Corn Capsicum Chaat
Sweet corn and capsicum tossed with onion, tomato, lemon, and chaat masala—a produce-led snack or light lunch.
This chaat uses vegetables as the bulk instead of fried sev or puri. Corn brings sweetness and energy; capsicum adds crunch and color.
Standard version includes onion, so it is not Jain or no-onion/no-garlic. Nut-free, soy-free, and gluten-free as written.
Nutrition
Per 1 bowl (half recipe)
- Calories
- 160 kcal
- Protein
- 5 g
- Carbs
- 32 g
- Fat
- 2 g
- Fiber
- 5 g
Dietary
plant based · soy free · nut free · gluten free
Protein sources
corn
Ingredients
- 11.5 cups Boiled or steamed Sweet Corn kernels
- 21 Capsicum (any color), finely diced
- 31 small Onion, finely chopped
- 41 Tomato, diced
- 51 Green Chilli, minced (optional)
- 6Juice of 1 Lemon
- 71 tsp Chaat Masala
- 81/2 tsp Roasted Cumin powder
- 9Salt to taste
- 10Coriander leaves
- 11Optional: 1 boiled Potato, diced, for a fuller bowl
Instructions
- 1
Boil or steam corn until tender; cool slightly. Dice capsicum, onion, and tomato.
Use fresh or frozen corn; drain well so the chaat is not watery.
- 2
Combine corn, capsicum, onion, tomato, and optional chilli and potato in a bowl.
Raw capsicum should be finely diced for easier eating.
- 3
Add lemon, chaat masala, roasted cumin, and salt. Toss well.
Chaat masala varies in saltiness—taste before adding more salt.
- 4
Finish with coriander. Serve immediately as a snack or light lunch.
Optional potato makes it more filling for lunch.
Produce upgrades
- Add cucumber or pomegranate for more freshness.
- Use grilled corn for a smoky edge.
- Mix in boiled chickpeas when you want more protein.
Onion-free note
- Skip onion and add extra capsicum, tomato, and coriander for a no-onion variation (not the default).
- A little hing in the lemon mix can add savoriness.