Blackened sweetcorn chaat (Makai ki chaat) from Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day (page 26) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tinned sweetcorn for corn cobs (UK).

  • ALawson25 on May 17, 2022

    Maybe I didn't have enough corn to balance out the dish (using up corn from the freezer!), but I didn't love this enough to make again.

  • clkandel on March 14, 2021

    Tasty dish. Flavorful, but not overly so. Works with frozen corn too, although fresh would be incredible.

  • SugarFree_Vegan on August 24, 2018

    This works well with frozen sweetcorn as well as canned and fresh. To make it vegan just use a vegan alternative to butter - I used Flora Dairy Free. I couldn't find plain sev so used Cofresh Bombay Mix from Morrisons (UK) and this was a fantastic addition to the dish. Really tasty, use the sev / Bombay mix as it really adds another dimension to the finished dish - we had this with the Baked Onion Bhajis on page 28 of this book along with some naan (sorry cheated and bought that!).

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