Bhutta / Corn is available in abundance during monsoon
season. Bhutta is eaten either grilled or boiled but like most delicious Indian
foods it is slathered in a bunch of spices to help lift up the flavour profile
to the quintessential Indian best. The smell of the smoke from the grill and
the popping of corn on it slowly roasting, the aroma of all the spices in the
air are all that would draw anyone to try this grilled corn full of flavours
and spice. It was always a treat and I wanted to recreate it. I used simple
combination of spices to make this masala bhutta.
Street style charred corn is rubbed with Indian spices and a dash of lemon to make it an irresistible treat. In India, it is very popular street food where the vendor comes with his cart that’s loaded solely with corn. He grills the corn on a small stove fuelled by charcoal, until it’s nicely charred. He uses a freshly cut lemon to spread a special spicy and tangy masala evenly all over the grilled corn. Indian spices definitely bring big flavour to the grilled corn on the cob game. Garnish the corn cob with coriander and serve immediately. But be careful when handling the hot corn.
INGREDIENTS:
4-5 Bhutte/ Corn Cob
1 teaspoon Chilli Powder
2 teaspoon Chaat Masala
¼ teaspoon Chilli Flakes
1 Lime, cut in to wedges
Salt as needed
METHOD:
STEP 1 – Remove the husk from the cob.
STEP 2 – Grill them on the gas flame directly.
Keep turning after every 30-40 seconds so that it is cooked evenly from all sides.
STEP 3 – By the time, in a mixing bowl, add all ingredients
except lemon wedge and mix well.
STEP 4 – After roasting the corn cob, keep them on a plate.
STEP 5 - Once it is done, take a lemon wedge, dip in the
spice mix and rub on the corn cob.
STEP 6 – Coat them with spice mix from all sides. If you need, sprinkle some more lemon juice and serve hot.
Enjoy the tangy and spicy bhutta with a cup of tea on a rainy day.
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