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Classic Green Mint Chutney on Cauliflower, Corn and Chickpea Chaat: Incredibly easy and delicious Indian snack food!!

Corn & Cauliflower Chaat

Course Appetiser, Side Dish, Snack
Cuisine Indian
Author TheSpicedLife


  • 1 head cauliflower (if you want both colors, double the recipe and get one cauliflower and one broccoflower)
  • 1 T vegetable oil
  • 2 ears of corn
  • 1/2 small red , finely diced
  • juice of half lime (lemon can sub)
  • 1 15-oz can can chickpeas, rinsed and drained
  • 2-4 t chaat masala, divided
  • 1/2 cup crispy fried onions*
  • 1/2 cup potato sev (crispy fried skinny noodles made of potato)*
  • tamarind chutney, plan on at least 1/2 cup
  • Greek yogurt, plan on at least 1/2 cup
  • Green Mint Chutney, recipe below (plan on at least 1/2 cup)


  1. Preheat the oven at 425 F.
  2. Break the cauliflower into small florets (much smaller than usual, because you want to get a bite of cauliflower and other ingredients in the same bite). Toss it with the oil and 1 teaspoon of the chaat masala in a large bowl. Spread it onto a large, rimmed baking sheet.
  3. Roast until crisp-tender and fragrant, about 10 minutes. Taste when still hot and if it needs more salt, sprinkle with salt. Set aside.
  4. Cut the corn off of the ears. Bring a small pot of salted water to a boil. Add the corn and cook until crisp tender, about 6 minutes.
  5. Drain the corn and then sprinkle with lime juice and 1 teaspoon of the chaat masala. Toss with the red onion while still quite hot to wilt the onion a bit.
  6. Place the corn and cauliflower in a large mixing bowl. Mix in the chickpeas.
  7. When you are ready to serve, toss the cauliflower and corn mixture with the fried onions and sev. Taste for additional chaat masala and salt. Drizzle with the tamarind chutney, yogurt, and green mint chutney. Leave all 3 of these on the side for people to add more, especially as they dig into the bowl.