Roasted Corn and Raw Mango Chaat

This roasted corn and raw mango chaat is tangy, crunchy and perfect for monsoon evenings. The corn is roasted in the oven until slightly charred, then tossed with raw Totapuri mango, cucumber, green chillies, mint and chaat masala.

I used local corn for this. The smoky corn and sour mango work so well together.

Roasted Corn and Raw Mango Chaat

Quick Details
Serves: 3
Roasting time: 30 minutes
Diet: Vegetarian

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Course Snack

Cuisine Indian

Ingredients

  

• 3 corn cobs de-husked, I used local corn
• oil for roasting
• 2 raw mangoes Totapuri, chopped
• 1 cucumber chopped
• 2 green chillies chopped
• 5 sprigs mint leaves chopped
• 4 teaspoons chaat masala

Instructions

 

• Roast the corn. Place the corn on a foil lined baking rack and brush with oil. Roast at 200°C for 30 minutes, or until slightly charred.
• Prepare the mango. Cut the raw mangoes into pieces the same size as the corn kernels.
• Combine. Add the cucumber and green chillies to a bowl with the mango.
• Add the corn. Cut the corn off the cob and add it to the bowl.
• Season. Add the mint and chaat masala and mix well. Serve right away.

Video

Keyword Corn Chaat, Raw Mango Chaat, Totapuri Mango, Monsoon Snacks

Tips for the Best Roasted Corn and Raw Mango Chaat

• Brush the corn with oil before roasting so it chars well.
• Cut the raw mango and cucumber to the same size as the corn kernels.
• Toss just before serving so the chaat stays crunchy.
• Add more chaat masala if your mango is less sour.

Storage

Best eaten fresh. Roasted corn keeps in the fridge for a day.

Frequently Asked Questions

Can I roast the corn on the stove?
Yes. Roast it directly over a flame, turning often, until charred in spots.

Can I use sweet corn?
Yes. Local corn is chewier and smokier, but sweet corn works well too.

Make this on the next rainy evening and tell me how it turned out. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.