vegetariangluten-free
hyderabadi
Vegetable Biryani with Cucumber Raita
45 min
652 cal
18gProtein
96gCarbs
23gFat
2Recipes
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Tangy Sweet Corn Chaat - a quick-to-make, gut-friendly snack that's bursting with fresh flavor!
A vibrant and tangy street-style snack made with tender sweet corn, crunchy onions, juicy tomatoes, and a classic mix of Indian spices. This quick and easy chaat is bursting with flavor and ready in minutes.
Serving size: 1 cup
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Tangy Sweet Corn Chaat - a quick-to-make, gut-friendly snack that's bursting with fresh flavor!
This hyderabadi dish is perfect for snack. With 264.22 calories and 6.28g of protein per serving, it's a low-calorie option for your meal plan.
Cook the sweet corn. If using frozen kernels, boil them in lightly salted water for 3-4 minutes until tender. If using fresh corn on the cob, boil for 10-12 minutes or pressure cook for 2-3 whistles. Drain the corn thoroughly in a colander to remove all excess water and transfer to a large mixing bowl.
While the corn is still warm, add the butter. The residual heat will melt it, allowing it to coat each kernel evenly. This step is crucial for the spices to adhere well.
Sprinkle the chaat masala, red chili powder, roasted cumin powder, black salt, and regular salt over the buttered corn. Mix thoroughly until the spices are evenly distributed.
Add the finely chopped onion, deseeded tomato, and green chilies to the bowl. Toss everything together gently to combine the vegetables with the spiced corn without mashing them.
Just before serving, pour in the fresh lemon juice and add the chopped coriander leaves. Give it one final mix. Divide the chaat into serving bowls, garnish generously with sev, and serve immediately to enjoy the best texture and flavor.