For the sweetcorn salsa

4 corn cobs

1 tablespoon ghee

1 ripe mango, peeled and deboned

1/2 red onion finely diced

1 ripe red tomato

handful fresh coriander

Black salt

Chilli powder

Mango powder

Tamarind pulp

Ground roasted cumin


Salt to taste

For the baby corn pakoras

Baby Sweetcorn cobs

100 grams Gram flour

Chilli powder

Lemon juice

Salt to taste

For the green chutney

1 green chilli

Handful of cashews

Handful of coriander

Handful of mint

Golden sultanas

Lemon juice

For the Greek yoghurt

1 tablespoon sugar

Salt to taste

For the tamarind chutney

Tamarind pulp, seeds removed



Chilli flakes




1. Make the sweetcorn mango salsa. Boil the sweetcorn on the cob for 4-5 minutes. Drain and allow to cool. Brush the corn cobs with ghee/ butter and toast under a grill or on a griddle pan allowing the sweetcorn to char completed. Remove the corn kernels from the cob and place in a bowl. Mix in finely sliced mango, finely diced red onions, a ripe red tomato and finely sliced coriander. To season, add in mango powder, black salt, chilli flakes, ground cumin and tamarind pulp along with a teaspoon of honey for sweetness.

2. Make the sweetcorn pakoras. Slice the mini corn cobs using a mandolin. Make a thin batter with gram flour, a touch of bicarbonate of soda, chilli powder, salt and lemon juice. Deep fry until golden and crisp.

3. Make the green chutney. Mix a green chilli, a bunch of mint, coriander, a handful of cashews and golden sultanas into a blender along with a squeeze of lemon juice and salt. Blend to a puree.

4. Make the sweetened curd. Add a spoon of sugar, salt and cumin seeds to the yoghurt. Whip until well combined.

5. Make the tamarind chutney. Mix tamarind pulp with chilli flakes, sugar, salt and toasted cumin seeds and a knob of ginger. Allow to simmer gently until the sauce is thick and glossy.

6. Serve the sweetcorn chaat base with the sweetened yoghurt, green chutney and tamarind chutney along with the deep fried crunchy baby sweetcorn pakoras.

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