Corn Chaat

    Recipe by: MyDeliciousRecipes

    Corn Chaat

    The rainy season of monsoon and the sweet corn or Bhutta are the perfect combination of taste and health. Corn is a healthy food that is readily available during the monsoon season and people like to eat corn during the monsoon rainy season, either roast the corn on fire and eat it with salt and lemon or boil the corn and eat it with the tamarind chutney. Today we are sharing a healthy and delicious chaat made from corn. By following this recipe, you can easily make delicious and spicy corn chaat at home.

    Preparation Time
    10 Minutes
    Cooking Time
    25 Minutes
    Meal Type:

    Appetizers and Snack

    Corn, Break in Half3Dry Red Chilli3
    Ginger1 InchCoriander Roots4 - 5
    Cinnamon Stick1 InchBlack Cardamom1
    Black Peppercorn1/2 TeaspoonCoriander Seeds1/2 Teaspoon
    Salt1/2 Teaspoon or As Per TasteSugar1/4 Teaspoon
    Butter1 TeaspoonWaterAs Required

    For Gun Powder

    Ghee or Oil1 TeaspoonCumin Seeds1/2 Teaspoon
    Coriander Seeds1 TeaspoonDry Red Chillies3
    Split Bengal Gram (Chana Dal)1 TeaspoonSplit Black Lentils (Urad Dal)1 Teaspoon
    Curry Leaves1Salt1 Teaspoon or As Per Taste

    Other Ingredients

    Coconut, Chopped1/2 CupCurry Leaves, finely chopped1
    Butter1 Teaspoon  

    • Peel the sweet corn and break it into 2 pieces. In a pressure cooker, take corn, dry red chili, ginger, cinnamon, coriander roots, black cardamom, black pepper, coriander seeds, sugar, salt, butter and water. Corn should be immersed in water to boil.
    • Cover the pressure cooker lid and boil on high heat for 3 whistles.
    • Turn off the gas and let the pressure cooker release the pressure automatically. When all the releases open the pressure cooker and takeout the corn from it and keep aside for later use.
    • Note: Do not waste the remaining water, we will use this water later.

    Make Gun Powder

    • Heat 1 teaspoon of ghee or oil in a non stick pan. Add cumin seeds, coriander seeds, dry red chillies, gram dal, urad dal and fry them till they turn golden brown.
    • Add curry leaves and salt and mix well and fry a little. Turn off the gas and allow it to cool slightly. Pour it into the grinder and grind it to make powder.
    • Gun powder is ready. Keep aside.

    Prepare Chaat

    • Take boiled corn and remove the kernel using a knife.
    • In a pan add corn kernels, chopped coconut, finely chopped curry leaves, butter and 2 - 3 tablespoons water (the remaining water to boil the corn) and cook it on medium flame for 1 minute while stirring continuously.
    • Add 2 tablespoon of prepared gun powder and mix well.
    • Turn off the gas and transfer the delicious corn chaat to the serving bowl.
    • Serve hot and enjoy during the rainy season.
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