Makai & Thelay Wala Bhutta

• For the Makai please use a whole Corn on the Cob. Do not use the frozen ones.
• Remove the Kernels from the Cob, best to use your hands. Also remove all the husk
• Now dry the Corns using a Kitchen Towel
• Best to keep it out in the sun for a couple of hours to dry it, especially if you are abroad and have the soft sweet corn

Tip: The corn kernels must be completely dry. If it is even slightly wet it will turn out very salty

• Now heat a large pan and pour the Salt in it
• Now let the salt cook on high flame until it changes to a grayish colour
• Add the dry Corn Kernels and cook for about 5 minutes or until the colour changes to brown on high flame

Tip: Please keep stirring continuously

• Now sieve the Makai or Corn Kernels untill all the salt and the husk etc. is removed

Tip: Sieve it 2 to 3 times

• Even after you sieve it take a Kitchen towel and dab the Makai just to remove any excess salt
• You may eat it plain or put some Masala and lemon juice
• You can also cook your whole corn in the same salt
• Just need to remove the husk from the corn and make sure it is completely dry
• Remove the salt thoroughly from the Corn once cooked

Masala

• Just mix the Chaat Masala and the Red Chilli Powder together
• Dab the lemon in the Masala and rub it on the corn