Mexican Corn Chaat

Last Updated on

Our recipe with M letter under ABC series is
Mexican Corn Chaat. It’s a healthy version of chaat where you can use corn
chips instead of Indian papri and stuff with boiled beans and chickpeas. Chuntey
and curd both are used for garnishing in chaat. I love this version because of crunchiness of corn chips which are my favorite snack. You can add
more ingredients like pomegranate, potatoes, paneer and other varieties of
chickpeas and beans for more interesting chaat.


Preparation
Time: 20 Minutes
Cooking Time:
10 Minutes
Servings: 2
Category:
Mexican Food

Ingredients:
15 Corn Chips, Crushed
1/2 Cup Boiled Kidney Beans & Chickpeas
1/3 Cup Boiled Corn
1/3 Cup Onion, Chopped
1/3 Cup Tomato, Chopped
1/2 Tsp. Green Chili, Chopped
1/4 Cup Potatoes, Boiled & Chopped
Salt to taste
Chaat Masala to taste
For
Garnishing
1/3 Cup Curd, whipped and chilled
2 Tbsp. Tamarind Chutney or Imli Chutney
1 1/2 Tbsp. Coriander and Mint Chutney
2 Tbsp. Green Coriander, Chopped
Few Corn Chips
Instructions
Crushed the Corn chips and combine all
ingredients together in separate bowl.
Fold with imli chutney, green chutney and
chilled curd.
Garnish with coriander and corn chips on the
top of chaat.
Serve Mexican corn chaat in individual
serving.
Note:
Potatoes are completely optional, even you
can add pomegranate and paneer for more healthier chaat.

Enter your email address:

Delivered by FeedBurner

Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don’t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here

23 thoughts on “Mexican Corn Chaat

Leave a Reply

Your email address will not be published. Required fields are marked *