India is famous for serving spicy roasted corn on the cob. This version is a take on the corn on the cob but the spices evoke the similar taste of street side masala corn.
3 cups sweet corn kernels 3 tbsp oil
2 tsp jeera
1 bay leaf
1⁄2 cup onions, chopped
2 tbsp ginger, chopped
2 tbsp, garlic,chopped
1 green chilli, slit
2 tbsp refined flour
1 tsp salt
1⁄2 tsp black pepper powder
1 tsp chaat masala
1⁄2 cup green coriander
For Chilli Butter Popcorns 1 cup popcorn
1 tbsp butter
A pinch of chilli powder
Make a puree of sweet corn and keep aside. In a pan, heat oil, add bay leaf, and jeera. Now add the finely chopped onions, green chilli, ginger, and garlic.
Lower the heat and cook till the onions are transparent. Add the refined flour and saute till blonde in colour. Now add the sweet corn mash and saute for 3 to 5 minutes. Add sufficient water and give it a quick boil and then simmer for 5 to 7 minutes.
Adjust seasoning and finally mix in the chopped coriander and sprinkle chaat masala over it.
Melt butter and pour over the popcorn, sprinkle red chilli powder, and serve along with the soup.