Please your #MonsoonMagic yearnings with 'Corn Korma Sev Puri'. This simple recipe utilizes brown bread as the base and is later topped with delicious corn masala.

Components

1 cup boiled corn kernels
4-5 brown bread pieces
65 gms bhuna masala
2-3 medium potatoes, boiled, peeled and mashed
Green chutney, as required
Sweet date and tamarind chutney, as needed
Chopped onions, as needed
Sliced tomatoes, as required
Nylon sev as required

Technique

1. Heat a non-stick pan, add corn kernels.
2. Heat a non-stick tawa. Eliminate little roundels of brown bread pieces with a round cookie cutter and toast them on the tawa.
3. Add bhuna masala to the corn kernels and mix well. Sauté for 1 minute, transfer into a bowl and set aside to cool. Add mashed potatoes and mix.
4. Set up the toasted bread roundels on the work top. Place a little corn-potato mixture over each bread roundel and arrange them on a serving plate.
5. Top with little sliced onion and tomato. Drizzle a little sweet chutney and green chutney. Lastly cover with sev generously. Garnish with a fresh coriander leaf and serve right away.

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