Aloo Makai Chaat (Potato Corn Tangy Salad)

Aloo Makai Chaat (Potato Corn Tangy Salad) ingredients

• 3 medium potatoes
• 1.5 cups sweet corn kernels
• 1/2 medium red onion
• 1 medium tomato
• 1 small green chili
• 1/4 cup fresh cilantro
• 2 tbsp lemon juice
• 2 tsp chaat masala
• 1 tsp roasted cumin powder
• 1/2 tsp red chili powder
• 1/2 tsp black salt (kala namak)
• to taste salt
• optional tamarind chutney
• optional mint chutney
• optional sev (crispy chickpea noodles)

How to make Aloo Makai Chaat (Potato Corn Tangy Salad)

1. Wash 3 medium potatoes thoroughly. Boil them in a pot of salted water until fork-tender, about 15-20 minutes. Alternatively, pressure cook for 2-3 whistles.
2. While potatoes are boiling, cook 1.5 cups sweet corn kernels. You can boil them in lightly salted water for 3-5 minutes, steam them, or microwave until tender.
3. Once cooked, drain the potatoes, let them cool slightly, then peel and dice them into 1/2-inch cubes. Drain the corn kernels if boiled.
4. Finely chop 1/2 medium red onion and 1 medium tomato. Finely mince 1 small green chili and 1/4 cup fresh cilantro.
5. In a large mixing bowl, combine the diced potatoes, cooked sweet corn kernels, chopped red onion, chopped tomato, minced green chili, and minced fresh cilantro.
6. Add 2 tbsp lemon juice, 2 tsp chaat masala, 1 tsp roasted cumin powder, 1/2 tsp red chili powder, 1/2 tsp black salt (kala namak), and salt to taste to the bowl.
7. Gently toss all the ingredients together until evenly combined. Be careful not to mash the potatoes too much.
8. Taste the chaat and adjust the seasonings (salt, lemon juice, or chaat masala) as per your preference for tanginess and spice.
9. For an authentic street food experience, drizzle with optional tamarind chutney and/or mint chutney. Garnish with optional sev for added crunch.
10. Serve immediately as a refreshing and tangy Indian lunch or snack.

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