Sweet Corn Chaat is a perfect tea-time snack for the family. Its quick, easy, and tasty. Be sure to watch the video!
Estimated reading time: 4 minutes
- About Corn Chaat
- Ingredients You’ll Need
- How To Make Corn Chaat
- Serving Suggestion
- My Tried and True Tips
- Corn Chaat Recipe
About Corn Chaat
‘Chaat’ is a common term to describe a particular type of Indian street food. There are a variety of Chaat recipes cooked and served across the country. One such loved street food is sweet corn chaat.
It is a vegetarian snack made with sweet corn kernels, onion, tomato, fresh herbs, butter, lemon juice, salt, and spices. Corn Chaat is very similar to a corn salsa or a corn salad but with a twist of Indian flavours.
Recipe Highlights
- easy to make
- meal-prep friendly
- gluten and nut-free
- a delicious way to eat corn
- minimal ingredients required
- perfect for the school lunchbox
Ingredients You’ll Need
- Corn: You can either extract kernels from a corn cob or get ready-to-use sweet corn kernels.
- For Seasoning Water: Garlic, Ginger, Bay Leaf, Black Peppercorns, Salt
- Butter: It gives a creamy, rich, buttery taste to sweet corn.
- Vegetables: Onion, Tomato
- Herbs: Fresh Coriander Leaves, Spring Onion (Green Onion)
- Spices: Chaat Masala, Cumin Powder, Red Chili Powder, Rock Salt, Black Pepper Powder
- Other Ingredients: Green Chilli, Lemon Juice
How To Make Corn Chaat
Step 1) Boil water in a saucepan along with ginger, garlic, black peppercorns, bay leaf, and salt. Once the water starts boiling add corn kernels. Boil them for 3 – 5 minutes or till they are tender and cooked.
Step 2) Transfer corn kernels to a colander. Drain all the water. Add butter to the warm corn and mix nicely. Set it aside.
Step 3) Combine sweet corn kernels, chopped ingredients, spices, salt, lemon juice, and fresh coriander. Mix and the corn chaat is ready to serve!
Serving Suggestion
You can serve corn chaat as a:
- for the drinks party
- family movie nights
- fulfilling after-school snack
- for the evening snacks with a cup of tea
- for a potluck , backyard BBQ, or feeding a large gathering.
My Tried and True Tips
- If you are using whole corn cob , then you can boil the cob in seasoned water and later scrape the kernels from the cob for making the chaat.
- If you are using frozen corn kernels , thaw them before boiling them in water.
Corn Cob
- Seasoning boiling water with garlic, ginger, salt, bay leaf, and pepper gives a lot of flavour to the corn kernels. Hence, do not skip this step.
- DO NOT COOK CORN for too long in the water. They should have a crunch.
- For a vegan corn chaat , skip adding butter to the boiled corn kernels. Use one tablespoon of extra virgin olive oil or coconut oil.
- If you are making this corn chaat for the kids , skip adding green chilies.
More Indian Chaat Recipe
- Lobia Chaat
- Peanut Chaat
- Aloo Tikki Chaat
- Dahi Papdi Chaat
- Moong Dal Chaat
- Bread Basket Chaat
- Sweet Potato Chaat
Ingredients
- ▢ 2 Cup sweet corn kernels (fresh or frozen)
- ▢ 2 garlic cloves
- ▢ 1 inch piece of ginger
- ▢ 1 bay leaf
- ▢ 1 teaspoon black peppercorns
- ▢ 1 teaspoon salt or to taste
- ▢ ½ Cup onion, finely chopped
- ▢ ½ Cup tomato, fine chopped
- ▢ 1 tablespoon green chili, finely chopped
- ▢ ¼ Cup green onion, finely chopped
- ▢ 2 tablespoon fresh coriander, chopped
- ▢ 2 tablespoon lemon juice
- ▢ 1 tablespoon unsalted butter
- ▢ 1 teaspoon red chili powder
- ▢ 1 teaspoon cumin powder (jeera powder)
- ▢ 1 teaspoon Chaat Masala
- ▢ ½ teaspoon black pepper powder
- ▢ Salt to taste
Instructions
- Boil water in a saucepan along with ginger, garlic, black peppercorns, bay leaf, and salt. Once the water starts boiling add corn kernels. Boil them for 3 – 5 minutes or till they are tender and cooked.
- If you are using whole corn cob , then you can boil the cob in seasoned water and later scrape the kernels from the cob for making the chaat.
- Next, transfer boiled corn kernels to a colander. Drain all the water. Add butter to the warm corn and mix nicely. Set it aside.
- Combine sweet corn kernels, chopped onion, garlic, green chili, green onion spices, salt, lemon juice, and fresh coriander. Mix nicely. Taste and if required add more salt.
- Corn Chaat is ready to serve.
Recipe Notes:
- If you are using whole corn cob , then you can boil the cob in seasoned water and later scrape the kernels from the cob for making the chaat.
- If you are using frozen corn kernels , thaw them before boiling them in water.
- After adding butter do not keep corn in the refrigerator else the butter will solidify.
- Adjust the quantity of spices and green chili according to personal taste preference.
Nutrition
We follow a strict NO SPAM Policy
Corn Chaat Recipe
Equipment
- Saucepan
- Mixing Bowl
Ingredients
- 2 Cup sweet corn kernels (fresh or frozen)
- 2 garlic cloves
- 1 inch piece of ginger
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 teaspoon salt or to taste
- ½ Cup onion, finely chopped
- ½ Cup tomato, fine chopped
- 1 tablespoon green chili, finely chopped
- ¼ Cup green onion, finely chopped
- 2 tablespoon fresh coriander, chopped
- 2 tablespoon lemon juice
- 1 tablespoon unsalted butter
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder (jeera powder)
- 1 teaspoon Chaat Masala
- ½ teaspoon black pepper powder
- Salt to taste
Instructions
- Boil water in a saucepan along with ginger, garlic, black peppercorns, bay leaf, and salt. Once the water starts boiling add corn kernels. Boil them for 3 – 5 minutes or till they are tender and cooked.
- If you are using whole corn cob , then you can boil the cob in seasoned water and later scrape the kernels from the cob for making the chaat.
- Next, transfer boiled corn kernels to a colander. Drain all the water. Add butter to the warm corn and mix nicely. Set it aside.
- Combine sweet corn kernels, chopped onion, garlic, green chili, green onion spices, salt, lemon juice, and fresh coriander. Mix nicely. Taste and if required add more salt.
- Corn Chaat is ready to serve.
Video
Notes
- If you are using whole corn cob , then you can boil the cob in seasoned water and later scrape the kernels from the cob for making the chaat.
- If you are using frozen corn kernels , thaw them before boiling them in water.
- After adding butter do not keep corn in the refrigerator else the butter will solidify.
- Adjust the quantity of spices and green chili according to personal taste preference.
Nutrition
This wholesome maa ki dal is served in Gurdwaras (Sikh temples) during the community meal known as Langar.
- The Essence of Langar
- Ingredients You’ll Need
- How To Make Maa Ki Dal
- Serving Suggestion
- Langar Wali Maa Ki Dal
The Essence of Langar
Langar is a free community kitchen in Gurdwaras (Sikh Temple) where meals are served to all visitors, regardless of their background, religion, or social status. The concept of Langar was initiated by Guru Nanak Dev Ji , the founder of Sikhism, to uphold the values of equality and service.
The process of cooking and serving Langar is a collective effort, by the volunteers who cook with love and devotion.
The food served at langar is wholesome, fulfilling, and nourishing often comprising dishes like maa ki dal, rajma chawal , kadhi chawal , chawal ki kheer , or kada prasad .
Langar Wali Maa Ki Dal holds a special place, not just for its rich, comforting flavours but also for its profound cultural and spiritual significance. This soulful dal embodies the principles of equality, selfless service, and communal harmony.
It is a simple yet flavoursome dal made by combining black whole urad, rajma (red beans), and chana dal (Bengal gram) with minimal spices.
Black gram and kidney beans are excellent sources of protein, fibre, and essential vitamins and minerals. This dal is particularly beneficial for vegetarians and vegans looking to boost their protein intake.
Difference Between Dal Makhani and Maa Ki Dal
No cream, butter, or curd is added to the langar wali dal. Dal Makhani is the more commercialized and sophisticated version of the humble maa ki dal. Even though both of these dals are made with a combination of the same legumes, but still, the cooking style, texture, and taste are way different.
Recipe Highlights
- vegan
- meal prep friendly
- gluten and nut free
- plant based protein rich
- pressure cooker recipe
In my cookbook – The 100 Best Curries for your Instant Pot , you can find a foolproof langar wali maa ki dal recipe for an Instant Pot .
Ingredients You’ll Need
- Legumes: Black Whole Urad, Bengal Gram (Chana Dal), Rajma (Red Kidney Beans) without either of them, there is no maa ki dal.
- Cooking Oil: Use flavourless refined vegetable oil or ghee.
- Onion and Tomato are the holy grail of this dal recipe.
- Whole Spices: Cumin (jeera), Dried Fenugreek Leaves (Kasuri Methi)
- Spice Powder: Turmeric Powder, Kashmiri Red Chilli Powder, Coriander Powder, Garam Masala Powder , Asafoetida (hing)
- Herbs & Seasoning: Green Chilli, Fresh Ginger, Fresh Coriander, Salt
How To Make Maa Ki Dal
Soaking Legumes :
- Mix all three legumes in a bowl. Rinse 2 – 3 times or until water runs clear.
- Soak them in clean drinking water overnight or for a minimum of 6 hours. This helps in softening the legumes and reducing the cooking time.
Prepare Masala Base:
- In a pressure cooker heat oil.
- Once hot add cumin, asafoetida, and finely chopped ginger. Saute over medium heat till ginger turns light golden.
- Add chopped onion and fry over medium heat till light brown.
- Add chopped tomatoes, salt, turmeric, chilli powder, coriander powder.
- Fry this masala over low heat till the tomatoes break down completely and the oil separates from the masala.
Add Legumes:
- Drain the soaked legumes. Add them to the same pressure cooker.
- Saute for 2 – 3 minutes while mixing everything nicely.
- Add water, stir to combine, and close the lid of the pressure cooker.
Pressure Cook :
- Pressure cook maa ki dal over low heat for 3 – 4 whistles. Turn off the heat.
- Allow the steam to release naturally from the pressure cooker.
Final Touches :
- Check maa ki dal for doneness. Turn back the heat on.
- Add garam masala, kasuri methi, and sliced green chillies to the dal. Stir to combine and simmer it over low heat for 5 – 10 minutes allowing all the flavors to meld together.
- If the dal looks too thick, you can add some hot water to adjust the consistency.
- Taste dal at this stage for seasoning and add more seasoning if needed. Garnish with fresh coriander leaves.
Serving Suggestion
Maa Ki Dal is an Indian main course dish. Serve it with simple side dishes like naan , paratha, tandoori roti, and chapati. It tastes delicious with rice dishes like jeera rice or matar pulao . You can serve it with plain basmati rice also.
My mother-in-law serves langar wali dal with chilled sliced onion, tandoori roti, and a dollop of ghee.
My Tried and True Tips
- Slow Cooking : The longer the dal simmers, the better the flavours develop. Slow cooking is key to achieving that rich, creamy texture characteristic of Langar Wali Maa Ki Dal without adding cream. You can cook it in a slow cooker also.
- Generous Use of Ghee : While oil can be used, ghee imparts a distinct richness and flavour that is hard to replicate. A good fat like ghee also helps in digesting the proteins in legumes.
- Fresh Ingredients : Using fresh ginger, and tomatoes enhances the overall taste of the dal.
- Love and Devotion : The most crucial ingredient in Langar Wali maa ki dal is the love and devotion with which it is prepared.
- Keep It Simple: Maa Ki Dal is rustic and does not require double tadka or too much garnishing.
More Indian Dal Recipes
- Arhar Dal
- Dal Makhani
- Panchmel Dal
- Sookhi Urad Dal
- Moradabadi Dal
- Palak Chana Dal
- Everyday Masoor Dal
Ingredients
- ▢ 1 Cup whole urad (black lentil)
- ▢ ¼ Cup red kidney beans (rajma)
- ▢ ¼ Cup chana dal (Bengal Gram)
- ▢ 2 tablespoon vegetable refined oil
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ 1 inch piece of ginger, finely chopped
- ▢ ¼ teaspoon hing (asafoetida)
- ▢ 1 medium size onion, finely chopped
- ▢ 1 large size tomato, finely chopped
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon Kashmiri red chilli powder
- ▢ 1 teaspoon coriander powder
- ▢ 1 ¼ teaspoon salt or to taste
- ▢ 3 Cup water
- ▢ ½ teaspoon Garam Masala ( see recipe )
- ▢ 1 tablespoon dried fenugreek leaves (kasuri methi)
- ▢ 2 green chillies, sliced
- ▢ handful of fresh coriander leaves, chopped
Instructions
- Mix all three legumes in a bowl. Rinse 2 – 3 times or until water runs clear.
- Soak them in clean drinking water overnight or for a minimum of 6 hours. This helps in softening the beans and reducing the cooking time.
- In a pressure cooker heat oil. Once hot add cumin, asafoetida, and finely chopped ginger. Saute over medium heat till ginger turns light golden.
- Add chopped onion and fry over medium heat till light brown.
- Add chopped tomatoes, salt, turmeric, chilli powder, coriander powder. Fry this masala over low heat till the tomatoes break down completely and the oil separates from the masala.
- Drain the soaked legumes. Add them to the same pressure cooker. Saute for 2 – 3 minutes while mixing everything nicely.
- Add water, stir to combine, and close the lid of the pressure cooker.
- Pressure cook maa ki dal over low heat for 3 – 4 whistles. Turn off the heat. Allow the steam to release naturally from the pressure cooker.
- Check maa ki dal for doneness. Turn back the heat on.
- Add garam masala, kasuri methi, sliced green chillies to the dal. Stir to combine and simmer it over low heat for 5 – 10 minutes allowing all the flavors to meld together.
- Taste dal at this stage for seasoning and add more seasoning if needed. Garnish with fresh coriander leaves.
- Serve maa ki dal with simple side dishes like naan , paratha, tandoori roti, or chapati.
Recipe Notes:
- Soaking helps in softening the legumes and reducing the cooking time. Hence, do not skip this step.
- Pressure Cook the dal on lowest heat setting to imitate the slow cooking process.
- After pressure cooking, if the dal looks too thick, you can add some hot water, and simmer over low heat to adjust the consistency.
Nutrition
We follow a strict NO SPAM Policy
