Corn Chaat is a popular Indian street food snack that is loved for its tangy, spicy, and flavorful taste.
It is made using corn kernels as the main ingredient and is typically seasoned with a variety of spices and chutneys.
Corn Chaat is a delightful combination of textures, with the softness of boiled potatoes.
Key Takeaways:
- Corn Chaat is a popular Indian street food known for its tangy, spicy, and flavorful taste.
- It is made using corn kernels as the main ingredient and seasoned with various spices and chutneys.
- The dish combines the softness of boiled potatoes with the crunchiness of vegetables like onions, tomatoes, cucumber, and green chilies.
- Corn Chaat can be prepared by boiling or roasting the corn kernels until tender, then mixing them with the other ingredients.
- The addition of spices like chaat masala, roasted cumin powder, and lemon juice enhances the taste and makes Corn Chaat irresistible.
- If you are looking for alternative, try papdi chaat or bhel puri.
The Ingredients:
- Corn karnel or bhutto: 1 packet (regular corn)
- Potato: 2 pieces, medium sizes (peeled, cut and cleaned)
- Peanuts: a handful
- Besan sev or jhuri bhaja: a handful
- Onion: 1-piece, medium size (peeled and chopped)
- Tomato: 1-piece (chopped)
- Coriander leaves: a few (chopped)
- Lemon: ½ piece (cut into four pieces)
- Green chilis: 3 pieces (chopped)
- Cucumber: 1-piece (chopped)
- Roasted homemade spices powder: (coriander seeds, cumin seeds and dry red chili roasted and grounded)
- Rock salt: ½ tbsp
- Chat masala: 1 tbsp
How to Make Corn Chaat (Step by Step Images)?
1. Heat the wok and add 2 cups of water to it.
2. Let the water heat up, and then add the potatoes and corns to boil. Once the water is simmering, add the cleaned corn to the water. Also, add the potatoes and a little bit more water. Cover the wok with a lid.
(Pro tip: Use the Chandramukhi variety of potato as it boils quickly. Cut the potatoes lightly for faster boiling. Corn also boils quickly. You can add some salt at this moment if desired.)
3. Open the lid and check if the water is boiling. Add some salt and stir it gently.
4. Cover it again with the lid. Let it boil for 5 minutes on low to medium heat.
5. Open the lid, and you’ll notice that most of the water has evaporated. Both the potatoes and corn are boiled now.
(Pro tip: Press the potatoes and corn to check if they are boiled.)
6. Transfer them onto a plate. Cut the boiled potatoes into small pieces. Ready to mix all the ingredients together.
7. Take a mixing bowl and add the boiled corn first, followed by the boiled potatoes.
(Pro tip: If you prefer, you can boil the potatoes separately.)
8. Next, add the chopped onion, chopped tomatoes, chopped cucumber, chopped green chilies, chopped coriander leaves, and peanuts.
9. Add the masalas, roasted homemade spices, rock salt, and chat masala.
(Pro tip: Do not add the besan sev at this moment, as it may become mushy.)
10. Squeeze lemon juice over the mixture.
(Pro tip: I used Gandharaj lemon, but you can use regular lime. You can also add tamarind paste or sweet tamarind pickle according to your taste preference.)
11. Mix all the ingredients properly. Finally, sprinkle the besan sev on top.
12. Corn Chaat is ready and transfer to a bowl and serve.
Recipe Card:
Corn Chaat
Ingredients
- 250 grams Corn kernel
- 2 pieces Potato (peeled, cut and cleaned)
- 2 tablespoons Peanut
- 2 tablespoons Besan sev
- 1 piece Onion (chopped)
- 1 pieces Tomato (chopped)
- 1 tablespoon Coriander leaves (chopped)
- ½ piece Lemon
- 3 pieces Green chili (chopped)
- 1 piece Cucumber (chopped)
- 1 tablespoon Roasted homemade garam masala powder (coriander seeds, cumin seeds and dry red chili roasted and grounded)
- 1 tablespoon Chat masala
- Rock salt to taste
Instructions
- Heat the wok and add 2 cups of water to it.
- Let the water heat up, and then add the potatoes and corns to boil. Once the water is simmering, add the cleaned corn to the water. Also, add the potatoes and a little bit more water. Cover the wok with a lid.(Pro tip: Use the Chandramukhi variety of potato as it boils quickly. Cut the potatoes lightly for faster boiling. Corn also boils quickly. You can add some salt at this moment if desired.)
- Open the lid and check if the water is boiling. Add some salt and stir it gently.
- Cover it again with the lid. Let it boil for 5 minutes on low to medium heat.
- Open the lid, and you’ll notice that most of the water has evaporated. Both the potatoes and corn are boiled now.(Pro tip: Press the potatoes and corn to check if they are boiled.)
- Transfer them onto a plate. Cut the boiled potatoes into small pieces. Ready to mix all the ingredients together.
- Take a mixing bowl and add the boiled corn first, followed by the boiled potatoes.(Pro tip: If you prefer, you can boil the potatoes separately.)
- Next, add the chopped onion, chopped tomatoes, chopped cucumber, chopped green chilies, chopped coriander leaves, and peanuts.
- Add the masalas, roasted homemade spices, rock salt, and chat masala.(Pro tip: Do not add the besan sev at this moment, as it may become mushy.)
- Squeeze lemon juice over the mixture.(Pro tip: I used Gandharaj lemon, but you can use regular lime. You can also add tamarind paste or sweet tamarind pickle according to your taste preference.)
- Mix all the ingredients properly. Finally, sprinkle the besan sev on top.
- Corn Chaat is ready and transfer to a bowl and serve.
Video
Notes
- Select fresh corn kernels to make this snack. Avoid frozen or canned variants as these lack the natural sweetness or juiciness of fresh corns.
- You may boil or roast the kernels. This will add to the flavor and depth of the snack and also enhance its sweetness. While boiling the corn kernels, use salted water. Make sure they are eventually tender. If you are roasting the corns, brush a little oil on them first and char them on a grill or stovetop.
- You can add different vegetables to mix with the corn chaat according to your liking. Add vegetables of different colors to add to the visual appeal.
- Alter the spices depending on your liking and taste preference. You can make it spicier or milder by increasing or decreasing the amount and types of spices.
- Feel free to experiment with other chutneys over and above the customary mint and tamarind chutneys added to corn chaat. Date chutney, coriander chutney, or garlic chutney will be a great addition for taste enhancements.
