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Quick corn chaat salad with potatoes
It's a tantalizing dance of textures and tastes that'll have your taste buds doing the happy chaat cha-cha! Russet potatoes coated in carom seeds, mingling with crunchy sweet corn, juicy peppers, and fresh cilantro. And just when you think it can't get any better, It's all drizzled with lip-smacking tamarind chutney. Done within 30 minutes!
YIELDS
4
Ingredients
Indian corn chaat
- 2 teaspoons olive oil
- 1/2 teaspoon carom seeds
- 4 potatoes, medium-sized
- 1/2 teaspoon salt or sea salt
- 1 red pepper, diced
- 2 jalapenos, diced
- 1 1/2 cup cilantro, finely chopped
- 1 cup sweet corn, cooked
Tamarind chutney
- 1/4 cup tamarind paste
- 1/4 cup water
Directions
Indian corn chaat
- Preheat the oven to 420° F.
- In a non-stick pan over medium heat, add olive oil and carrom seeds. Sauté until the seeds release their aromatic fragrance, being careful not to burn them.
- Add diced potatoes to the pan and season with salt. Give them a good stir and continue frying on medium-high heat until they turn lightly golden.
- Transfer the partially cooked potatoes to the preheated oven and let them finish cooking for approximately 10 minutes.
- Once the potatoes are fully cooked, assemble the chaat salad. Combine the cooked corn, chopped chillies, diced peppers, and cilantro with the cooked potatoes.
Tamarind chutney
- In a bowl, dissolve tamarind paste in water, stirring until it reaches a thick consistency. Adjust the water quantity to achieve the desired consistency.
- Finish off the salad with a drizzle of chutney, adjusting the amount to suit your taste preference. I typically use about half the amount. Enjoy!
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