Chatpata Masala Bhutta (Tangy Masala Corn)

It’s the season of bhutta! And if there’s no chatpata twist, then where’s the fun? 🌽🔥 These spicy masala bhutte are my mummy’s absolute favourite, so I thought — why not try it in my own style? Presenting Chatpate Bhutte – my way

Chatpata Masala Bhutta (Tangy Masala Corn)

Ingredients:

·      2 boiled corn cobs 

·      1 tbsp red chilli sauce

·      1 tbsp tomato ketchup

·      1 tsp red chilli powder (adjust to taste)

·      1/2 tsp chaat masala

·      1 tsp roasted jeera (cumin) powder

·      A pinch of oregano (optional, for extra flavor)

·      Salt – as needed

·      Lemon juice – 1 tsp (for tang)

How to make 

Step 1 - Boil the corn as you normally add salt and turmeric powder.

Step 2 - In a pan, add red chilli sauce, tomato ketchup, red chilli powder, chaat masala, jeera powder, and oregano.

Step 3- Mix everything well and cook on low flame for 1–2 minutes until it becomes a thick masala paste.

Step 4 - Now, add the boiled corn and toss or brush it well so it gets coated with the masala.

Step 5 - Turn off the flame and squeeze fresh lemon juice for that tangy punch.

Enjoy your spicy, tangy, chatpata bhutta—perfect for monsoons or evening snacks!