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ROASTED CORN & CHICKPEAS

1: chickpeas 1 cup (soaked over night)

2: fresh corn 2

3: salt 2 cups for roasting

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1: drain the water from the chickpeas, place it on cotton cloth wipe it and leave it to air dry about 20 minutes.

2: heat salt.

3: cut of the corn from the cob

4: add 1 handful of chickpeas in the salt and roast it for 2 to 4 minutes, on high flame, remove and keep aside.

5: next add the corn and roast it till gets darker colour, on high flame.

6: now add the whole corn and again roast the corn till gets darker colour to, on high flame, serve this with little chat masala and lemon.

7: serve hot with tea and enjoy.

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