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It’s a tantalizing dance of textures and tastes that’ll have your taste buds doing the happy chaat cha-cha! Russet potatoes coated in carom seeds, mingling with crunchy sweet corn, juicy peppers, and fresh cilantro. And just when you think it can’t get any better, It’s all drizzled with lip-smacking tamarind chutney. Done within 30 minutes!
There’s something about chaat that just hits differently. The kind of sweet, tangy, and spicy balance that makes you want to lick the bowl clean. And for me, chaat will always be tied to my Nani’s kitchen—where the real magic happened.
Growing up, I’d crave street-style snacks, but nothing ever came close to Nani’s homemade chaat. She had this way of tossing together crispy, fresh, and punchy flavors—without ever measuring a thing. As a Desi health professional, I love keeping those flavors alive while making them practical for everyday cooking. This healthy chaat recipe with roasted potatoes? It’s a little nod to her. Warm, vibrant, and layered with flavor—just the way she’d make it.
I’m also someone who needs tons of nourishing salad recipes in my back pocket, because let’s be real—sometimes you want something fresh and crunchy, but also big on flavor. That’s where this dish and my Street-Style Grilled Corn Bhutta come in. Whether you’re team roasted, grilled, or tossed in chutney, corn deserves a starring role in every season.
What You’ll Need
This isn’t your average salad—it’s bold, bright, and full of texture. Here’s what’s going in:
- Olive oil – A little goes a long way for crisping up the potatoes.
- Carom seeds – That subtle earthy, slightly bitter flavor that makes chaats shine.
- Potatoes – Roasted instead of fried, so you get crispy edges without the extra oil.
- Salt – Because potatoes love it.
- Red bell pepper – Sweet, crunchy, and a perfect balance for the heat.
- Jalapeños – For that signature chaat kick—adjust to taste.
- Cilantro (stems included!) – Adds freshness and a little citrusy bite.
- Sweet corn – The perfect balance of natural sweetness and crunch.
Tamarind Chutney
This tangy-sweet chutney ties everything together:
- Tamarind paste – Store-bought works great, or use homemade if you have it.
- Hot water – Just enough to dissolve the paste into a thick consistency (I like it real thick!).
Pro Tip: Want even more depth? Toast the carom seeds before adding the potatoes—it brings out their nuttiness in the best way.
Nutrition Highlights
This wholesome chaat is packed with nutrient-dense ingredients:
- Tamarind – Rich in antioxidants that add depth and balance.
- Corn – A natural source of fiber to support digestion.
- Potatoes – Provide complex carbohydrates for long-lasting energy.
How to Make It
This spiced corn and potato chaat is quick, easy, and full of bold flavors. Here’s how to make it:
- Preheat the oven to 420°F (215°C) and prep your potatoes—dice them into small cubes for even roasting.
- Toast the carom seeds – Heat olive oil in a non-stick pan over medium heat. Add the carom seeds and toast for 30 seconds until fragrant (Image 1).
- Sauté the potatoes – Stir in the diced potatoes, season with salt, and fry on medium-high heat until lightly golden (Image 2).
- Roast until crispy – Transfer the partially cooked potatoes to the preheated oven and bake for 10 minutes to crisp up (Image 3).
- Make the tamarind chutney – In a small bowl, whisk together tamarind paste and hot water until smooth. Adjust water as needed for your preferred consistency (Image 4). Drizzle just before serving to keep its flavor bold and fresh. Pro tip: Use half the chutney and refrigerate the rest—it stays fresh for up to a week and is perfect for drizzling over other dishes.
- Assemble the chaat – In a large bowl, combine the roasted potatoes, cooked sweet corn (canned works great!), chopped jalapeños, diced red pepper, and fresh cilantro (Image 5).
- Drizzle with chutney – Pour over the tangy tamarind chutney, toss well, and adjust to taste (Image 6). Feeling adventurous? Experiment with different chutneys like mango or coconut for a fresh take on flavors.
- Serve immediately – Enjoy this street-style Indian corn chaat fresh while the potatoes are crispy!
How to Store & Reheat
- Avoid freezing: The texture won’t hold up well.
- Refrigerate: Store leftovers in an airtight container for up to 2 days—but know that the potatoes will soften over time.
- Reheat: Crisp up the potatoes in the oven at 375°F (190°C) for 5–10 minutes.
Tried This Aloo Corn Chaat? Let’s Chat! I’d love to see your take on this flavor-packed, street-style chaat! Drop a rating, leave a comment, and don’t forget to tag me on Instagram @DesiliciousRD so I can cheer you on. Your creations make my day!
Get the Recipe:
Healthy Corn Chaat with Potatoes
Ingredients
Indian corn chaat
- 2 tsp olive oil, extra virgin
- ½ tsp carom seeds
- 4 potatoes, Russet, medium, washed and diced into small cubes
- ½ tsp salt, sea salt
- 1 red pepper, washed, diced into small cubes
- 2 jalapenos, washed, diced finely
- 1½ cup cilantro, fresh, washed, finely chopped – including stems
- 1 cup sweet corn, cooked, drained if using canned
Tamarind chutney
- ¼ cup tamarind paste, ready-made will also work
- ¼ cup water, hot to help dissolve tamarind paste. Add more or less to suit your needs
Instructions
Indian corn chaat
- Preheat the oven to 420 degrees Fahrenheit.
- In a non-stick pan over medium heat, add olive oil and carrom seeds. Sauté until the seeds release their aromatic fragrance, being careful not to burn them.
- Add diced potatoes to the pan and season with salt. Give them a good stir and continue frying on medium-high heat until they turn lightly golden.
- Transfer the partially cooked potatoes to the preheated oven and let them finish cooking for approximately 10 minutes.
- Once the potatoes are fully cooked, assemble the chaat salad. Combine the cooked corn, chopped chillies, diced peppers, and cilantro with the cooked potatoes.
Tamarind chutney
- In a bowl, dissolve tamarind paste in water, stirring until it reaches a thick consistency. Adjust the water quantity to achieve the desired consistency.
- Finish off the salad with a drizzle of chutney, adjusting the amount to suit your taste preference. I typically use about half the amount.
Notes
Tips, substitutions and storage
- Save time by using plain cooked corn; canned corn works like a charm!
- Amp up the protein content by adding chickpeas or edamame for an extra boost.
- Drizzle the chutney right before serving to preserve its flavour.
- Enjoy the chaat salad on the same day, or store leftovers in an airtight container in the fridge for 2-3 days.
- Use half the chutney and refrigerate the remaining portion in an airtight container for up to a week so that you can enjoy it with other recipes.
- For a twist, swap the plain cooked corn with roasted butternut squash cubes.
- Add cooked quinoa or lentils for a satisfying salad.
- Experiment with different chutney flavours, such as mango chutney or coconut chutney, for a delightful variation.
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
Can’t wait to try this out… Eid Mubarak
Hey Salim and Sameeya! Hope you’re both doing great! Am so glad to hear that! Can’t wait to see what you think. Eid Mubarak to you and your beloveds!