Spicy Corn Chaat Recipe – Quick Indian Street Food Snack

Last Updated on 4 months by Neha Deshmukh

Spicy Corn Chaat Recipe – Quick Indian Street Food Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful snack that hits all the right spots. This Spicy Corn Chaat is exactly that. I first made this when I was craving the vibrant street food flavors of India but didn’t want to spend hours in the kitchen. It’s become a regular in my house – seriously, it’s that good! And the best part? It comes together in under 20 minutes. Let’s get cooking!

Why You’ll Love This Recipe

This Corn Chaat is the perfect blend of sweet, spicy, tangy, and crunchy. It’s a super satisfying snack that’s bursting with flavor. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and easily customize it with your favorite toppings. It’s a fantastic way to enjoy the taste of Indian street food in the comfort of your own home.

Ingredients

Here’s what you’ll need to make this delicious Spicy Corn Chaat:

• 1 cup corn kernels (about 150g)
• 1.5 cups water (360ml)
• 1/4 teaspoon salt (about 1.5g)
• 1 small onion, finely chopped
• 1 small to medium tomato, finely chopped
• 1 green chili, finely chopped (adjust to your spice preference!)
• 1 tablespoon parsley or coriander leaves, finely chopped
• 1/4 teaspoon red chili powder (about 1g)
• 1 teaspoon chaat masala (about 5g)
• 1-2 teaspoons lemon juice (5-10ml)
• Sev (optional), to taste

Ingredient Notes

Let’s talk ingredients! Fresh corn is always best for this chaat – the sweetness really shines through. If you can get your hands on it, it makes a huge difference. But don’t worry if you can’t, frozen corn works in a pinch (see FAQs!).

Chaat masala is the star of the show here. It’s a tangy, savory spice blend that gives this chaat its signature flavor. You can find it at most Indian grocery stores, or online. Spice levels vary regionally in India, so feel free to adjust the red chili powder and green chili to your preference. Some people like it mild, others like a real kick!

Step-By-Step Instructions

Alright, let’s make some chaat!

1. First, rinse the corn kernels. Then, pop them into a pressure cooker with the water and salt. Pressure cook for 3-4 whistles until the corn is tender. Once cooked, drain the corn and set it aside to cool slightly.
2. While the corn is cooking, finely chop your onion, tomato, and green chili. Don’t be afraid to chop them small – you want everything to be nicely incorporated.
3. In a mixing bowl, combine the cooked corn kernels with the chopped onion, tomato, and green chili.
4. Now for the flavor boost! Add the red chili powder, chaat masala, and lemon juice to the bowl. Mix everything together really well, making sure the corn is evenly coated.
5. Finally, garnish with fresh parsley or coriander leaves and, if you’re feeling fancy, a generous sprinkle of crispy sev. Serve immediately and enjoy!

Expert Tips

• Don’t overcook the corn! You want it tender, but still with a little bit of bite.
• Taste as you go! Adjust the lemon juice and spices to your liking.
• For a more vibrant color, add a pinch of turmeric powder.
• A squeeze of lime juice can be used instead of lemon juice.

Variations

This recipe is super adaptable. Here are a few ideas to spice things up:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check that your sev is vegan-friendly, as some brands may contain dairy.
• Gluten-Free Adaptation: Most sev is made from chickpea flour and is naturally gluten-free, but always check the packaging to be sure.
• Spice Level Adjustment: My family loves a good kick, so I usually add a bit more green chili. But if you’re sensitive to spice, start with a tiny amount and add more gradually.
• Street Food vs. Home Style: Street food versions often include a little potato! Feel free to boil and dice a small potato and add it to the mix for a more authentic experience.

Serving Suggestions

This Spicy Corn Chaat is best enjoyed fresh! It’s perfect as an afternoon snack, a light lunch, or even as a side dish with your favorite Indian meal. I love serving it with a cup of chai.

Storage Instructions

Honestly, this chaat is best eaten immediately. The corn tends to get a little soggy if stored. However, if you must store it, you can keep it in an airtight container in the refrigerator for up to a day. Just be aware that the texture won’t be quite as good.

FAQs

Let’s answer some common questions:

• Can I use frozen corn for this chaat? Yes, you can! Just thaw the frozen corn completely and cook it until tender. It won’t have the same sweetness as fresh corn, but it will still be delicious.
• How can I adjust the spice level? Start with a small amount of green chili and red chili powder, and add more to taste. You can also remove the seeds from the green chili to reduce the heat.
• What is chaat masala and where can I find it? Chaat masala is a tangy, savory spice blend commonly used in Indian cuisine. You can find it at most Indian grocery stores or online.
• Can this be made ahead of time? It’s best to make this right before serving, as the corn can get soggy. You can chop the vegetables ahead of time, though!
• What is sev and what is it made of? Sev is a crispy, savory snack made from chickpea flour (besan). It’s a popular garnish for chaat and other Indian snacks.