Corn chickpea chaat is an easy vegan snack that you can prepare quickly or whenever you are short of time. Even bachelors can make it as it does not require any cooking expertise.
Generally, we add coriander leaves to the chaat recipes that we make. However, the flavours of parsley, nicely blended with the Indian ingredients tastes really good.
The corn chickpea chaat can be just had as it is. It can also be served as a starter and the best time to have it is while it is raining!!! Check out my other appetizer recipes here.
Time to get to the recipe…
Ingredients
- 1 cup Corn Kernels, boiled
- 1 cup Chickpeas, cooked
- ¼ tsp. Red Chilli powder, or as required
- 1 Onion, finely chopped
- 1 Tomato, finely chopped
- 2 tsps. Lemon juice, or add as per taste
- 1 Green chilli, finely chopped (optional)
- Salt, as required
- 1 tsp. Chaat masala powder, or as required
- Few Coriander leaves or Parsley leaves, for garnishing
- Sev (fried gram flour fine vermicelli) for garnishing (optional)
Method
- Take a large bowl and add to it cooked chickpeas.
- Next add boiled corn kernels.
- To the same bowl add the rest of the ingredients and mix thoroughly.
- Check the taste of the chaat and add more salt or chaat masala or lemon juice if required.
- Serve the corn chickpea chaat immediately, in individual serving bowls or plates topped with sev and a garnish of coriander/parsley.