Mumbai x Thailand
Corn tod man chaat
Thai corn fritters with a full chaat makeover. Tamarind, curd and sev all came to the party.
35 minTime
9 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original400kcalsame
9 gproteinsame
5 gfibresame
35minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Stir the sugar into the vinegar with 2 tbsp warm water and a pinch of salt until dissolved. Add the cucumber, shallots and chilli.
- 2Simmer the tamarind pulp with the jaggery, cumin and a pinch of salt on low heat for 4 minutes until syrupy.
- 3Pulse half the corn coarsely. Mix with the whole corn, rice flour, besan, curry paste, lime leaf, egg and coriander into a thick batter.
- 4Shallow fry spoonfuls in oil on medium high heat for 2 to 3 minutes a side until deep golden.
- 5Drain the fritters and arrange on a plate. Dot with whisked curd and tamarind chutney.
- 6Finish with sev, chaat masala and pomegranate. Serve the relish on the side.
Serve it like this
Stack three fritters slightly overlapping, dot with curd and tamarind, scatter sev and pomegranate, and set the cucumber relish in a tiny bowl beside them.