First, boil the pasta, then drain it well to remove any excess water. Similarly, boil the corn and keep it aside.
Place the pasta and corn in separate bowls. Add the cornflour and Kashmiri red chili powder to each bowl and mix well to coat evenly.
Heat vegetable oil in a pan and fry the pasta and corn separately until crisp. Remove them and place them on a paper towel to absorb any excess oil.
In a large mixing bowl, combine the fried corn, fried pasta, puffed rice, chopped onion, chopped tomato, cucumber, beetroot, carrots, green chilies, fresh coriander (cilantro), chaat masala, cumin powder, red chili powder, black salt, salt, green coriander chutney, and lemon juice.
Add the sliced bananas and toss everything together gently until well mixed.
Transfer the mixture to a serving plate and serve the spicy and tangy Pasta Corn Bhel immediately for the best crunch.
