Corn chaat

Name: Corn chaat
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: For the chaat masala; 2 tbsp cumin seeds; 1 tbsp fennel seeds; ¼ tsp ground black pepper; ¼ tsp asafoetida; ¼ tsp ground ginger; 1 tbsp ground black salt; 2 tbsp mango powder; For the corn; 500g frozen sweetcorn; 1 tbsp salted butter; ½ tsp salt; ½ tsp chaat masala; ½ tsp chilli powder, plus extra to garnish (optional); Handful fresh coriander leaves, finely chopped; 1 tbsp lime juice

Published: 2 Nov 17
Updated: 18 Mar 24

Test kitchen approved

”There aren’t many ingredients here but the flavours are perfectly balanced. Sweetcorn goes well with the sourness of chaat masala.” – Chetna Makan

Browse our collection of delicious Diwali recipes.

Serves 4
Hands-on time 15 min

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Ingredients

For the chaat masala

2 tbsp cumin seeds
1 tbsp fennel seeds
¼ tsp ground black pepper
¼ tsp asafoetida
¼ tsp ground ginger
1 tbsp ground black salt
2 tbsp mango powder

For the corn

500g frozen sweetcorn
1 tbsp salted butter
½ tsp salt
½ tsp chaat masala
½ tsp chilli powder, plus extra to garnish (optional)
Handful fresh coriander leaves, finely chopped
1 tbsp lime juice

Method

To make the chaat masala, toast the cumin and fennel seeds in a dry frying pan for 2 minutes or until they start to change colour. Whizz to a fine powder in a spice grinder or mini food processor (or grind in a pestle and mortar). Put the remaining chaat masala ingredients in a clean jar, then add the ground seeds and mix well.
Bring a medium pan of water to the boil and cook the sweetcorn for 10 minutes, then drain and set aside.
Melt the butter in a wide pan over a medium heat, then add the salt, chaat masala and chilli powder. Add the sweetcorn and mix well, then take the pan off the heat.
Add the coriander and lime juice, then stir. Top with chilli powder, if you like. Serve warm or cold.

Recipe from August 2017 Issue

Nutrition

Nutrition: per serving

Calories: 144kcals
Fat: 7.8g (2.4g saturated)
Protein: 6.5g
Carbohydrates: 10.2g (2.7g sugars),
Fibre: 3.7g
Salt: 4.5g

delicious. tips

Store the spice blend in an airtight container in a cool, dry place for up to 6 months.
Look for mango powder (amchoor) in the spice aisle of larger supermarkets. If you can’t find it, use 1 tbsp tamarind paste or 1 tbsp lemon juice. Black salt (kala namak) has a strong, sulphur-like aroma that gives chaat masala its character. It’s available in Asian grocers and from Amazon.

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Corn chaat

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