Go Back

Masala Corn Chaat - A Bright, Flavor-Packed Street-Style Snack

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups sweet corn kernels (boiled, steamed, or thawed if frozen)
  • 1 small red onion, finely chopped
  • 1 small tomato, deseeded and finely chopped
  • 1 green chili, finely chopped (adjust to taste)
  • 2–3 tablespoons fresh cilantro, chopped
  • 1 small boiled potato, diced (optional, for extra body)
  • 1 tablespoon butter or ghee (optional, for warm version)
  • 1–1.5 teaspoons chaat masala
  • 1/2 teaspoon roasted cumin powder
  • 1/4–1/2 teaspoon red chili powder or paprika
  • 1/4 teaspoon black salt (or regular salt, to taste)
  • Juice of 1/2–1 lime, to taste
  • 1 tablespoon sev or crushed papdi (optional, for crunch)
  • 1–2 tablespoons pomegranate arils (optional, for sweetness)

Method
 

  1. Cook the corn: Boil or steam corn until tender, about 4–6 minutes if using fresh or frozen. Drain well. If using canned, rinse and drain.
  2. Warm it up (optional): For a cozy version, heat a pan over medium, melt the butter or ghee, and toss in the corn for 1–2 minutes until glossy.
  3. Add aromatics: Transfer the corn to a mixing bowl. Add onion, tomato, green chili, and cilantro. If using boiled potato, fold it in gently.
  4. Season boldly: Sprinkle chaat masala, roasted cumin powder, red chili powder, and black salt. Start small; you can always add more.
  5. Brighten with lime: Squeeze in lime juice and toss well. Taste and adjust salt, heat, and tang.
  6. Finish with crunch: Top with sev or crushed papdi just before serving so it stays crisp. Add pomegranate if you like a sweet pop.
  7. Serve: Enjoy warm right away, or chill for 15–20 minutes for a refreshing, picnic-style snack.