Preparation time 10-15 minutes
Cooking time 25-30 minutes
Serving 2-4
Ingredients
1 inch Ginger, chopped,
3 fresh Green chilli, chopped,
2 tbsp Coriander leaves, chopped,
2 medium Onion, chopped,
Roasted Corn kernel,
Roasted Green Chillies, chopped,
Roasted Tomato, chopped,
1 tbsp Mustard Oil,
½ tbsp Prepared Tandoori Masala,
Salt to taste,
½ medium Lemon juice,
Few fresh Mint leaves ,
For Roasting
2 whole Corn ,
2 fresh Green Chillies ,
1 medium Tomato ,
For Tandoori Masala
4 tbsp Black peppercorns,
2 tbsp Coriander seeds,
3 tbsp Cumin seeds,
1 tbsp Fennel seeds,
1 Black cardamom,
3 Cloves ,
1-2 Green Cardamom ,
1½ tbsp Degi Red chilli powder ,
1 tbsp Dried Mango powder ,
For Garnish
1 tbsp Hung curd ,
Mint Sprig ,
Pinch Tandoori Masala
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Process
For Tandoori Masala
In a pan add black peppercorns, coriander seeds, cumin seeds, fennel seeds, black cardamom, cloves, green cardamom and dry roast until fragrant.
Remove and let it cool down and grind it into a fine powder.
Now add degi red chilli powder, dried mango powder and mix everything properly. Set aside.
For Roasting
Roast corn, green chillies, tomato on hot coal or on open flames or in the oven until charred properly.
Remove and set aside to cool down.
For Tandoori Bhutta Chaat
In a bowl add chopped ginger, green chillies, coriander leaves, onion, roasted corn kernels, roasted green chillies, roasted tomato, mustard oil, tandoori masala, salt , lemon juice, mint leaves and mix everything together.
Serve in a bowl and garnish with hung curd, mint sprig and pinch of tandoori masala.
(Recipe by Chef Ranveer Brar)
