Baked Corn Chaat

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Baked Corn Chaat


Cooking Time

Preparation Time :10 Min

Cook Time : 25 Min

Total Time : 35 Min


Serves : 4
  • 1 1/4 cups for the tart cases, flour

  • 1/2 cups butter

  • 3 tbsp ice water

  • 1/2 cups boiled corns

  • 3 tbsp grated cheese

  • 1 tsp rec chilly powder

  • 1/2 tsp salt

  • 3 tbsp coriander leaves


  • In a food processor or mixer, add the cold butter (the butter must be cold and cut into cubes), flour and pulsate in two or three pulses.
  • Add the ice water and pulsate or blend till everything is mixed. Pour the dough into a bowl and mix it, cover it and keep it refrigerated for 30 minutes.
  • Now roll out the dough and cut small circles using a cookie cutter and line the muffin tray cups with them. Blind bake them in a preheated oven at 180℃ for 30 minutes. (Blind baking is baking the tart cases by putting a baking paper on top of tarts and filling them with rice or baking beans)
  • Now make a mixture of the corn kernels, onion, cheese, red chilly powder, coriander leaves and salt.
  • Fill the tart shells with the corn mixture and bake them at 200℃ for 10 minutes. Serve.
  • P.S : the eggs are only for decoration and not in the actual recipe