Corn Usal Cups

For the Crispy Cups,In a mixing bowl, combine the flour, salt, and 2 tablespoons of hot oil or ghee. Mix well until the flour resembles breadcrumbs.

Gradually add water and knead into a stiff, smooth dough. Cover and let it rest for 15 minutes.

Divide the dough into small balls. Roll each ball out thinly.

Press the rolled dough into small fluted tart molds or use the back of a small muffin tin to shape them. Prick the base all over with a fork to prevent puffing.

Deep fry the dough cups on medium heat until they turn completely golden brown and crisp. Remove, drain on paper towels, and let them cool.

For the Corn Usal,Heat 1 tablespoon of oil or ghee in a pan. Add the mustard seeds and let them splutter.

Add the cumin seeds, hing, chopped green chilies, ginger paste, and fresh curry leaves. Sauté for a few seconds until fragrant.

Stir in the turmeric powder and add the boiled sweet corn kernels. Toss everything well.

Add salt, a pinch of sugar, and the garam masala (or goda masala). Cover and cook on low heat for 3–4 minutes to let the corn absorb the spices.

Finish by turning off the flame and stirring in the fresh lemon juice. Let the filling cool slightly.

For assembling and serving ,Place your prepared crispy canapé cups onto a serving platter.

Spoon a generous amount of the warm corn usal filling into each cup.

Top the corn with a sprinkle of freshly grated coconut and a few thin slivers of bell peppers.

Artistically garnish the plate and the cups with droplets of green chutney and drizzles of tomato ketchup or sweet chutney.Serve immediately to enjoy the contrast of textures!

Note – store brought canapés can be used .