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Colorful corn chaat cups arranged on a plate with pomegranate and sev.

Corn Chaat Cups

Corn chaat cups are colorful, tangy, and perfectly bite-sized, bringing together sweet corn, chutneys, and spices in crisp phyllo shells. Topped with sev and pomegranate for crunch and freshness, they make a vibrant Indian street food–inspired appetizer that’s as festive as it is easy to serve.
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Prep Time: 20 minutes
Total Time: 20 minutes
Course: Appetizer, Snack
Cuisine: Indian
Servings: 12
Author: Shilpa

Equipment

Ingredients

For the corn chaat

For assembly

  • 12 mini phyllo cups or tart shells
  • ¼ cup sev thin chickpea flour noodles
  • Lemon wedges for serving

Instructions

  • In a mixing bowl, combine boiled corn, tomato, onion, pomegranate seeds, cilantro, mint chutney, tamarind chutney, red chili powder, cumin powder, chaat masala, and salt. Toss gently until evenly coated.
  • Just before serving, spoon the corn chaat mixture into the phyllo cups, filling each generously. Top with sev and garnish with extra cilantro.
  • Serve immediately with lemon wedges on the side.

Notes

  • Assemble just before serving to keep the phyllo cups crisp.
  • For parties, serve the chaat mixture and cups separately so guests can build their own.
  • You can adjust spice levels by reducing chili powder or adding more chutneys.

Nutrition

Calories: 62kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Sodium: 138mg | Potassium: 187mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1646IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg
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