Ingredients:

• For Pastry:
• 1 cup – flour (maida)
• 1/2 cup – Butter or margarine
• 1/2 tsp – salt
• 1 tbsp – Tomato puree
• ice cold water to mix
• For Filling:
• 2 American Corn cobs
• 250 g – tomato, blanched, peeled and chopped
• 1/2 cup – green capsicum, chopped
• 1 onion, finely chopped
• 1 tsp – garlic, minced
• 2 tbsp – oil
• salt to taste
• Coriander leaves to garnish

Method:

1. For Pastry:
2. Make a firm dough using as little water as possible.
3. Roll out to 3-4 mm thickness. Cut 3 cm rounds.
4. Place on a greased baking tray and bake at 200 degree C till done ( about 15-20 minutes).
5. Cool and store in an airtight container.
6. For filling:
7. Roast the corn on open flame. Scape the kernels off the cobs.
8. Heat the oil in a fry pan. Fry onion and garlic till fragrant. Add capsicum and fry for 2 minutes.
9. Add tomato and salt. Simmer till the tomato is pulpy. Stir in the corn.
10. To serve, top each savoury round with the filling and garnish with coriander leaves.

Recipe courtesy of Chandra Bhat