Medically reviewed by Shahzadi Devje, Registered Dietitian (RD) & Certified Diabetes Educator (CDE)
This easy and healthy Chaat salad with corn recipe is a vibrant Desi~licious dish bursting with nourishing ingredients and all sorts of textures. Soft cubes of roasted potatoes are infused with carrom seeds tossed in a spicy mix of crunchy sweet corn, juicy peppers and cilantro – all doused in tamarind chutney. Get it now!
Miss R. has developed a habit of asking for spicy salad creations to support her weight lifting regimen. With the physical distancing during the pandemic, our basement no longer looks like it did last year; it’s transformed into an exercise studio.
I’ve been making some sort of this Chaat salad with corn for eons. Miss R. adores my vegan version; it uses a selection of humble plant-powered pantry ingredients and fresh produce.
It’s one of those recipes that requires the smallest time investment but tastes as satisfying as a sophisticated dish. A Chaat salad with corn is a typical (and most loved!) South Asian street food recipe. You can serve it as an appetizer or main course, and it’s a show-stopper side to take along to a BBQ.
How many types of Chaats are there?
You can expect to find a ton of Indian chaat recipes online; they’re a mix of spicy and crunchy ingredients. There are hundreds of varieties available, making it a versatile dish to experiment with different ingredients.
A few different types of Indian Chaat recipes include:
- Chana (chickpea) Chaat
- Chaat aloo recipe (made with potatoes)
- Sprouts Chaat
- Green Mango Chaat
- Palak (spinach) Chaat
- Oats Chaat
- Corn Chaat
They’re typically a blend of sweet and savoury flavours and can be enjoyed at any time of the day. I love to eat it for breakfast and lunch. It’s satisfying and light – all at the same time. Honestly, I’ve made it again and again. It reminds me of the delectable snack recipes, my Nani (maternal grandmother) made when we were kids, when we were itching for street food, and she was adamant that hers was better.
What Are The Chaat Items?
Essentially, in my Chaat salad with corn, there is a blend of four necessary ingredients, each of which compliments the flavour and texture of this recipe:
- Potatoes: This is the base. Other Chaat salad with corn recipes use the crispy part of samosas (fried flour cracker) or puffed rice. I’ve created a healthier version by – with zero deep frying.
- Chutney: I’ve really only seen two types of chutneys being drizzled on top of Chaats. Tamarind chutney or a classic herb-based cilantro and mint chutney. You can use plain yogurt as well – especially if you’re looking to tone down the heat from the chillies.
- Vegetables: These provide the crunch and texture. To complement the soft potato base, I’ve loaded my Chaat salad recipe with sweet corn, peppers, and chillies. Other chaat dishes use other crunchy ingredients like thin sev (thin spicy deep fried gram flour dough). To create an easy and healthy version, you’ll notice that I’ve kept the ingredients list short and used healthier cooking methods. You could also try using onions, tomatoes, cucumbers and chickpeas. The options are endless!
- Spices: Nearly every Chaat recipe I’ve encountered has a fair amount of spice; this is traditionally known as Chaat masala – a blend of salt, chillies, cumin, ginger, coriander and more. You can buy this chaat masala mix ready-made from Indian food stores. However, I’ve noticed that the readily available ones on the market are loaded with salt (it’s the second listed ingredient on the ingredients list). To create a Chaat salad with corn recipe, I’ve omitted Chaat spice ready-made mixes to control the amount of salt. I’ve only used ajwain (carrom seeds) and salt to season. I think all the wholesome ingredients and chutney render heaps of flavour.
What Does This Taste Like?
My Desi~licious Chaat salad with corn is:
- Spicy
- Sweet
- Tangy
- And delicious
It’s an excellent easy, and healthy recipe to add to your meal plan. I mean, look at the beautiful colours and tempting flavours.
How To Make Chaat Salad With Corn – Step By Step
- Start by preheating the oven at 420 degrees Fahrenheit.
- Wash the potatoes, pepper, chillies and cilantro thoroughly.
- Peel and dice the potatoes into cubes. I keep them small, so they’re mouth friendly and cook fast.
- In a non-stick pan, add a dash of extra virgin olive oil along with the carrom seeds and fry until they release their aroma. Be careful not to burn these.
- Add the potatoes and season with salt. Give them a good stir and fry on medium-high heat until lightly golden. Now bung them in the oven to finish cooking through.
- Let’s prepare the tamarind chutney. I don’t add any sugar to my chutney and keep it easy and healthy. I think the sweetness is perfect with all our wholesome ingredients. Dissolve tamarind paste in water to achieve a thick consistency. You can play around and make it thicker or thinner by adding more or less water. For 1/2 cup tamarind paste, I use 1/3 to 1/2 cup water. This is a personal preference.
- Dice the pepper into small cubes. I use small green chillies to give this recipe an oomph – again; you can add more if you like it hot. Or leave out the chilli. Finely chop the chillies along with the cilantro. I use the leaves and stems to reduce food waste.
- It’s time to assemble the chaat salad with corn. Add the cooked corn (I used a Mediterranean blend with olives and peppers), chillies, peppers, cilantro to the cooked potatoes, and finish with a drizzle of chutney. The amount depends on your taste preference.
Top Desi~licious Tips
- Dice the vegetables into mouth-friendly pieces to create a tasty chaat salad recipe with corn
- Use a non-stick pan to fry the potatoes lightly
- You can use plain cooked corn. I used canned to save time
- Add chickpeas or edamame for a protein boost
- Remember to add the chutney right before serving
- Enjoy on the day or store in an airtight container in the fridge for 2-3 days
- I only use half the chutney and keep the remaining in the refrigerator to use with other recipes. It can keep well in an airtight container for up to a week
Other 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
Have you tried Chaat before? What would be your favourite Chaat add-ins? Have you tried my Chaat salad with corn before? Share in the comment section below!
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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Easy And Healthy Chaat Salad With Corn | Desi~licious Ethnic Recipes
Ingredients
- 4 potatoes medium, washed and diced into small cubes
- 1 red pepper washed, diced into small cubes
- 2 jalapeno chilli washed, diced finely
- 1½ cup cilantro fresh, washed, finely chopped - including stems
- 2 tsp olive oil extra virgin
- ½ tsp carom seeds
- ½ tsp salt sea salt
- 1 cup sweet corn cooked, drained if using canned
- ¼ cup tamarind paste
- ¼ cup water hot to help dissolve tamarind paste. Add more or less to suit your needs
Instructions
- Preheat the oven at 420 degrees Fahrenheit
- In a non-stick pan, add olive oil along with the carrom seeds and fry until they release their aroma. Be careful not to burn these
- Add the potatoes and season with salt. Give them a good stir and fry on medium-high heat until lightly golden. Once done, send them in the oven to finish cooking through - about 10 minutes
- Dissolve tamarind paste in water and stir to achieve a thick consistency. You can play around and make it thicker or thinner by adding more or less water
- Once the potatoes are cooked, assemble the chaat salad with corn by adding the cooked corn, chillies, peppers, cilantro to the cooked potatoes
- Finish with a drizzle of chutney. The amount depends on your taste preference. I use about half.
Notes
- Dice the vegetables into mouth-friendly pieces to create a tasty chaat salad recipe with corn
- Use a non-stick pan to fry the potatoes lightly
- You can use plain cooked corn. I used canned to save time
- Add chickpeas or edamame for a protein boost
- Remember to add the chutney right before serving
- Enjoy on the day or store in an airtight container in the fridge for 2-3 days
- I only use half the chutney and keep the remaining in the refrigerator to use with other recipes. It can keep well in an airtight container for up to a week
Please note the nutritional analysis values are estimates and suggestions. This nutrition facts table does not know your life - your body, including your hunger and satiety cues, change daily. It's okay to eat more or less. Say no to food guilt and instead embrace mindful eating.
Shahzadi is an award-winning registered dietitian (RD) regulated by the College of Dietitians of Ontario and certified diabetes educator (CDE), approved by the Canadian Diabetes Educator Certification Board. A YouTuber and notorious foodie, she’s dedicated to helping you end your cooking wars, transform your health, and be the best version of yourself! Shahzadi is an on-air nutrition expert for CTV Your Morning and a regular contributor for Global News and other national media outlets.
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!