- small onion – finely chopped
- ▢ 1 medium tomato – finely chopped
- ▢ 1 green chili – finely chopped (optional)
- ▢ 1 tablespoon chopped coriander leaves or parsley leaves
- ▢ ¼ teaspoon red chili powder or as required
- ▢ 1 teaspoon chaat masala powder or as required
- ▢ 1 or 2 teaspoon lemon juice or add as per taste
- ▢ salt as required
- Boil or pressure cook the corn cob or corn kernels.
- When the corn cob becomes warm or cools down, then remove the corn kernels with a knife. Skip this step if you have used corn kernels.
- Mix the corn kernels along rest of the ingredients in a bowl.
- Check the taste and add more salt or chaat masala or lemon juice if required.
- Serve the corn chaat immediately, in individual serving bowls or plates topped with sev and a garnish of coriander/parsley.
