Spicy & Tangy Chatpata Bhutta (Indian Street Corn)
25 minutes
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About Spicy & Tangy Chatpata Bhutta (Indian Street Corn)
Craving a taste of India? This easy Chatpata Bhutta recipe delivers a symphony of sweet, spicy, and tangy flavors that will tantalize your taste buds. Imagine sinking your teeth into juicy corn on the cob, bursting with aromatic spices and a refreshing zest.Fresh corn is boiled to perfection, then sautéed with a vibrant blend of spices, tangy tomato paste, and a touch of ginger. A squeeze of lemon juice adds the perfect finishing touch, creating an explosion of flavor in every bite.Quick, healthy, and bursting with authentic Indian street food flair, this Chatpata Bhutta is the perfect snack or side dish for any occasion.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Corn
- 2 ears Corn fresh
Spice Paste
- 1 tsp Ginger finely chopped
- 2 Tbsp Tomato Paste
- 1 tsp Cumin ground
- 1-2 Chilies finely chopped, green
Other Ingredients
- 1 Tbsp Mustard Oil
- 1 tsp Cumin Seeds
- 1 Chili broken into pieces (optional), dried, red
- 2-3 tsp Lemon Juice freshly squeezed
- 1-2 tsp Salt or to taste
Instructions
- Boil the corn until tender, about 8-10 minutes. Set aside to cool slightly.
- In a large skillet or pan, heat the mustard oil over medium heat. Add the cumin seeds and dried red chili (if using). Sauté until the cumin seeds are fragrant and begin to splutter. This blooming process releases the aromatics of the spices.
- Add the chopped ginger, tomato paste, and ground cumin to the pan. Sauté for about 30 seconds until fragrant, stirring constantly to prevent burning.
- Add the boiled corn and chopped green chilies to the pan. Sauté for 2-3 minutes, allowing the corn to char slightly and absorb the flavors of the spices.
- Remove the pan from the heat and squeeze fresh lemon juice over the corn. Season with salt to taste. Toss gently to combine.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spice level to your preference by adding more or less chili powder or using a different type of chili altogether.
- If you don't have fresh cilantro on hand, you can substitute with parsley or omit it altogether.
Storage Instructions
- Store leftover chicken chili in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the chili for up to 3 months. Thaw overnight in the refrigerator before reheating.
Recipe Video
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Recipe Nutrition
Calories: 100kcalCarbohydrates: 8gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 1370mgPotassium: 282mgFiber: 2gSugar: 4gVitamin A: 487IUVitamin C: 41mgCalcium: 29mgIron: 2mg
Geeta Biswas
Articles: 919
4 Comments
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Absolutely delicious! Can’t wait to try it.
This looks so good! Appreciate the share.
I’m thrilled to try this recipe!
What a delightful recipe! Thanks for sharing.