Rain tapping on the windows, steam rising from your chai, and the unmistakable smoky scent of roasted bhutta in the air—it’s monsoon nostalgia at its finest. This Roasted Masala Bhutta brings the magic of roadside corn straight to your kitchen, only with an extra punch of spice and tang. Charred corn is slathered in butter, rolled in masalas, and finished with a zing of lime and chutneys. A perfect snack to savour while the skies pour and conversations flow.
Prep time: 15 mins | Cook time: 20 mins | Servings: 2-4
| Ingredients |
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| Method |
- Roast Corn, green chillies, tomato, garlic and onion on a roasting stand on open flame. Grill over the flame until well roasted. Set aside to cool down.
- Remove the kernels of the corn using a knife.
- In a bowl, add grated ginger, green chillies finely chopped and coriander leaves. Finely chop the onion. Peel the garlic and finely grind it.
- Add roasted corn kernels, roasted green chillies, roasted tomato peeled and finely chopped, ginger, garlic, onion, coriander, mustard oil and tandoori masala. Mix well and squeeze fresh lemon juice and mint leaves.
- Give it a good mix and transfer to serving plates.
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