Friday Feast : Corn Chhole



  1. Boiled corn kernels – 1 cup
  2. Boiled chickpeas – 1 cup
  3. Chilli ginger garlic paste – 2 tbsp
  4. Turmeric powder – 1 tsp
  5. Salt – to taste
  6. Chilli powder – 2 tsp
  7. Garam masala – 1 tsp
  8. Punjabi chhole masala – 2 tsp
  9. Vegetable oil/oil/butter – 2 tbsp
  10. Lemon juice – 1 tbsp
  11. Fresh cream – 2 tbsp
  12. Creamy curd – 1/2 cup
  13. Mustard seeds and cumin seeds – 1 tsp
  14. Finely chopped coriander – 1 tbsp
  15. Cut cottage cheese – 1 cup
For garnishing:-
Grated cottage cheese.


  1. Heat some oil in a pan and add mustard seeds, cumin seeds and chilli ginger garlic paste and wait till the seeds crackle.
  2. Add turmeric powder, chilli powder, garam masala, Punjabi chhole masala and mix well.
  3. Add creamy curd and mix well. Ensure that the curd doesn’t churn and lose its consistency.
  4. Add boiled chickpeas and corn kernels, mix carefully but we’ll so as to not smash them.
  5. At a low flame, add fresh cream and miXbox well.
  6. Add cut cottage cheese, lemon juice and mix well.
  7. Garnish with chopped coriander and grated cottage cheese and serve.

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