Tandoori Bhutta by @chieffoodieofficer

≈ 25 min

2 servings

🌽

2 cobs

Corn on the cob

🥣

60 ml

Hung curd

🧂

1.5 g

Salt

⚫

2.3 g

Black pepper

🫙

4 g

Cumin powder

🧂

1 tsp

Piri piri mix

🧄

3.1 g

Garlic powder

🫙

2.3 g

Kashmiri chilly paprika

🌿

8 g

Coriander

🧈

14 g

Butter

🍋

0.5 lemon

Lemon

  1. Rinse
    • corn on the cob

    Remove the husks and silk from 2 corn on the cob, then rinse and pat them dry.

  2. Combine
    • hung curd
    • salt

    Combine 1/4 cup hung curd with salt, 1 tsp black pepper, 1.5 tsp ground cumin, 1 tsp peri peri seasoning, 1 tsp garlic powder, and 1 tsp Kashmiri chili paprika.

  3. Spread
    • corn on the cob
    • hung curd

    Spread the spiced hung curd mixture evenly over both corn on the cob.

  4. Roast
    • corn on the cob

    Roast the coated corn directly over a medium gas flame, turning frequently with tongs.

  5. Cook
    • corn on the cob

    Cook for about 12 to 15 minutes until the kernels are tender and the coating has dark charred spots.

  6. Brush
    • butter
    • peri peri seasoning
    • fresh coriander

    Brush the hot corn with 1 tbsp butter, then sprinkle with the remaining peri peri seasoning and fresh coriander.

  7. Cut
    • lemon

    Cut the lemon into wedges and squeeze lemon juice over the tandoori bhutta before serving.

Tandoori Bhutta by @chieffoodieofficer

≈ 25 min

2 servings

🌽

2 cobs

Corn on the cob

🥣

60 ml

Hung curd

🧂

1.5 g

Salt

⚫

2.3 g

Black pepper

🫙

4 g

Cumin powder

🧂

1 tsp

Piri piri mix

🧄

3.1 g

Garlic powder

🫙

2.3 g

Kashmiri chilly paprika

🌿

8 g

Coriander

🧈

14 g

Butter

🍋

0.5 lemon

Lemon

Preparation Steps

  1. Step 1/7

    Remove the husks and silk from 2 corn on the cob, then rinse and pat them dry.

    🌽corn on the cob
    🔪knife
    🪵cutting board

  2. Step 2/7

    Combine 1/4 cup hung curd with salt, 1 tsp black pepper, 1.5 tsp ground cumin, 1 tsp peri peri seasoning, 1 tsp garlic powder, and 1 tsp Kashmiri chili paprika.

    🥣hung curd
    🧂salt
    ⚫black pepper
    🫙ground cumin
    🧂peri peri seasoning
    🧄garlic powder
    🌶️Kashmiri chili paprika
    🥣mixing bowl
    🥄spoon

  3. Step 3/7

    Spread the spiced hung curd mixture evenly over both corn on the cob.

    🌽corn on the cob
    🥣hung curd
    🖌️basting brush

  4. Step 4/7

    Roast the coated corn directly over a medium gas flame, turning frequently with tongs.

    🌽corn on the cob
    🥢tongs

  5. Step 5/7

    Cook for about 12 to 15 minutes until the kernels are tender and the coating has dark charred spots.

    🌽corn on the cob
    🥢tongs

  6. Step 6/7

    Brush the hot corn with 1 tbsp butter, then sprinkle with the remaining peri peri seasoning and fresh coriander.

    🧈butter
    🧂peri peri seasoning
    🌿fresh coriander
    🖌️basting brush
    🥄spoon

  7. Step 7/7

    Cut the lemon into wedges and squeeze lemon juice over the tandoori bhutta before serving.

    🍋lemon
    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Vegetables, Dairy, Seasonings, Fruits

Ingredients

Corn on the cob, Hung curd, Salt, Black pepper, Cumin powder, Piri piri mix, Garlic powder, Kashmiri chilly paprika, Coriander, Butter, Lemon

Notes

Corn on the cob (bhutta), Salt (as per taste), Cumin powder (jeera powder), Piri piri mix (for garnishing), Coriander (as per taste, for garnishing), Butter (for garnishing), Lemon (for garnishing)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Low calorie

Calories

190 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 32g, Dietary fiber: 4.5g, Total fat: 7g, Sugars: 6g

Nutritional Information

Minerals

Potassium: 330mg, Magnesium: 45mg, Calcium: 65mg, Iron: 1.3mg, Sodium: 220mg

Vitamins

Vitamin C: 14mg, Vitamin A: 90µg, Folate: 45µg, Vitamin B6: 0.2mg

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

mixing bowl, spoon, basting brush, tongs, knife, cutting board

Appliances

Stove

Type

Type

Type Of Dish

Snack, Side Dish, Appetizer

Occasions

Monsoon, Rainy day, Street food, Summer

Origin

Source

Platform

instagram

Original Creator

@chieffoodieofficer

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Juicy, Creamy, Tender, Lightly charred

Flavors

Smoky, Spicy, Tangy, Savory, Buttery, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours,Best eaten freshly roasted), fridge : 2 days (Cool completely before storing,Store in an airtight container,Reheat until hot before eating), freezer : 1 month (Wrap each cob tightly,Store in a freezer-safe container,Quality is best when freshly cooked)