The Flaming Vegan

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Vegan Indian Corn Chaat
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Vegan Indian Corn Chaat

Prep Time: 10 minutes

Cook Time: 10 minutes

India is a land that is famous for its street food, with ‘Chaat’ being an all time (and all season), favorite. Chaat is like an authentic savory snack typically served in every nook and corner in India. There are varieties of chaats like aloo (potato) chaat , pani puri (chilled spiced coriander water with a plethora of other mouth-watering ingredients), papdi chaat, fruit chaat, sev puri, and the list goes on and on. But today I am going to share a recipe of healthy vegan street food instead-- that of Indian corn chaat. In India, corn cobs are consumed by heating them on charcoal. Corn is a common ingredient, which can be used in many recipes, such as sweet corn soups, salads, sandwiches, etc. Corn chaat is one of the easiest snacks to make. Let’s get started with this simple yet delicious vegan recipe. I am using sweet corn here, but you can use any corn of your choice. Even the veggies can be customized according to your preference.


• 1 medium corn cob

• 1 small onion, finely chopped

• 1 medium tomato, finely chopped

• 1 green chili, finely chopped

• 1 teaspoon lemon juice

• ¼ teaspoon chili powder

• ½ teaspoon cumin powder

• 1 table spoon chopped coriander

• Salt to taste.

• Parsley leaves for garnishing


STEP 1: First, boil the corn cob until it is thoroughly cooked.

STEP 2: When the corn cob is cooked completely, remove the kernels with a knife or with your hands.

STEP 3: Place your corn kernels in a medium-sized bowl.

STEP 4: Now add the finely chopped onions, tomatoes, chili, and coriander to the mixture.

STEP 5: Then add chili powder, salt, and a squeeze of lime and stir the ingredients together.

STEP 6: Now garnish your corn chaat with parsley leaves and serve in small (adorable) bowls.You can also add some chickpeas for garnishing, or some additional steamed corn kernels, veggies, and Indian spices. Your corn chaat is ready for a perfect party snack or healthy breakfast recipe.





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