How to make Corn and Sprout Chaat - SK Khazana -

Corn on cob rubbed with a spicy mixture, baked and mixed with sprouts and chaat ingredients

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Corn on the cobs, Mixed sprouts (मिक्स्ड स्प्राऊट्स )

Cuisine : Indian

Course : Snacks and Starters

Corn and Sprout Chaat - SK Khazana

Corn and Sprout Chaat - SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 31-40 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Corn and Sprout Chaat - SK Khazana Recipe

  • Corn on the cobs 2

  • Mixed sprouts blanched 1 cup

  • Oil 4 teaspoons

  • Salt to taste

  • Black peppercorns crushed to taste

  • Green chutney 4 tablespoons

  • Red chilli-garlic paste 4 tablespoons

  • Chaat masala to taste

  • Medium green capsicum chopped 1

  • Medium onion chopped 1

  • Medium tomatoes chopped 2

  • Jalapenos chopped 2

  • Fresh coriander leaves chopped 2 tablespo to garnish

  • Lemon juice 2 tablespoons

  • Sev to garnish


Step 1

Preheat the oven at 180º C.

Step 2

Place the corn cobs on a baking tray, sprinkle oil, salt, crushed black peppercorns, 2 tbsps green chutney, 2 tbsps red chilli-garlic paste and some chaat masala and rub in well.

Step 3

Keep the tray in the preheated oven and bake for 20-25 minutes. Bring the tray out of the oven and let the cobs cool completely. Separate the kernels off the cobs and put into a bowl.

Step 4

Add mixed sprouts, capsicum, onion, tomatoes, jalapeños, chaat masala, coriander leaves, lemon juice, remaining red chilli-garlic paste and remaining green chutney and salt and mix well.

Step 5

Transfer into serving plates, garnish with sev and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.