Corn chaat
”There aren’t many ingredients here but the flavours are perfectly balanced. Sweetcorn goes well with the sourness of chaat masala.” – Chetna Makan
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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
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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.
Nutrition
- 144kcals Calories
- 7.8g (2.4g saturated) Fat
- 6.5g Protein
- 10.2g (2.7g sugars), Carbs
- 3.7g Fibre
- 4.5g Salt
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