Grocery list for the Indian store
- Fine sev, such as the Mirch Masala brand (usually available in about 14 oz package)
- Tamarind date chutney, such as the Deep brand, available in the refrigerated section
- Chaat masala, such as MDH Chunky Chaat Masala
Makes 6 to 8 servings
- 12 oz. package of frozen corn or roasted corn, such as from Trader Joe’s
- 1/2 teaspoon chaat masala
- 1 mild onion such as a Vidalia, chopped fine
- A handful of cilantro (coriander leaves), chopped fine
- 1 cup plain yogurt, whisked smooth with 2 tablespoons of water
- 1/2 teaspoon roasted (or smoked) cumin seed powder
- 2 teaspoons sugar
- Salt to taste
- Corn chips such as Scoops
- Fine sev
- Tamarind-date chutney
- If you have frozen roasted corn, defrost according to package directions, warm, and add salt and the chaat masala. Set aside. If using regular frozen corn (unroasted), defrost, and heat over medium heat in a nonstick frying pan until roasted, or about 5 minutes. Add the salt and chaat masala and set aside.
- Chop the onion and cilantro leaves finely and set aside.
- Take the whisked yogurt, and add the cumin seed powder, sugar, and salt. Whisk all together.
- To assemble the corn chaat: Arrange the scoops on a plate, and add roasted corn mixture to each.
- Add the onion, cilantro, sev, and then the yogurt mixture on top of the corn. Drizzle with the tamarind-date chutney and serve!
Tips and Variations
This is an easy party appetizer dish; you can set up an assembly line of the corn, onion, cilantro, sev, yogurt mixture, and tamarind-date chutney.
For those of you who like their chaat a little hot, sprinkle a little chili powder on top.
You can substitute the corn with chickpeas or potatoes. For chickpeas, simply drain and rinse canned cooked chickpeas, add the chaat masala and salt to taste, and proceed with above recipe. For the potato topping, boil and peel 2 large potatoes, chop into ½-inch cubes, add the salt and chaat masala, and proceed with the recipe above!