Baked Corn Chaat

4.50 from 2 votes

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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Served AsSnacks
Servings 4


  • 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


  • 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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4.50 from 2 votes

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Sreemoyee Bhattacharjee
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