Ingredients:

• For pancake chaat:
• 150 g – boiled Corn
• 4 tbsp- besan/gram flour
• 100 g – Curd
• 1 tbsp – chaat masala
• 1 tsp – Red Chilli powder
• salt
• 100 g – nylon sev
• oil
• For green chutney:
• 1 cup – Coriander leaves
• 1/2 cup – Mint leaves
• 1 – Green chilli
• salt
• 1 tsp – Lemon juice
• For red chutney:
• 25 g – Tamarind pulp
• 50 g – Jaggery
• salt
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – cumin powder

Method:

1. For the pancake:
2. Take 4 tbsp besan in a bowl.
3. Add salt and 100 g whole boiled corn.
4. Make a thin batter, by adding water.
5. Pour on to a heated non-stick pan, drizzle a little oil, and make small pancakes.
6. Set aside.
7. For green chutney:
8. Grind all the ingredients in a blender.
9. For red chutney:
10. Add 1 cup of water to the ingredients and boil it till it acquires a thick consistency.
11. For chaat:
12. Place pancake on a plate.
13. Pour curd, red chutney, green chutney, sev, coriander leaves, chaat masala, red chilli powder and salt and the remaining boiled corn.
14. Serve.

Recipe courtesy of Jyotsna Solanki