- Corn cob as required
- Corn Kernels as required
- Salt 1 packet
- Chickpea (white) as required (soaked overnight)
- Chaat masala to taste
- Lemon as required
For Corn Kernels:
Pull husks away from corn cob. Remove corn silk.
Peel corns kernels from the corn cob, set aside
Corn Kernels must be dry
Take a large wok, add one packet of salt, heat at high flame for 10 mins
The salt color will change from white to grayish white, add kernels and cook until corns/kernel starts to brown, stir occasionally.
Strain corn kernels through strainer, rub with clean cloth to remove extra salt
Sprinkle chaat masala and squeeze lemon juice, mix well and serve
For corn cob:
Add corn cob on salt and roast or cook until corn cob starts to brown, turn corn occasionally
Tab to remove extra salt
Rub lemon with chaat masala and serve
Soak chickpeas overnight, drain and dry with clean towel.
Add chickpeas on heated salt and roast until chickpeas change color, stir occasionally
Strain chickpeas through strainer, rub with clean cloth to remove extra salt
Season with chaat masala
Serve and enjoy.
It is very important that the corn kernels are plucked by hand as shown in the video and the exterior of the corn kernels is completely dry. Any extra moisture on corn and chickpeas will make them too salty. Also make sure your salt is very hot when you put in the kernels.
- Makai hasb e zarooart
- Makai ke dane hasb e zarooart
- Namak 1 packet
- Safed channay hasb e zarooart (soaked overnight)
- Chaat masala hasb e zarooart
- Lemon 1
For Makai ky Daane:
Makai ko cheel kar saaf kar lein
Makai mein sa Makai ka dane alag ker lein aur side per rakh dein
Makai ka dane ko khusk huna zarori hai
Karhai mein namak ka packet dal ker 10 mins kliya tez annch per garam ker lein
Namak ka color tabdeel ho jaye tou Makai ka dane shamil ker lein aur paka lein yahan tak k Makai ka color sunhairi/brown ho jaye, chamcha chalatay rahein
Makai k dane chaan lein aur saaf kapray ki madad sa ezafee namak saaf ker lein
Ab is mein hasb e zaroorat chaat masala aur leemun dal ker ache tarhan mix ker lein aur serve karein
For Makai (Buta):
Makai ko namak mein dal ker bhoon lein aur musalsal turn kertay jayein
Makai ko tab ker lein ta k extra namak alag ho jaye
Leemun aur chaat masala laga ker serve karein
Chana ko raat bhar bhego ke rakhen, chaan ker saaf kapary ki madad sa sukha lein
Chane ko namak mein dal ker bhoon lein , chamcha chalatay rahein
Ab Chane ko chaan lein strainer ki madad sa aur kapray sa ezafee namak saf ker lein
Chaat masala hasb e zaroorat dal ker serve karein.
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