Chaat is not just a word - it is an emotion that rolls along and fills your mouth with flavorsome taste and heart with a desire you cannot resist.

Bhutta, or corn cob, best represents the monsoon in India. Enjoying the corn on a rainy day is highly exceptional.

Why do I love this mug corn chaat recipe?

– Fuss-free, Easy, and Quick – Particular cooking skill is not needed – No fancy ingredients requirement – Serves as an appetizer, snack, light lunch or dinner, or can help in-between meals – Kids-friendly can make it for a school lunchbox or as an after-school snack – Great way to consume corn – Healthy, and you can make it vegan – Delicious and lip-smacking

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– 1 cup Boiled Corn kernels – 1 tsp Butter – 3-4 tbsp Chopped Veggies – ½ tsp Chaat Masala – Salt – Pinch of Black Salt – ⅙ tsp Cumin Powder – ¼ tsp Red Chili Powder – Freshly Ground Black Pepper, as per taste – Lemon Juice, as per taste – Coriander Leaves, for garnishing

Ingredients

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Key Notes

Seasoned water, if possible, to boost the tang. Do not skip this part if you have every list of items in your pantry.

Combine it well so all the flavors are absorbed in the corn chaat.

Add your favorite veggies.

Be careful while adding more salt while making the chaat, as we have added salt while boiling the corn cob.

Amchur is also raw mango powder to add if you do not have chaat masala.

While making it for kids, make it less spicy or skip adding chilies.

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