Paneer Corn Chaat Recipe – Easy Indian Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Paneer Corn Chaat Recipe – Easy Indian Street Food Snack

Hey everyone! If you’re anything like me, you absolutely love a good chaat. There’s just something so satisfying about that explosion of flavors and textures – sweet, spicy, tangy, crunchy… it’s a whole experience! This Paneer Corn Chaat is one of my go-to recipes when I’m craving that classic Indian street food vibe, but want something a little quicker and easier to whip up at home. I first made this when my sister was visiting, and it’s been a family favorite ever since. Let’s get cooking!

Why You’ll Love This Recipe

This Paneer Corn Chaat is seriously addictive. It’s a fantastic blend of soft paneer, sweet corn, and a vibrant, flavorful marinade. It’s perfect as a snack, a light lunch, or even as part of a larger Indian spread. Plus, it comes together in under an hour, making it ideal for busy weeknights or when you have unexpected guests. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to make this delicious chaat:

• 200 grams paneer
• ⅓ cup plain yogurt (about 80ml)
• 1 teaspoon ginger-garlic paste
• 1 teaspoon mustard oil
• 1 teaspoon coriander powder
• ½ teaspoon Kashmiri red chili powder
• ¼ teaspoon garam masala
• ½ teaspoon Kasuri methi (dried fenugreek leaves)
• ¼ teaspoon salt
• ½ teaspoon lemon juice
• 1 teaspoon chopped cilantro
• 1 teaspoon chopped mint
• 1 green chili, finely chopped (adjust to taste)
• 1 cup frozen corn
• ¼ teaspoon kala namak (black salt)
• ¼ teaspoon chaat masala
• 1 medium onion, finely chopped
• 2 medium tomatoes, finely chopped
• ½ lemon, for extra juice
• Sev, for garnish (optional)

Ingredient Notes

Let’s talk about a few key ingredients that really make this chaat sing:

• Mustard Oil: Don’t be scared of mustard oil! It has a wonderfully pungent flavor that’s essential in many Indian dishes. A little goes a long way, and it adds a lovely depth to the marinade.
• Kashmiri Red Chili Powder: This isn’t about heat; it’s about color. Kashmiri chili powder gives the chaat a beautiful vibrant red hue without making it overly spicy. You can adjust the amount if you like a bit more kick, though!
• Kasuri Methi: Oh, Kasuri methi, you magical ingredient! These dried fenugreek leaves have a unique, slightly bitter, and wonderfully fragrant flavor. They add a lovely complexity to the marinade.
• Kala Namak: Also known as black salt, kala namak has a distinctive sulfurous aroma and flavor. It adds a really interesting savory note to the corn and elevates the overall chaat experience. Trust me on this one!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Prepare the marinade: In a bowl, whisk together the yogurt, ginger-garlic paste, mustard oil, coriander powder, Kashmiri red chili powder, garam masala, Kasuri methi, salt, lemon juice, cilantro, and mint. Give it a good mix until everything is well combined.
2. Marinate the paneer: Add the paneer cubes to the marinade and gently toss to coat them evenly. Let this sit for at least 30 minutes, or even up to 2 hours in the fridge for maximum flavor.
3. Sauté the corn: While the paneer is marinating, boil the frozen corn for about 10 minutes. Drain it well, then heat a little oil in a pan and sauté the corn with the chopped green chili, chaat masala, and kala namak. Set aside.
4. Cook the paneer: Heat a little oil in a pan and cook the marinated paneer until it’s golden brown on all sides. Don’t overcrowd the pan – work in batches if needed.
5. Combine everything: In a large bowl, combine the cooked paneer, sautéed corn, chopped onions, chopped tomatoes, and a squeeze of lemon juice.
6. Mix and garnish: Gently mix everything together. Taste and adjust seasonings as needed. Garnish with sev (if using) and serve immediately!

Expert Tips

• Don’t over-marinate the paneer, or it can become rubbery. 30 minutes to 2 hours is perfect.
• For a smokier flavor, you can lightly grill the paneer instead of pan-frying it.
• Make sure your tomatoes and onions are finely chopped so they blend well with the other ingredients.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt (like cashew or soy yogurt) and use a vegan paneer alternative.
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the ingredients in your sev to ensure they are gluten-free if you’re serving it.
• Spice Level: Adjust the amount of green chili and Kashmiri chili powder to your liking. My family prefers a mild spice, but feel free to add more if you’re a chili head!
• Festival Adaptation: This chaat is a fantastic festive snack to serve during Diwali or Holi. It’s colorful, flavorful, and always a hit with guests.

Serving Suggestions

Serve this Paneer Corn Chaat immediately for the best texture and flavor. It’s delicious on its own, or you can pair it with a side of chutney or raita. It also makes a great accompaniment to a larger Indian meal.

Storage Instructions

This chaat is best enjoyed fresh. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to a day. The texture might change slightly, but it will still be tasty!

FAQs

Is this chaat best served immediately?

Absolutely! The textures are at their best when it’s freshly made.

Can I use fresh corn instead of frozen?

Yes, you can! If using fresh corn, boil or grill it until tender, then cut the kernels off the cob.

What is Kasuri Methi and can I substitute it?

Kasuri methi is dried fenugreek leaves. If you can’t find it, you can try substituting it with a pinch of dried oregano, but the flavor won’t be quite the same.

How can I adjust the tanginess of the chaat?

Add more or less lemon juice to taste.

Can I make the marinade ahead of time?

Yes, you can! The marinade can be made up to a day in advance and stored in the refrigerator. Just give it a good stir before using.