Monsoon Special Crispy Corn ChaatVeg
Enjoy the perfect monsoon snack with this easy Crispy Corn Chaat! This recipe transforms sweet corn kernels into a golden, crunchy delight tossed with tangy raw mango, onions, tomatoes, and zesty spices like chaat masala and red chili powder. It is a quick, chatpata treat that pairs perfectly with a hot cup of tea or a refreshing glass of iced tea. Simple to prepare and bursting with flavor, this snack is sure to be a crowd-pleaser for any rainy day craving.
Ingredients
For the Corn Base:
1 cup Sweet Corn Kernels
3 tbsp Gram Flour (besan)
1 tbsp Cornflour (Cornstarch)
3 tbsp Cold Water
as needed Oil
For the Chaat Assembly:
1 cup Onion (chopped)
1 cup Raw Mango (cubed)
1 cup Tomato (chopped)
1 tsp Green Chilli (chopped)
1 tsp Red Chilli Powder
1 tsp Chaat Masala
1 tsp Salt
1 tsp Lemon Juice
Instructions
Step 1— Preparing the Corn Base
1
Heat oil in a deep pan or vessel.
2
In a large bowl, take the sweet corn kernels.
3
Add the gram flour (besan) and cornstarch to the bowl and mix well.
4
Pour in the cold water and toss everything together so the batter clings to the corn.
5
Carefully drop the coated corn into the hot oil, ensuring you pinch it into the oil to keep the kernels separated.
6
Fry until the corn is golden brown and crispy.
7
Remove the corn from the oil and transfer it onto absorbent tissue paper to drain any excess oil.
Step 2— Preparing the Vegetables
1
While the fried corn cools slightly, chop the onions, raw mangoes, and tomatoes.
2
Finely chop the green chillies and prepare a wedge of lemon.
Step 3— Assembling the Chaat
1
Place the crispy fried corn into a mixing bowl.
2
Add the chopped onions, raw mangoes, tomatoes, and green chillies.
3
Sprinkle in the chilli powder, chaat masala, and salt.
4
Squeeze a fresh dash of lemon juice over the mixture.
5
Give everything a final toss to combine the flavours.
6
Serve your Crispy Corn Chaat immediately to enjoy the best texture.
Nutrition Facts
2 servings per recipe
