Corn Cobs are very famous street food in Pakistan, Bhuta or Chali are the two names mostly used in Pakistan for Corns.
In Karachi you will find corn cobs roasted on burning coal. Direct roasting changes the color of corn. Another method is roasting corns in hot sand. I like Sand cooked corns most 🙂
Here in Punjab I tasted another type of Challi, which they boil in saltish water and give you with a special Masala.
I asked the person about the technique of making these Challis and masala thou he was a bit reluctant but atleast his few tips were useful for me and I tried it at home.
These days Corns are in season and my neighbors gifted me organic grown Corns few days ago and I tried these Masala Corns.
Will post another method of making corn cob at home next time, but today enjoy this recipe.
|Tamarind pulp||1/2 cup|
|Black salt||1/2 tsp|
|Chat masala||1/2 tsp|
- Boil Corns with skin till soft and tender.
- Now remove skin.
- Apply Corn Masala and serve hot.
- For Masala Mix Tamarind/ Imli Pulp, Chat masala, salt, Black salt and a little amount of water. Mix well and serve with Corns.
- You can sprinkle lemon juice on corns also.