Corn Hurda in Papad Bowl

Dear friends,
With fresh, tender corn flooding the markets now, I am making my ‘Fiesta Friday winner’ recipe- Corn Hurda in a Papad Bowl. The toasty, sweet hurda, the grainy peanut chutney and the crunchy papad bowl make for a great start to the weekend party!

18 thoughts on “Corn Hurda in Papad Bowl

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  1. Brilliant Sandhya, everything down to the edible bowl. This dish sounds so good, and is beautiful as well. I love Indian food and your creative touch makes it even more interesting and delicious. I think I could eat that whole bowl happily anytime.

    1. Thanks so much Suzanne! I love edible bowls and papad made a good one without frying.Thanks again for your sweet words , as always.
      Have a great weekend!

  2. I remember this so well, especially the edible papad bowl. 🙂 All those colors and crunch will surely satisfy a growling tummy 🙂 I hope you had a great weekend Sandhya.

    1. Thanks Loretta. It was a busy but good weekend. How about you?
      This corn hurda and the papad bowl are my favorite. Hurda is actually tender jowar grain which is now available here frozen. I have not heard any good reviews about it though. So I am happy with my corn 🙂

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