You are here: Home > Cuisine > Chinese Vegetarian > Chinese Vegetable > Chinese Style Creamy Corn ( Saatvik Recipe) Chinese Style Creamy Corn ( Saatvik Recipe) by Tarla Dalal Dainty baskets stuffed with creamy corn. Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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Allow to rest for 30 minutes.Roll out into small puris and press inside a tart mould. Put another puri in another tart mould. Similarly, build up layers of puris and tart moulds.Deep fry the stack in hot oil until crisp.Store the fried puris in an airtight container.For the corn fillingFor the corn fillingHeat the oil on a high flame, add the carrots, capsicum and cook on a high flame for 2 to 3 minutes.Add the green chilli and fry again for a few seconds.Add the corn, lemon juice and salt and mix well.How to serveHow to servePut a little filling on each puri and sprinkle a little cheese on top.Serve hot with chilli sauce or bake in a hot oven at 200 degree c (400 degree f) for 3 to 4 minutes.