Five must-try Bhutta recipes to enjoy this monsoon

As the clouds pour across the island city a bunch of carts appear at popular spots like Juhu Chowpatty Marine Drive Bandstand and more On taking a closer look decks of plump vibrant yellow edibles come into pictureBhutta or roasted corn on the cob is an essential Indian street food cherished during the monsoon season Up in the northern hill stations it is still roasted over hot coals and rubbed with a mixture of lime chili powder salt and served packing a punch of indulgent flavoursThis crunchy snack is known for its masalacoated exterior and juicy kernels that are soft on the interiors Loved for its simplicity and nostalgic appeal this snack is a crowd favourite during rainy days This monsoon Indian chefs are infusing their creativity into this classic favourite transforming bhutta into a gourmet experienceFive unique bhutta recipes shared by Indian chefsCorn bhutta tacosThis corn recipe by Chef Ruffy Shaikh blends traditional Indian street food with a Mexican twist It features charred corn kernels seasoned to perfection Nestled in warm tortillas and topped with garnishes these tacos promise a delightful culinary adventure thats easy to recreate at homeIngredientsCorn Bhuta 2 ears Small corn tortillas 8 noShredded cabbage 1 CupDiced red onion frac12 cupCrumbled feta cheese frac12 cupSliced avocado 1 noSour cream frac14 cupWedge cut lime 1 noOlive oil 1 tbspSmoked paprika 1 tspChopped cilantroSalt and pepper to tasteMethod1 Roast the corn until blackened and cooked then cut the kernels from the cob2 In a pan heat the olive oil over medium heat Combine the corn kernels smoked paprika salt and pepper Sauteacute for 3 to 4 minutes3 Warm the corn tortillas on a heated skillet or griddle4 Place a layer of shredded cabbage on each tortilla then top with sauteed corn sliced red onion and crumbled cheese4 Top with avocado slices sour cream and lime juice5 Garnish with fresh cilantro and serve immediatelyRecipe by Chef Ruffy Shaikh Sr Sous Chef ITC Grand CentralBhutte ki keesh kebabThese Kebabs are a delightful twist on the traditional Bhuttey Ki Keesh blending the flavours of corn spices and cheese into bitesized treats Chef Amandeep Singhrsquos Bhutta recipe is perfect for monsoon evenings or as a party appetiser These kebabs offer a crunchy exterior with a creamy cheesy centre making them irresistible to snack onIngredientsGrated corn kernels fresh or frozen 2 cupsMashed potatoes 1 cupGrated cheese cheddar or mozzarella frac12 cupFinely chopped onion 1Finely chopped green chillies 2Minced garlic cloves 2Grated ginger 1 tbspTurmeric powder frac12 tspCumin powder 1 tspCoriander powder 1 tspGaram masala frac12 tspBreadcrumbs frac14 cupSalt to tasteOil for fryingMethod1 In a mixing bowl combine the grated corn kernels mashed potatoes grated cheese chopped onion green chillies minced garlic grated ginger turmericpowder cumin powder coriander powder garam masala breadcrumbs and salt Mix well to form a doughlike mixture2 Take small portions of the mixture and shape them into flat round kebabs Ensure they hold their shape well3 Heat oil in a frying pan or grill pan over medium heat4 Place the kebabs on the pan and cook until they turn golden brown and crispy on both sides You can also grill them for a smoky flavour6 Cook in batches if necessary ensuring not to overcrowd the pan7 Once cooked remove the kebabs from the pan and drain the excess oil on a paper towel8 Serve hot with your favourite chutney or dipRecipe by Chef Amandeep Singh Executive Sous Chef The Westin Mumbai Garden CitySmoky BBQ Corn BhuttaIndulge in the rich smoky flavours with this smoky BBQ Corn Bhutta recipe by Chef Amandeep Singh This recipe elevates the beloved street food with a tantalising barbecue twist Charred corn on the cob is generously brushed with a savory BBQ sauce imparting a deliciously robust taste Perfect for grilling outdoors or indoors its a musttry recipeIngredientsFresh corn on the cobButterBBQ sauceSmoked paprikaGrated cheddar cheeseGreen onions finely choppedMethod1 Grill or roast the corn on the cob until its cooked and slightly charred2 Spread butter generously over the hot corn3 Brush with tangy BBQ sauce4 Sprinkle with smoked paprika and grated cheddar cheese5 Garnish with finely chopped green onions before servingRecipe by Chef Amandeep Singh Executive Sous Chef The Westin Mumbai Garden CityCrackling spinach corn with sesame seedsTreat your taste buds to the delightful crunch of Crackling Spinach Corn with Sesame Seeds This unique recipe by Arjun Shahi combines crispy spinach leaves and tender corn kernels coated in a flavourful blend of spices and sesame seeds Perfect as a snack or side dish with a satisfying balance of textures and a burst of savory goodness in every biteIngredientsCorn kernels or corn cobs 3 cups or 3 noCorn flour 6 tbspRice flour 4 to 6 tbspPepper powder frac12 tspSalt as needed or frac14 to frac12 tspWater for parboiling corn 4 cupsSpice powders for crispy cornIcing sugar and white sesame seeds frac34 tspChaat masala use to suit your taste frac34 to 1 tspOther IngredientsOnions finely chopped 2 to 3 tbspRed Yellow Green Capsicum Chopped Spring Onion Fry Spinach 2 tbspLemon juice use only if needed 1 tbspMethod1 Break the cob to 2 Begin to pick the kernels from the cob Do not chop them or remove them with a knife sometimes the cut kernels burst in oil2 Once you finish picking all the kernels separate those that are out of shape Use them up in your veggie stir fry3 Next add some salt to a pot of water and heat up the water This section is optional You can skip it if the corn is not hard4 Add the corn and boil just for 2 to 3 mins depending on the corn Drain them in a colander5 Add the moist corn to a mixing bowl Sprinkle some salt and pepper They must taste slightly salty6 Start by sprinkling 3 tbsp of corn flour and 3 tbsp of rice flour Toss them well If needed sprinkle 1 to 2 tbsp water7 Repeat sprinkling flour8 Heat oil in a deep pan for frying When the oil turns hot drop 2 kernels to check if the oil is hot enough Drop the kernelswith the help of a large spoon9 Quickly cover the pan10 Remove them to a colander when they turn crisp A kitchen tissue makes them soft11 Transfer them to a large bowl when finished frying them Sprinkle black pepper salt white paper aromatic seasoning powder and a little bit of Icing sugar Toss them well12 Chop onions Red Yellow Green Capsicum Chopped Spring Onion Deep Fried Spinach and lemon juice Add them onlywhen you are ready to eat Check the taste and then add a few drops of lemon juice if needed Chaat masala also tastes slightly tangy so use it with caution13 Transfer crispy corn to a serving bowl and top with spring onion fried spinach and Sesame seedsRecipe by Chef Arjun Shahi Executive Chef Kaner Bagh A Heritage Boutique HotelCorn esquitesCorn esquites is a popular Mexican street food dish made from cooked corn kernels that are typically seasoned with a variety of ingredients such as lime juice chili powder mayonnaise cotija cheese and cilantro Its often served as a snack or appetizer and is known for its deliciously tangy and spicy flavors This unique corn recipe offers perfectly roasted corn kernels bursting with flavor and warmth just what you need to brighten up a rainy dayIngredientsolive oilndash15gFinely chopped onion 10 gmFinely chopped garlic 5 gmCharred corn kernels 100 gmJalapeno mayo 65 gmChopped pickledJalapeno 5 gmsalt to tasteParmesan 25 gm chives optionalFor the jalapeno mayoMayonnaise 50 gmPickled jalapeno 15 gmBlend the mayonnaise and jalapeno in mixerFor the charred cornRoast a whole corn on an open charcoal fire till charredRemove the charred corn kernels with a knifeMethod1 Heat olive oil in a pan add the finely chopped onions and garlic and saute2 Add the Charred corn kernels and toss3 Pour in the Jalapeno Mayo and toss till the corn is nicely coated4 Add the grated parmesan and chopped jalapenos5 Finish it with chopped chives6 Serve garnished with parmesan and chivesRecipe by Chef Suheb one8 Commune