Jharkhand Bhutta Roasted Maize Monsoon Street Forest Charred

Method

1. 1

   Mix red chilli powder, black salt, roasted cumin powder and regular salt on a small plate.

2. 2

   Roast the maize cobs directly over a gas flame using tongs.

3. 3

   Turn every minute — rotate to roast all sides evenly.

4. 4

   Kernels develop golden and slightly charred patches. Roast for 10 to 12 minutes total.

5. 5

   While still hot cut the lemon and dip the cut face in the spice mixture on the plate.

6. 6

   Rub the lemon all over the hot charred cob — the spices, lemon juice and cob juices combine into a coating.

7. 7

   Serve immediately.