprouts blanched
- 4 teaspoons oil
- Salt to taste
- Crushed black peppercorns to taste
- 4 tablespoons green chutney
- 4 tablespoons red chilli-garlic paste
- Chaat masala to taste
- 1 medium green capsicum chopped
- 1 medium onion chopped
- 2 medium tomatoes chopped
- 2 jalapenos chopped
- 2 tablespoons fresh coriander leaves chopped + to garnish
- 2 tablespoons lemon juice
- Sev to garnish
Method
- Preheat the oven to 180ºC.
- Place the corn cobs on a baking tray, sprinkle oil, salt, crushed black peppercorns, 2 tbsps green chutney, 2 tbsps red chilli-garlic paste and some chaat masala and rub in well.
- Keep the tray in the preheated oven and bake for 20-25 minutes. Bring the tray out of the oven and let the cobs cool completely. Separate the kernels from the cobs and put them into a bowl.
- Add mixed sprouts, capsicum, onion, tomatoes, jalapeños, chaat masala, coriander leaves, lemon juice, remaining red chilli-garlic paste and remaining green chutney and salt and mix well.
- Transfer into serving plates, garnish with sev and serve immediately.
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