Add Milk Into Sweet Corns & See The Magic! Masala Corns|Challi Bhutta Ubalne Or Bnane Ka Sahi Tarika

Peel the corn cobs and wash them properly to remove any hair.

In a pressure cooker, add the corn cobs, 1 cup of milk, 3-4 glasses of water, and 1/2 teaspoon of salt.

Cook in the pressure cooker for about 20 minutes until the corn is soft and buttery.

Once cooked, cut each corn cob into three pieces for easy serving.

In a pan, add 2 tablespoons of butter and 3 tablespoons of cooking oil.

Add 1/2 teaspoon of ginger garlic paste and sauté briefly.

Add 1/4 cup of chili garlic sauce and 1/2 teaspoon of vinegar, along with a little water to prevent sticking.

Add the spices: 1/2 teaspoon chicken powder, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon coriander powder, 1/2 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon chaat masala. Mix well.

Add 8-9 small cubes of mozzarella cheese and melt on low heat, pressing gently to help it melt.

Add the juice of 1/2 lemon and mix everything well.

Add the cooked corn cobs to the pan and mix until the corn is well coated with the spice mixture.

Cook for an additional 1-2 minutes on low heat to allow the flavors to meld.

Garnish with fresh chopped coriander before serving.

Equipment Needed

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