Recipe - Lemony Corn Chaat (Bhutta Chaat)

One half cup Frozen corn (I have best
results with Cascadian
Farm)
2 tablespoon Fresh lemon juice or to
taste (about)
1 teaspoon Grated fresh ginger
One half Jalepeno, cored, seeded, and
minced (up to 1)
1 tablespoon Minced cilantro leaves (or
Vietnamese coriander)
One fourth teaspoon Black salt * (up to 1/2)
1 ds Cayenne
1 small Cucumber, peeled and minced
One half cup Red onion, minced
One half cup Diced tomato (up to 1)
Salt to taste
Toasted or raw cumin seeds

This is a wonderful Indian salad adapted from June/July 1995 Fine Cooking.

Steam the corn until tender. Cool to room temperature

Combine lemon juice, ginger, jalapeno, cilantro, black salt, and cayenne in
a large bowl; mix well. Add the corn, cucumber, onion, and tomatoes, and
toss gently to coat the vegetables. Add salt to taste. Sprinkle with
cumin seeds before serving. This salad is best at room temperature.

*Black salt can be found at Indian groceries. It isn't really an optional
ingedient for chaat. I have heard there is a salt called Real Salt, mined
in Utah. This can be used, although it is a different taste. Black salt
looks like a pink powder. My stash is from House of Spices. It has the
name Kala Nimak on it. Regular salt is not a substitute.

Posted to Recipe Archive 27 October 96

Date: Sun, 27 Oct 96 12:24:27 EST

submitted by: eep@tampa.mindspring.com