Tandoori Corn
Prep Time
10 mins
Cook Time
10 mins
Tandoori Corn is an innovative and exciting recipe that brings a fresh twist to the classic Corn Cob. Corn cob is also known as Makka Bhutta, Makka Jonna Pothulu, or Kankulu, depending on the region. In just a few easy steps, you now have a delicious and flavorful Tandoori Corn snack that is sure to impress. Enjoy this tasty and yummy treat as a snack or as a side dish to your favorite meal.
Course:
Snack, snacks
Cuisine:
Indian
Keyword:
Tandoori Corn
Servings: 4 people
Ingredients
- 2 Corn Cobs
- Water (as needed)
- 1 teaspoon Chili Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Cumin Powder
- 1/2 teaspoon Ginger Garlic Paste
- Food Color or Beetroot Powder (if available) (optional)
- 1 tablespoon Mustard Oil
- 1/2 teaspoon Lime Juice
- Chaat Masala
Instructions
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To prepare this dish, begin by taking two Corn Cobs and carefully peeling off the outer layers.
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Then, boil some Water in a pan until the Corn Cobs are completely immersed in the water.
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Once the water is boiling, add the Corn Cobs and let them boil for approximately 5 minutes.
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Once the Corn Cobs are cooked, remove them from the water and set them aside to cool. While the Corn Cobs are cooling, prepare the masala.
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In a mixing bowl, add 3 tablespoons of thick Curd, along with a teaspoon of Chili Powder and half a teaspoon of Salt (or more, to taste).
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Additionally, add half a teaspoon of Cumin Powder and Ginger Garlic Paste each.
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If desired, add some homemade Beetroot Powder to add a pop of color.
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Mix the ingredients together until well combined.
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Next, add a tablespoon of Mustard Oil and half a teaspoon of Lime Juice to the mixture, and mix thoroughly.
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Once the masala is ready, coat the Corn Cobs with the mixture, making sure to cover them evenly.
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Roast the Corn Cobs on a direct flame on low heat, turning them frequently to ensure they are cooked on all sides.
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Brush some Butter onto the Corn Cobs for a delicious smoky flavor, and sprinkle some Chaat Masala on top for an added burst of flavor.
