Spicy Crispy Corn Carrot Chaat/Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad, Snack, Lunch
Cuisine: Indian
Serves: 2
Ingredients
  • Fresh Corn off the cob - 2 cups
  • 1 tbsp cornstarch
  • 1 tsp chickpea flour
  • 2 tbsp coarse rice flour
  • 1 tsp chaat masala
  • ½ tbsp chili powder
  • 1 tsp salt
  • 1 tbsp oil
For the Cucumber Cilantro dressing
  • ½ cucumber
  • 2 tbsp chopped cilantro or 4-5 sprigs
  • 2 jalapenos or 4 green chilies (vary it according to your spice level)
  • 1 tsp cumin
  • 1 tbsp lemon juice
  • ½ apple
  • 1 tsp sugar
  • salt
Assembly
  • shaved Carrot
  • chopped Cucumber
  • finely diced Onion
  • ⅓ cup Roasted Peanut
  • 1 cup chopped grapes
Instructions
Corn
  1. You can grill fresh corn just for 2 minutes, not to fully cook it and take the corn off the cob. Or you can boil the fresh corn in water with little salt before taking the kernels off the cob.
  2. In a mixing bowl, add the cornstarch, chickpea flour, rice flour, chaat masala, chili powder, salt and oil. Keep tossing and mixing it until it completely coats the corn. If the spice powder still doesn't stick to the corn, add a sprinkling of water and mix.
  3. Toss it in a 380 air fryer for 15 minutes, keep checking every 5 minutes. Or bake it at 400 degrees in the oven. Or you can deep fry the corn. Take it out and set aside.
Dressing:
  1. Add everything for the dressing in a blender and blend it smoothly. Set aside.
Assembly:
  1. Add carrots, grapes, cucumber, onion, the crispy corn and the dressing. Serve it immediately.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2020/09/07/crispy-corn-chaat-salad/