In a pan, heat butter and oil.
Add corn kernels along with red chilli powder and salt. Saute well until they are done for about 7 to 8 minutes on a medium flame.
Keep stirring in between.
Switch off the flame after done and set aside.
Arrange all the cookies on a serving platter.
Combine all the veggies along with the corn kernels. Toss everything well.
Squeeze fresh lemon juice on top and garnish with freshly chopped coriander.
Mix well and finally sprinkle a generous amount of chaat masala on top.
Spoon a generous amount of this corn chaat mixture on every biscuit.
Serve immediately.
Prepare the sauteed corn in advance but make sure that the chaat mix is made only at the time of serving, otherwise the cookies might turn soggy.
