Crispy Corn Chaat Salad

Nutrition values are AI-estimated based on ingredients.

• 1.5 to 2 cups yellow sweetcorn kernels
• 2-3 tablespoons white rice flour
• 1 teaspoon red chili powder
• 1 teaspoon chaat masala (for coating)
• A pinch of salt
• 1-2 teaspoons clear oil
• 0.5 cup diced green cucumber
• 0.5 cup diced red tomato
• 0.5 cup diced white/light purple onion
• A sprinkle of chaat masala (for assembly)
• 1-2 tablespoons clear lemon juice
• A handful chopped green coriander leaves

1. 1Pour the sweetcorn kernels into a red mixing bowl.
2. 2Add rice flour, salt, red chili powder, and an initial portion of chaat masala over the corn.
3. 3Mix the ingredients thoroughly by hand until the corn kernels are evenly coated with the dry spices and flour.
4. 4Drizzle a small amount of oil over the coated corn and mix again to ensure a slightly moist and fully coated texture.
5. 5Transfer the coated corn to an air fryer lined with parchment paper and spread it out in a single layer.
6. 6Air-fry the corn for 15 minutes at 180 degrees Celsius to achieve crispiness.
7. 7Once the corn is crispy, transfer it to a green serving bowl.
8. 8Add diced cucumber, diced tomato, and diced onion to the bowl.
9. 9Sprinkle chaat masala over the vegetables and corn.
10. 10Squeeze lemon juice into the bowl.
11. 11Add chopped fresh coriander leaves.
12. 12Mix all the ingredients thoroughly with a spoon until well combined.
13. 13Scoop the prepared crispy corn chaat from the main bowl into small, clear shot glasses.
14. 14Insert small wooden forks or spoons into the glasses for easy consumption.

These instructions are our analysis of the original video. Watch on YouTube →