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When the scent of rainy sand and the aroma of fresh roasted corn gets together, it converts any ordinary day into a nostalgic affair. Whenever it’s raining, street food becomes a favorite place for most of us. For some of us eaters, the rain could even lead us to a place where we can enjoy delicious pakoras and roasted bhutta.
Since most of us are staying at home this time, we don’t want to miss out on special street-style bhutta. Here's a recipe that can give you the same sensation as standing outside in the pouring rain, eating and enjoying hot kennels of roasted-spicy bhutta.
Ingredients
For spices
½ tsp roasted jeera powder
½ tsp red chilli powder
1 tsp chaat masala
1 tsp smoked paprika
½ tsp rock salt
Tip: You can also store this spice mixture for later use in an airtight container.
For resting corn
4 fresh corns
2 tablespoon spices
1 lemon wedges
Method
- Combine all the spices in a bowl.
- Remove the husk from the corn. Place the corn on an open flame and bake them on the stove. Keep turning until all sides are on the stove and cook evenly.
- Put a lemon wedge in the spice mixture and rub the roasted corn with it. Continue to squeeze the lemon gently as you rub it onto the grain. Pour lemon juice and spice mixture over the corn. Keep seasoning the corn until all sides are covered with the spice mixture.
You can also roast the bhutta on an outdoor grill or tandoor after heating them properly. Wrap the peeled corn in aluminum foil or place them directly on the flame. Roast them by twisting the sides to cook them evenly.
