Chinese Style Creamy Corn ( Saatvik Recipe)
by Tarla Dalal
01 Jan 1900
This recipe has been viewed 34066 times
Dainty baskets stuffed with creamy corn.
Chinese Style Creamy Corn ( Saatvik Recipe) recipe - How to make Chinese Style Creamy Corn ( Saatvik Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 20 to 25 servings
For The Base
1 1/2 cups plain flour (maida)
4 tsp hot oil
1/2 tsp salt
oil for deep-frying
For The Corn Filling
1 can cream style corn
2 tbsp chopped carrots
2 tbsp chopped capsicum
1 slit green chilli , chopped
1 tsp lemon juice or
1 tbsp oil
salt to taste
For Baking
2 tbsp grated processed cheese
chilli sauce
Method
For the base
For the corn filling
How to serve
For the base
- For the base
- Mix the flour, hot oil and salt and make a semi-stiff dough by adding water.
- Knead very well. 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 filling
- For the corn filling
- Heat 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 serve
- How to serve
- Put 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.
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