Sid’s Prawn and Corn Chaat tostada

Sid’s Prawn and Corn Chaat tostada

Serves 4-6 

Cooking time 20 minutes

Chaat is a type of street food in India, it has sweet, sour, savoury with crunchy textures. We have adapted this recipe from a traditional chaat and used tostadas for the crunch

For the coriander chutney

50 g cashews or any nuts of your choice.

1 bunch fresh coriander roots removed, stems and leaves roughly chopped

1 thumb sized piece of Ginger peeled and roughly chopped

 green chillies add more to suit your taste

4 cloves garlic peeled

3 tsp sugar

Salt to taste

1 lemon juice only

½ cup mint leaves



  1. First grind the cashews, now add all the other ingredients to your blender with a little water and blitz. Keep blitzing until you reach a thick consistency. You may need to slowly add water to achieve this.
  2. Season to taste.
  3. The coriander chutney will keep in the refrigerator for up to a week in an airtight container. You can use the chutney as a dip, a spread on bread or to add flavour to other dishes.


For the tostadas and chaat

6 store-bought (we use Tio Pablo) Tostadas, or deep fry corn tortillas to make your own tostadas at home.

12 whole prawns, shelled and deveined and skewered

1 cup corn fresh or frozen (defrosted)

1 teaspoon Cassia at Home Chaat masala

Juice of 1 lemon

2 Spring onions


Salt to taste



  1. Take two pans, one for the corn and one for the prawns.
  2. Turn both elements to high heat and add oil to the pan for the corn.
  3. Season skewers with salt and olive oil.
  4. In a frypan on high heat, warm some oil and then add the corn, char the corn slightly and season. Should take 2 minutes and set aside
  5. While the corn is cooking, with the grill on high heat, sear the prawns for 15 to 30 seconds each side
  6. Once the corn is cooked, put into a bowl and set aside.
  7. Julienne the green part of the spring onion and use this to garnish the tostadas.
  8. Pinch the tails off, dice the prawns into 1 cm chunks and add to the mixing bowl with the corn
  9. Season with lemon juice, and salt and chaat masala and mix with a spoon
  10. To assemble, spread a thin layer of coriander chutney on the tostada. Top with the prawn and corn chaat and spring onion.
  11. Serve immediately.



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