Baked Corn Chaat
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This is fusion recipe, taking the corn chaat to another level by filling it in a short crust pastry and topping with cheese, and then baking it.
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Ingredients
- For the tart cases : Flour - 1.25 cups
- Butter - 1/2 cup
- Ice water - 3 tbsp
- Boiled corns - 1/2 cup
- Grated cheese - 2 tbsp
- Chopped onion - 1
- Red chilly powder - 1 tsp
- Salt
- Coriander leaves
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Instructions
- In a food processor or mixer, add the cold butter (the butter must be cold and cut into cubes), flour and pulsate in two or three pulses.
- Add the ice water and pulsate or blend till everything is mixed. Pour the dough into a bowl and mix it, cover it and keep it refrigerated for 30 minutes.
- Now roll out the dough and cut small circles using a cookie cutter and line the muffin tray cups with them. Blind bake them in a preheated oven at 180¢â€žÆ’ for 30 minutes. (Blind baking is baking the tart cases by putting a baking paper on top of tarts a
- Now make a mixture of the corn kernels, onion, cheese, red chilly powder, coriander leaves and salt. Fill the tart shells with the corn mixture and bake them at 200¢â€žÆ’ for 10 minutes. Serve.
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