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Easy And Healthy Chaat Salad With Corn | Desi~licious Ethnic Recipes

5 from 2 votes
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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!
Prep Time15 mins
Cook Time15 mins
Course: Appetizer, Main, Main Course, Snack
Servings: 4 people
indian chaat salad with corn in a red staub pan with spoon in it and fresh cilantro on the side flat lay

Ingredients

  • 4 potatoes medium, washed and diced into small cubes
  • 1 red pepper washed, diced into small cubes
  • 2 jalapeno chilli washed, diced finely
  • 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
Nutrition Facts
Easy And Healthy Chaat Salad With Corn | Desi~licious Ethnic Recipes
Amount Per Serving
Calories 250 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Sodium 381mg16%
Potassium 1130mg32%
Carbohydrates 52g17%
Fiber 7g28%
Sugar 8g9%
Protein 6g12%
Vitamin A 1513IU30%
Vitamin C 92mg112%
Calcium 35mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Please note the nutritional analysis numbers are estimates and suggestions. The nutrition facts table does not know your life; your body - including you hunger and satiety cues - change daily. It’s okay to eat more or less. Let's say no to food guilt and embrace mindfulness.