It is easy to make and can be served as a snack at tea time.
2 - sweet corn cobs
2 tbsp - corn flour
1 tbsp - rice flour
1 tsp - chilli powder
Salt to taste
Oil for frying
1 - tomato
1 - onion
2 tsp - lemon juice
1 tsp - chaat masala
Steam the corn cobs in salt water.
Remove the cobs from water and shred the corn kernels and collect them on a flat plate.
Mix corn flour, rice flour, chilly powder and some salt together and sprinkle this mixture on the shredded corn kernels.
Spray a few drops of water and mix nicely with your hand so that the corn kernels are coated nicely with the powders.
Heat oil in a wok and deep fry the corn kernels on a medium flame until golden in colour.
The corn kernels would become really crisp.
Once fried, collect them on a tissue to remove excess oil.
They might have got grouped together while frying, separate them using your hands.