Food Stories is a column in which Best of Vegan community members share recipes from their cultures and personal stories connected to those dishes. Today, Priya Narayanan of @spices.and.spoons shares five of her vegan Diwali recipes, including these Vegan Corn and Peanut “Chaat” Cups.
This recipe was featured in this week’s Culture Tuesday column. Click here to see the full article.
Chaat are savory appetizers seasoned with chaat masala – a blend of amchoor (mango powder), asafoetida, black pepper, chili powder, coriander, cumin, ginger, kala namak (black salt). They can be fried or made into a simple salad. This recipe is for a salad version but served in edible cups.
Text, recipe & photography by Priya Narayanan (@spices.and.spoons).
Ingredients
- 2 cups frozen corn
- ½ cup purple onion - diced
- ½ cup tomatoes - diced
- 1 cup roasted unsalted peanuts
- 2 tbsp of mint-cilantro chutney
- ¼ tbsp chaat masala
- 3-4 green chillies - finely chopped
- salt - to taste
- multigrain or wholewheat tortilla cups
Instructions
- Sauté the corn for about 7-8 minutes or until slightly charred and set aside to cool.
- In a bowl combine the sautéed corn, diced onions, diced tomatoes, and green chillies.
- Mix in the mint chutney, salt, and chaat masala.
- Mix in the toasted peanuts right before serving to ensure they remain crunchy.
- Scoop a teaspoon of this mixture into tortilla shells/cups.
- Garnish with finely chopped cilantro and bhujia (chickpea crisps)
- Serve.
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