Name: Corn-Singhada Salad recipe by Shikha Gupta at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 cup boiled corns; 1 cup boiled and peeled singhadas (waterchestnut); 2 tablespoons chopped tomatoes; 2 tablespoons finely chopped onions; tsp finely chopped green chillies (optional); 1 tsp finely chopped coriander; 1 tsp chaat masala; 1 tsp honey; Salt to taste; 1 tsp oil

ABOUT Corn-Singhada Salad RECIPE

This simple and quick to make salad is satiating, healthy and also bursting with flavours.

Ingredients Serving: 2

1 cup boiled corns
1 cup boiled and peeled singhadas (waterchestnut)
2 tablespoons chopped tomatoes
2 tablespoons finely chopped onions
tsp finely chopped green chillies (optional)
1 tsp finely chopped coriander
1 tsp chaat masala
1 tsp honey
Salt to taste
1 tsp oil

Instructions

Step 1. Boil corns and peeled singhadas separately. Leave aside to cool to room temperature.
Step 2. Chop singhadas to small bite size pieces.
Step 3. In a blender give a quick whirl to corns to grind coarsely. (One quick whirl is enough, or else it will become a paste)
Step 4. In a pan, heat one tea spoon oil, salt and chaat masala, add singhadas and corn. Cook for a couple of minutes. Then remove from flame and cool to room temperature
Step 5. Transfer to a bowl, add honey, salt chopped tomatoes, chopped onions, chopped green chillies and finely chopped coriander. Mix well. The salad is ready to eat!

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