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!
Love,
Sandhya

Droolicious snack made with end of summer fresh grilled corn and served in an edible papad bowl!

India's favorite street corn served hurda style with red chutney in an edible papad bowl! Corn Hurda in Papad Bowl!

Greedy foodie that I am, I recently tried a combination of two mouthwatering foods I liked in India…..and while I was at it, I also put it in an edible papad bowl 🙂

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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.

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    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!

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    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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  9. Pingback: Indfused’s Chipotle Elote – Indian and Indian Fusion Cooking in America

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