Mexican Corn Chaat

Our recipe with M letter under ABC series is Mexican Corn Chaat. It’s a healthy version of chaat where you can use corn chips instead of Indian papri and stuff with boiled beans and chickpeas. Chuntey and curd both are used for garnishing in chaat. I love this version because of crunchiness of corn chips which are my favorite snack. You can add more ingredients like pomegranate, potatoes, paneer and other varieties of chickpeas and beans for more interesting chaat.

Preparation Time: 20 Minutes Cooking Time: 10 Minutes Servings: 2 Category: Mexican Food Ingredients: 15 Corn Chips, Crushed 1/2 Cup Boiled Kidney Beans & Chickpeas 1/3 Cup Boiled Corn 1/3 Cup Onion, Chopped 1/3 Cup Tomato, Chopped 1/2 Tsp. Green Chili, Chopped 1/4 Cup Potatoes, Boiled & Chopped Salt to taste Chaat Masala to taste For Garnishing 1/3 Cup Curd, whipped and chilled 2 Tbsp. Tamarind Chutney or Imli Chutney 1 1/2 Tbsp. Coriander and Mint Chutney 2 Tbsp. Green Coriander, Chopped Few Corn Chips Instructions Crushed the Corn chips and combine all ingredients together in separate bowl. Fold with imli chutney, green chutney and chilled curd. Garnish with coriander and corn chips on the top of chaat. Serve Mexican corn chaat in individual serving. Note: Potatoes are completely optional, even you can add pomegranate and paneer for more healthier chaat. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
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