Chatpata Corn
by Tarla Dalal
21 Jan 2012
This recipe has been viewed 72134 times
An unusual and excessively tasty combination of finely crushed peanuts and crunchy corn niblets, cooked to perfection in the microwave. Easy to whip up and healthy as well, this delectable dish can be had as a snack with bread at any time of the day to satiate those sudden hunger pangs.
Chatpata Corn recipe - How to make Chatpata Corn
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
1 cup sweet corn kernels (makai ke dane)
1/4 cup finely crushed peanuts
1 tbsp onion paste
1 tbsp ready-made tomato puree
2 tbsp finely chopped tomatoes
1/2 tsp finely chopped ginger (adrak)
1/2 tsp finely chopped green chillies
a pinch of sugar
1/2 tsp lemon juice
2 tsp oil
salt to taste
For The Garnish
2 tsp finely chopped coriander (dhania)
2 tsp chopped tomatoes
Method
- Main procedure
- Combine the oil and onion paste in a microwave-proof bowl mix well and microwave on high for 1 minute.
- Add the peanuts, tomato purée, tomatoes, ginger, green chillies, sugar, salt and ¼ cup water and mix well microwave on high for 3 minutes.
- Add the corn niblets, mix well and microwave on high for 1 minute.
- Add the lemon juice and mix well.
- Serve hot garnished with coriander and tomatoes.
Nutrient values per serving
| Energy | 215 cal |
| Protein | 6.9 g |
| Carbohydrates | 22.3 g |
| Fiber | 4 g |
| Fat | 12 g |
| Cholesterol | 0 mg |
| Vitamin A | 158 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 3.6 mg |
| Vitamin C | 11.6 mg |
| Folic Acid | 27.5 mcg |
| Calcium | 37.6 mg |
| Iron | 0.9 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 7.6 mg |
| Potassium | 165.3 mg |
| Zinc | 1 mg |
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