Baked Corn Chaat
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Made something different, a fusion of the west with Indian chaat..
Presenting "baked CORN CHAAT"...
Shortcrust pastry filled with corn, cheese and herbs...
And yes, a vegetarian delight...
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Ingredients
- For the tart cases : Flour - 1.25 cups
- Butter - 1/2 cup
- Ice water - 3 tbsp
- Other ingredients :
- Boiled corns - 1/2 cup
- Grated cheese - 1/4 th cup
- Chopped onion - 1
- Red chilly powder - 1/2 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℃ for 30 minutes.
- Fill the tart shells with the corn mixture and bake them at 200℃ for 10 minutes. Serve.
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