Corn Chana Chaat is a delightful and refreshing snack that combines the crunch of fried corn and chickpeas with the tanginess of lemon juice and the freshness of vegetables. It's a perfect street food-inspired dish that you can enjoy at home. I used @abbies_food corn and chickpeas for this recipe, and it turned out amazing! This chaat is a quick and flavorful snack that will leave you craving more.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Coat the corn and Kabuli Chana with corn flour evenly.
Heat oil in a pan and deep fry the coated corn and Kabuli Chana until they are crispy and golden brown.
Remove them from the oil and place them on a paper towel to drain excess oil.
In a large mixing bowl, combine the fried corn and Kabuli Chana.
Add the chopped onion, capsicum, tomato, and cucumber to the bowl.
Sprinkle black salt, black pepper powder, and chilli flakes over the mixture.
Drizzle lemon juice and mix everything well.
Garnish with freshly chopped coriander before serving.
Ensure the corn and Kabuli Chana are dry before coating them with corn flour to achieve a crispy texture.
Adjust the spices and lemon juice according to your taste preference.
Serve the chaat immediately after mixing to retain its crunchiness.
Can I use canned corn and chickpeas for this recipe?
Yes, you can use canned corn and chickpeas. Just make sure to drain and pat them dry before frying.
Can I bake instead of frying the corn and chickpeas?
Yes, you can bake them at 400°F (200°C) until crispy, but the texture might differ slightly from frying.
How long can I store the fried corn and chickpeas?
You can store them in an airtight container for up to 2 days, but they may lose some of their crunchiness.
Can I add other vegetables to the chaat?
Yes, you can add vegetables like boiled potatoes, carrots, or even pomegranate seeds for extra flavor and texture.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as it uses corn flour and does not include any gluten-containing ingredients.
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