Masala Corn Chaat


  • 1 cup Sweet Corn Kernels, steamed
  • 1 to 2 teaspoons Butter
  • ½ tsp Chilli Powder or add as per taste
  • 1-2 tsp Lemon Juice
  • 1 tsp Chaat Masala 
  • Black Salt or Regular salt as required


  1. Heat Butter in a broad non-stick pan, add the Sweet Corn Kernels and sauté on a medium flame for 1 to 2 minutes.
  2. Add the Chilli Powder, Chaat Masala, Lemon juice and Salt, mix well and cook on a medium flame for 1 to 2.
  3. Serve immediately.
Masala Corn chaat



Pani Puri

Pani Puri or Golgappe or Puchka whatever you say it. This is one of the most favourite snack of Indians you would barely find anyone who says that they don’t like Pani Puri. This is the reason why we have 11 different names of this one recipe.


  • 25-30 Puris
  • 1 cup Sweet Tamarind chutney

For stuffing

  • boiled White Chickpeas or Potato or you can use a mixture of both(check tips for more combination of stuffing)
  • 1 medium chopped Onion
  • 1 Tbsp Chopped Coriander
  • Black salt as per taste
  • 1 Tbsp Cumin Powder
  • 1 Tbsp Chaat Masala
  • a pinch of Red Chilli Powder(optional)
  • 1-2 Tbsp tiny Gram Flour balls(Boondi)
  • 1-2 Tbsp Sev

For Water

  • ½ cup chopped Mint leaves
  • ½ cup chopped Coriander leaves
  • ½ cup pulp of boiled Raw Mango
  • 1-2 chopped Green Chilli
  • 1 Tbsp Tamarind Paste
  • 1 tsp Cumin Powder
  • 1 tsp Chaat Masala
  • 3 cups Water(add more or less water according to consistency you want)
  • Black Salt as per taste
  • 2-3 Tbsp tiny Gram Flour balls(Boondi)


Preparing stuffing

  1. In a bowl add all the ingredients of stuffing except boondi. Mix well and kep aside.

Method to make Water

  1. In a blender add all the ingredients and blend into a fine paste using very little water.
  2. Take out the chutney in a large bowl add Water. Mix well. Adjust seasoning, you can add more or less water according to taste and thickness you like.
  3. Add Boondi to Water.
  4. Keep it in refrigerator for 2-3 hours to chill. Or you can add ice to it or use cold water in above step.


  1. Crack the top of the puri making a hole in it.
  2. Add 2-3 tsp of prepared Stuffing with Boondi and Sev.
  3. Stir the water well and fill into the puri.
  4. Serve immediately.


  • Other stuffing combination 1. Sprouts 2.Onions 3.Black Chickpeas 4.Yellow dried peas 5. Ragda
  • To make Water more spicy add 1 more green chilli.
  • If you have some broken puris then you can also add it in stuffing.
pani puri.jpg
Pani Puri

Samosa Chaat

Samosssaaaa!!!.A much more yummy version of Samosa by making it as a Chaat. Another famous roadside food of northern India.

To see Samosa Recipe check following link


  • 4 Samosa(see recipe of Samosa)

For preparing White Peas

  • 1 cup dried White Peas(Yellow Matar or chaat wali matar)
  • Water as required
  • Salt to taste
  • ¼ tsp dry Mango Powder
  • 1 Tbsp Garam Masala
  • Oil
  • 1 small chopped tomato

For Garnish

  • ¼ cup chopped Tomato
  • ¼ cup chopped Onion
  • Chat Masala as per taste
  • Cumin Powder as per taste
  • Fresh Coriander Leaves
  • ½ cup whisk Yogurt
  • ½ cup Green Chutney as per taste
  • ½ cup Tamarind Chutney
  • Red Chili Powder


  1. In a pressure cooker add oil, chopped Tomato, Garam masala, dried White Peas and satué for a minute.
  2. Add water and salt close pressure cooker and cook for 10-12 minutes.
  3.  In a plate place one samosa above it pour three to four Tablespoon of prepared White peas and above it add Onion, Tomato, Chat Masala, Cumin powder, Cumin Powder, Yogurt, Sweet Tamarind Chutney, Green Chutney everything as per your taste.
  4. Sprinkle little red chilli Powder and Coriander leaves serve hot.


  • When making for kids avoid using chilli powder.
  • If you are making this recipe for a party or for guest prepare everything but don’t plate it as Samosa will get soggy in gravy of white peas and yogurt.
samosa chaat
Samosa Chaat