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!
Nutritious salad bliss: A spud-tacular celebration!
Indulging in the world of flavours and textures is an absolute delight for a foodie dietitian like me. This Indian corn chaat recipe takes it to the next level, offering a captivating symphony of flavours and textures.
From the vibrant burst of Indian spices to the tantalizing combination of crunchy corn, aromatic herbs, and zesty chutney, every bite is an adventure for your taste buds.
Not only is it incredibly delicious, but it’s the perfect nutritious salad recipe to satisfy both your cravings and your health-conscious side. It’s a heart-healthy recipe that packs in heaps of anti-inflammatory advantages.
Join me in celebrating the love for spuds, and let’s get cooking!
What is corn chaat?
This beloved dish holds a special place in my heart, reminiscent of the delightful snack recipes my Nani, my maternal grandmother, would lovingly prepare during our childhood. It brings back memories of craving street food, only to discover that Nani’s chaat was truly unmatched.
Indian chaat: A tantalizing explosion of flavours! This delightful street food from India is a medley of crispy, tangy, and spicy goodness. Imagine crunchy papdi, zesty chutneys, savoury spices, and refreshing yogurt coming together in perfect harmony. Each bite is a flavour-packed surprise that will leave you craving more.
How many types of Chaats are there?
From the classic chana (chickpea) chaat to the flavorful chaat aloo made with potatoes, there are hundreds of varieties to satisfy your taste buds. Creative assortments like the refreshing sprouts chaat, the tangy green mango chaat, or even the oats chaat take the culinary adventure to new heights.
Indian chaat, with its enticing blend of sweet and savoury flavours, is a versatile delight that knows no boundaries of time. Whether enjoyed for breakfast or lunch, it brings a satisfying and light experience in every bite.
Corn chaat ingredients
In this recipe, there are four key ingredients.
- First, we have the base: potatoes. Forget the deep-fried samosas or puffed rice; we’re going for a nutritious twist.
- Next up is the drizzle of chutney, with options like tangy tamarind or classic cilantro-mint.
- Don’t forget the veggies, providing that satisfying crunch. Sweet corn, peppers, and chillies add a burst of texture to complement the soft potato base.
- And, of course, spices are a must! Skip the store-bought chaat masala and opt for ajwain (carrom seeds) and salt to keep it flavourful without excessive saltiness.
How to make it
- Start by preheating the oven to 420°F (Image 1). Wash and dice the potatoes into small, mouth-friendly cubes (Image 2).
- In a non-stick pan, sizzle carrom seeds in olive oil until fragrant (Image 3).
- Add the potatoes, season with salt, and fry until lightly golden (Image 4). Transfer to the oven to finish cooking through.
- While the potatoes bake, let’s make the tamarind chutney. Dissolve tamarind paste in water, adjusting consistency to your liking (Image 6).
- Dice the pepper and finely chop the green chillies and cilantro (Image 7). Waste not, so we use the cilantro stems too.
- Now, it’s time to assemble! Combine the cooked corn, chillies, peppers, cilantro, and potatoes. Drizzle with your desired amount of chutney (Image 8). Taste the magic unfold!
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.
More side salad recipes you may like
- Channa (chickpea) Chaat
- 15-minute Raw Salad
- Roasted Brussels Sprouts With Sweet Potatoes
- Street-Style Spicy Corn
- Beetroot Salad
If you try this recipe, I would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! I can’t wait to see your photos.
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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!