Corn Canapes (sev puri with a twist)

Tangy ameican sweetcorn salad stuffed in canapé cups

 INGREDIENTS

American corn kernels, frozen 1 cup (at room temperature)

Sev 3tbsp

Canape Cases 15 (frozen Athens Mini Fillo Shells)

Onion 1/2 cup chopped

1tbsp red chilli sauce

1/2 tsp Chaat masala

2 tbsp Lemon juice

2tbsp chopped tomatoes

1/2 cup chopped mango (optional)

1/2 tsp salt

 METHOD:

In a bowl add onions, chopped mangoes and the American corn, & finally the tomatoes. Add red chilli sauce, add chaat masala. Add lemon juice, salt to the corn mixture and toss well.

Bake the canapés in a baking tray at 350 degrees until little crispy for 2 to 3 mins. Place the corn mixture in the canapés. Sprinkle sev. Serve when you are ready to eat.