Wednesday, February 24, 2016



There are many times when a snack can change your mood, one such snack is the snappy very Indian Chatpata Corn Chaat. There is no apt description in English for Chaat which is such a popular street food all over India, though it originated in Uttar Pradesh. Today, you will find hordes of people eating them in road side eateries, malls and of course in their own homes.

Here's how to rustle up this easy to make any time snack! For best results, get a fresh cob of corn. While some people make their own chaat masala powder at home, I have used the store bought Catch brand of Chaat Masala. Likewise, for the garnish, I used store bought Sev which is an Indian savoury made of besan or chickpea flour.


  • Cob of Corn, large-sized, 1 OR 1 cup of Corn Kernels
  • Tomato, finely chopped, 1
  • Onion, small- sized, finely chopped, 1
  • Coriander Leaves, finely chopped, 2-3 tsp
  • Lemon Juice, 2 tsp
  • Chilli Powder, 1/4 tsp
  • Catch Brand Chaat Masala Powder, 1 tsp
  • Salt, to taste
  • Sev, for garnishing


In a pressure cooker, cook the corn cob in water to which salt is added for 1 or 2 whistles or till the corn is well cooked 
Once the cooker cools completely, remove the corn cob from the cooker and take out the corn kernels
In a salad bowl, mix together the corn kernels with the onion, tomato, coriander leaves, chilli powder, salt and chaat masala powder
(While adding salt, remember that the corn has already been cooked in salt water)
Mix well and then add the lemon juice 
Toss and mix thoroughly 
Transfer to serving bowls and garnish with a little Sev (a crunchy Indian savoury) and some finely chopped coriander leaves.

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