Indian Evening Tea and Snacks

Nutrition values are AI-estimated based on ingredients.

• Fresh sweet corn
• Ginger slices
• Garlic cloves
• Bay leaf
• Black peppercorns
• A pinch of salt
• A spoonful of butter
• Approximately 1/4 cup finely diced red onion
• Approximately 1/4 cup finely diced tomato
• Approximately 1/4 cup chopped green spring onion
• Chopped green chili
• Chaat masala
• Cumin powder
• Black pepper powder
• Salt to taste
• Red chili powder
• Fresh lemon juice
• Fresh cilantro leaves for garnish

1. 1Shuck fresh corn cobs and remove the kernels.
2. 2Place a pot of water on an induction cooktop and bring it to a boil.
3. 3Add ginger slices, garlic cloves, a bay leaf, black peppercorns, and a pinch of salt to the boiling water.
4. 4Add the corn kernels to the seasoned water and boil for less than 5 minutes until tender.
5. 5Drain the boiled corn kernels thoroughly using a metal colander.
6. 6While the corn is still hot, add a spoonful of butter to the drained corn and stir until melted and well combined.
7. 7Transfer the buttered corn kernels into a mixing bowl.
8. 8Add finely diced red onion, finely diced tomato, chopped green spring onion, and chopped green chili to the corn.
9. 9Add chaat masala, cumin powder, black pepper powder, salt, and red chili powder to the corn and vegetable mixture.
10. 10Mix all the ingredients thoroughly together using two metal spoons until everything is evenly combined.
11. 11Scoop the vibrant chaat into a clear glass mug for serving.
12. 12Just before consumption, squeeze fresh lemon juice over the chaat using a metal lemon press.
13. 13Garnish the final dish with fresh cilantro.

These instructions are our analysis of the original video. Watch on YouTube →