Tandoori Bhutta Chaat

Ingredients

• 1" ginger, chopped

• 3 fresh green chilli, chopped

• 2 tbsp coriander leaves, chopped

• 2 medium onions, chopped

• roasted corn kernel

• roasted green chillies, chopped

• roasted tomato, chopped

• 1 tbsp mustard oil

• 1/2 tbsp prepared tandoori masala

• salt to taste

• juice of 1/2 a medium-size lemon

• few fresh mint leaves

For roasting

• 2 whole corns

• 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

• 1.5 tbsp degi red chilli powder

• 1 tbsp dried mango powder

For garnish

• 1 tbsp hung yogurt

• mint sprig

• a pinch of tandoori masala

Method

For tandoori masala

In a pan, add black peppercorns, coriander seeds, cumin seeds, fennel seeds, black cardamom, cloves, green cardamom, 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 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 yogurt, mint sprig and pinch of tandoori masala.