Chatpatta Crispy Corn Chaat - Better Than Restaurant Style!

Serves 4 as a snack or starter

Craving that irresistible restaurant-style corn chaat crunch without the deep-fried oil?

This recipe delivers all the chatpatta magic with a chickpea flour coating that's actually crispier than the original.

The secret? Double flour technique - chickpea flour for protein and flavour, rice flour for that extra snap. Every kernel gets perfectly coated in aromatic spices, then air-fried to golden perfection with layers of tangy amchur, fragrant chaat masala, and distinctive black salt.

Without oil masking the spices, you get pure concentrated chatpatta bliss. This genuinely scratches that itch for something deeply satisfying and crispy - it's the kind of snack that disappears embarrassingly quickly and leaves everyone asking for the recipe.

No guilt, no greasy fingers, no compromise on that essential crunch factor that makes this chatpatta crispy corn chaat completely addictive.

Ingredients

For the Vegetables:

• 480 grams or approximately 3 cups fresh or frozen corn kernels (thawed if frozen)

• 1 large onion, cut into ½-inch pieces

• 1 large bell pepper (any colour), cut into ½-inch pieces

• 4 cloves garlic, minced

  
  

For the Chickpea Flour Coating:

• ¾ cup chickpea flour (besan)

• 2 tablespoons rice flour (for extra crispiness)

• ½ teaspoon turmeric powder

• 1 teaspoon kashmiri red chili powder

  
  

1 teaspoon garam masala- I like using pau bhaji masala

• ½ teaspoon cumin powder

• ½ teaspoon coriander powder

• 1 teaspoon salt (adjust to taste)

• 3/4 cup water or vegetable broth

• 1 tablespoon aquafaba (chickpea liquid) for binding

  
  

For the Chatpatta Seasoning:

• 1 teaspoon chaat masala

• ½ teaspoon black salt (kala namak)

• ½ teaspoon amchur (dry mango powder)

• 1/2 to 1 teaspoon red chili powder

• Juice of 1-2 lemons

• 2 tablespoons fresh mint leaves, chopped

• 2 tablespoons fresh coriander, chopped

  
  

For Garnish:

• ¼ cup pomegranate seeds (optional)

• Extra mint and coriander leaves

• Lemon wedges

  
  

Method

Prepare the Vegetables:

1. Pat corn kernels completely dry with paper towels

2. Cut onion and bell pepper into uniform ½-inch pieces

3. Mince garlic finely

4. Combine all vegetables in a large bowl

   
   

Make the Coating:

1. In a separate bowl, whisk together chickpea flour, rice flour, turmeric, red chili powder, garam masala, cumin, coriander, and salt

2. Gradually add water/broth and aquafaba, whisking until you have a thick batter that coats the vegetables

3. The consistency should be like thick pancake batter - not too thin or thick

   
   

Coat the Vegetables:

1. Add the flour mixture to the vegetables

2. Toss gently but thoroughly until all vegetables are evenly coated

3. Let sit for 10 minutes to allow coating to set and adhere

   
   

Air Fryer Method:

1. Preheat air fryer to 160C (320F)

2. Line air fryer basket with parchment paper (perforated air fryer parchment)

3. Spread vegetable mixture in a single layer (work in batches if needed)

4. Cook for 12-15 minutes, shaking basket every 3 minutes and redistributing vegetables

5. Cook until golden brown and vegetables are tender-crisp

6. Remove and let cool for 2-3 minutes

   
   

Oven Method:

1. Preheat oven to 180C (350°C)

2. Line a large baking sheet with parchment paper

3. Spread vegetable mixture in a single layer

4. Bake for 25-30 minutes, stirring every 10 minutes and redistributing on the pan

5. Bake until golden brown and vegetables are tender

6. Remove and let cool for 2-3 minutes

   
   

Make the Chaat:

1. Transfer crispy vegetables to a large serving bowl

2. Sprinkle with chaat masala, black salt, amchur, and red chili powder

3. Add lemon juice gradually, tasting as you go

4. Add chopped mint and coriander

5. Toss everything together gently

6. If using, add pomegranate seeds

7. Garnish with extra herbs and serve with lemon wedges

   
   

Serving Suggestions

• Serve immediately while vegetables are still crispy

• Provide extra lemon wedges and chaat masala on the side

• Serve with mint chutney or tamarind chutney

• Great as a starter or light meal

Tips for Success Without Oil

• Parchment Paper: Essential for preventing sticking

• Even Coating: Make sure batter coats all vegetables evenly

• Don't Overcrowd: Cook in batches for maximum crispiness

• Frequent Stirring: More important without oil to prevent sticking

• Aquafaba: Helps create browning and crispiness without oil

Nutritional Benefits

• High Protein: Chickpea flour provides 10-12g plant-based protein per serving

• Fibre Rich: Vegetables and chickpea flour provide excellent fibre

• Oil-Free: Heart-healthy with no added fats

• Whole Foods: No processed ingredients

• Antioxidants: Colourful vegetables and spices provide anti-inflammatory compounds

Storage

• Best eaten fresh and crispy

• Leftover crispy vegetables (without wet seasonings) can be stored in refrigerator for 1-2 days

• Re-crisp in air fryer at 175C (350°F) for 3-4 minutes if needed

Nutritional information per serving if serving 3 people:191 calories, 2.7g fat of which saturates 1g, 28.1g carbs, 8.6g protein, 6g of fibre.

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