Every day after work, my abu would throw together a chaat with whatever was around. This afternoon chaat was his happy hour, and he wouldn’t even remove his shoes until he’d scarfed down a bowl. Chaat is a street food found throughout South Asia that can appear in a multitude of forms, from pani puri, which are crispy semolina shells filled with tart tamarind water, to bhel puri, a mix of puffed rice and peanuts dressed with fiery mustard oil. Anything can be a chaat as long as there’s a mix of crispy textures, acid, spice, and, of course, funky, salty chaat masala for seasoning. This chaat recipe is inspired by my father’s, and made with ingredients I have around during peak summer. Juicy ripe peaches, raw sweet corn, and roasted peanuts get tossed with aromatics and dressed in a perky nimbu pani, a spiced salty limeade. The whole thing is the perfect refreshing, recharging antidote to a day spent out in the sun. —Sohla El-Waylly
Ingredients
2 servings
2
1
½
2
1
1
⅓
⅓
½
2
2½
¼
⅓
Preparation
Step 1
Stand corn upright in a medium bowl and slice off corn kernels with a sharp knife. Using back of knife, scrape along the cob to release corn milk into bowl. Add peach (making sure to get all of the juices into the bowl too), red onion, chiles, garlic, ginger, cilantro, and peanuts to bowl and toss to combine. Sprinkle with pepper, 1 tsp. sugar, and 1 tsp. chaat masala and toss again. Divide between shallow bowls.
Step 2
Stir lime juice, remaining 1½ tsp. chaat masala, and remaining 1 tsp. sugar in a small measuring glass until sugar is dissolved. Add ½ cup ice water and stir to combine. Divide lime water among bowls of chaat and top with aloo bhujia.
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Reviews (9)
Back to TopNot my favorite chaat I ever made. I think I will leave out the red onion next time and sub kashmiri chili powder for the green chilis. It wasn't hot at all because I took out all the seeds from the Chilis first. Also I used canned cream corn instead And it turned out pretty great. I think I'd like adding more peaches.
Lorelei
Durham, NC
6/21/2023
SPICY AF! Personally wish I had scaled back on the spice, I am such a wimp but this was a big hit in our home!
Rachel
Asheville, NC
4/27/2023
Firstly, shout out to Sohla for consistently making my favorite recipes on this whole site. This recipe is one of the tastiest things I've ever had the pleasure of eating. It's the perfect blend of crunchy and citrus-y and just-a-hint sweet. It's been really hot here the past couple of weeks, and this really, really hit the spot. I've made it about four times since first making it a little over a week ago, it is THAT good. Go get the ingredients for it now (this is peak summer-y produce)! Don't walk, run! ;)
Anonymous
California
8/21/2020
Making this tonight for my Indian-American husband. We love riffs on chaat. At our house we make a version of samosa chaat. Bake frozen samosas (4-6 depending on size) and while chilling cut into smaller pieces and combine the following: one red, yellow or orange pepper, 2-3 Persian cucumbers (Sliced, salted and places in colander to drain), a big handful or two of finely chopped spinach and cilantro. Chop samosas when at room temp and add to veggie bowl. The add tamarind chutney and cilantro chutney (both available at any Indian grocery) about 1/3 a cup of each perhaps more to taste. Add chaat masala start w a tablespoon or two. Add 1/2 cup of whole milk yogurt and combine. Finish w a squeeze of lemon, some fresh chopped cilantro and sev. My sister says this would be her last meal on earth given the option. Enjoy! 💖✨
Anonymous
New York
8/18/2020
This is amazingly good. I made a bowl on Saturday and then another on Sunday. There is a fair chance that I will make another today. yum. Does anyone have any recommendations for other Chaat variations?
Anonymous
Boston
8/17/2020
Is the corn raw? Doesn't it need to be cooked at all first?
Anonymous
8/12/2020