For pakwan: knead a medium stiff dough using water,with the mentioned ingredients and rest dough for 30 minutes.

Roll out thin round sheets,prick and deep fry pakwan crispy.

Drain off excess oil and place on a strainer.

For corn ragda: in a cooker take diced potatoes, tomatoes and 3/4 of the corn. Add in salt and 1/2 cup water and cook to 5-6 whistles. Meanwhile,in a kadhai take 2 tsp oil and 2 tsp butter and saute onions until pink. Add in ginger garlic paste and green chilli paste and saute to remove the rawness of ginger.

Add in chopped capsicum and coriander stems. Ready all the spices and keep ready.

Meanwhile,crush 1/4 th of the raw corn to a paste. Add the paste into the kadhai and cook for 2-3 minutes.

Now add 1/8cup water and cook the raw corn paste well.

Add in the spices and cook for 1-2 minutes, adding little water to avoid burning of the masala.

Now open cooker and mash the cooked corn, potatoes and tomatoes. Also churn the boiled ingredients with hand blender too, for the best texture of corn ragda.

Add the churned ingredients and cook with lid covered for 5-6 minutes. Meanwhile, ready all the chaat ingredients.

Assemble the corn ragda with chutneys,sev, pomegranate and coriander.

Serve hot with crispy pakwan. Enjoy this new chaat with family and friends. Happy cooking 😊!!