Ingredients
Scale
- 2 cups of sweet corn (boiled)
- 1 small red onion, finely chopped
- 1 small tomato, diced
- 1 green chili, finely chopped
- 1/4 cup fresh coriander leaves, chopped
- 1/2 tsp chaat masala
- 1/2 tsp roasted cumin powder
- 1/2 cup yogurt
- 2 tbsp green chutney
- 1 tbsp tamarind chutney
- Sev (crispy chickpea noodles) for garnish
- Pomegranate seeds for garnish
- Salt to taste
Instructions
- Start by boiling fresh sweet corn until tender. Drain the corn and let it cool.
- In a large mixing bowl, combine the boiled corn with finely chopped red onion, diced tomato, and green chili. Add roasted cumin powder and chaat masala, and toss together.
- Add yogurt, green chutney, and tamarind chutney to the bowl. Mix well and adjust salt to taste.
- Serve the mixture in bowls, topping with sev and pomegranate seeds for garnish.
Notes
- Store leftovers in an airtight container in the fridge for 1-2 days.
- Garnish with sev just before serving to retain crunchiness.
- For a vegan option, replace yogurt with a dairy-free alternative.
- Adjust spice levels by varying green chili and chaat masala.
- Add colorful veggies like bell peppers for a vibrant presentation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180 Kcal
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg