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indian chaat salad with corn in a red staub pan with spoon in it and fresh cilantro on the side flat lay
5 stars (2 reviews)

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Quick Corn Chaat Salad With Potatoes

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 people
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!

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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
  • 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

  1. Save time by using plain cooked corn; canned corn works like a charm!
  2. Amp up the protein content by adding chickpeas or edamame for an extra boost.
  3. Drizzle the chutney right before serving to preserve its flavour.
  4. Enjoy the chaat salad on the same day, or store leftovers in an airtight container in the fridge for 2-3 days.
  5. 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.
  6. For a twist, swap the plain cooked corn with roasted butternut squash cubes.
  7. Add cooked quinoa or lentils for a satisfying salad.
  8. Experiment with different chutney flavours, such as mango chutney or coconut chutney, for a delightful variation.

Nutrition Information:

Calories: 250kcal (13%)Carbohydrates: 52g (17%)Protein: 6g (12%)Fat: 3g (5%)Saturated Fat: 1g (5%)Sodium: 381mg (16%)Potassium: 1130mg (32%)Fiber: 7g (28%)Sugar: 8g (9%)Vitamin A: 1513IU (30%)Vitamin C: 92mg (112%)Calcium: 35mg (4%)Iron: 2mg (11%)

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.

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