Corn Chaat
Corn Chaat is a tangy Indian snack of boiled corn, potatoes, fresh vegetables, peanuts and spices. It is one of the favorites of my kids.
Ingredients
To boil:
- Corn kernel or bhutta: 1 cup or 150 gm regular corn
- Potato: 2 pieces medium size, approximately 250 to 300 gm (peeled, cut and cleaned)
- Water: 4 to 5 cups or as much as required to boil the corn kernels and potatoes
To Chop:
- Onion: 1 piece medium size, approximately 100 g (peeled and chopped)
- Tomato: 1 piece medium size, approximately 100 gm, chopped
- Coriander leaves: ¼ cup or 15 gm (chopped)
- Green chilies: 3 pieces chopped, approximately 1 tbsp
- Cucumber: 1 piece medium size, approximately 150 g, (chopped)
The Spice Mix:
- Roasted homemade spice powder: 1 tsp made with coriander seeds, cumin seeds and dry red chili, all first dry roasted and then ground
For Mixing and Topping:
- Peanuts: ¼ cup about 35 to 40 gm
- Besan sev or jhuri bhaja: ½ cup about 35 to 40 gm
- Lemon: ½ piece medium size (cut into four pieces)
- Rock salt: ½ tbsp
- Salt: ½ tsp
- Chaat masala: 1 tbsp
Instructions
- Heat the wok and add 4 to 5 cups of water to it. Add corn and potatoes to simmering water, cover, and let it boil for about 8 to 10 minutes on a medium heat. (Pro tip: Use the Chandramukhi variety of potato as it boils quickly. Cut the potatoes lightly for faster boiling. Corn also boils quickly. If you prefer, you can boil the potatoes separately. You can add some salt at this moment if desired.)
- 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.
- 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 chaat 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.
Video
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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. 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. Remember, Salt, rock salt and chaat masala are all salty. Tell beginners to start with half the amount, then taste and adjust.
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.
Nutrition Info (Estimation Only)
Nutrition Facts
Corn Chaat
Amount per Serving
Calories
124
Calories from Fat 27
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
1024
mg
45
%
Potassium
289
mg
8
%
Carbohydrates
21
g
7
%
Fiber
3
g
13
%
Sugar
9
g
10
%
Protein
4
g
8
%
Vitamin A
94
IU
2
%
Vitamin C
7
mg
8
%
Calcium
27
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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