A famous street food in Paksitan, very common in Karachi. Very few people know about this method of making corn around the world. This recipe could be a good addition to the list.
Pull husks away from corn cob. Remove corn silk.
Peel corns kernels from the corn cob, set aside
Corn Kernels must be dry
Take a large wok, add one packet of salt, heat at high flame for 10 mins
The salt color will change from white to grayish white, add kernels and cook until corns/kernel starts to brown, stir occasionally.
Strain corn kernels through strainer, rub with clean cloth to remove extra salt
Sprinkle chaat masala and squeeze lemon juice, mix well and serve
Add corn cob on salt and roast or cook until corn cob starts to brown, turn corn occasionally
Tab to remove extra salt
Rub lemon with chaat masala and serve
Soak chickpeas overnight, drain and dry with clean towel.
Add chickpeas on heated salt and roast until chickpeas change color, stir occasionally
Strain chickpeas through strainer, rub with clean cloth to remove extra salt
Season with chaat masala
Serve and enjoy.
It is very important that the corn kernels are plucked by hand as shown in the video and the exterior of the corn kernels is completely dry. Any extra moisture on corn and chickpeas will make them too salty. Also make sure your salt is very hot when you put in the kernels.
