Sweetcorn Chila with Spicy Coriander Chutney

Ingredients:

• 2 raw sweetcorn, grated
• 1 small piece of ginger, grated
• 2 cloves of garlic, finely chopped
• 2-3 green chillies, finely chopped
• A small bunch of coriander, chopped
• 1 tsp ajwain (carrom seeds)
• A pinch of hing
• 1/2 tsp turmeric powder
• Salt to taste
• 1/4 cup besan (chickpeas flour) or rice flour
• Oil or butter for cooking

Chutney Ingredients:

• A big bunch of coriander with stems
• 1 big size tomato, chopped
• 1 clove garlic
• 2-3 green chillies
• Salt to taste

Instructions:

1. In a bowl, grate 2 raw sweetcorn and mix in the grated ginger, chopped garlic, chopped green chillies, and chopped coriander.
2. Add ajwain, hing, turmeric powder, and salt to the mixture and mix well.
3. Incorporate 1/4 cup besan or rice flour, combining everything together. Add water if necessary to reach a smooth consistency.
4. Spread the mixture on a hot pan, applying some oil or butter. Cook the chila on medium flame until golden brown on both sides.
5. For the chutney, add the coriander, chopped tomato, garlic, and green chillies to a chopper; coarsely grind together. Season with salt.
6. Serve the warm sweetcorn chila with the spicy coriander chutney for a delicious meal.

Enjoy!