Something popular as a Delhi street food – not had it anywhere else. Its quick, easy, moorish and made without using oil.
Cook Corn on the cob – by boiling in water, seasoned with turmeric and salt.
Once it is boiled (sinks to the bottom), remove from the water and add some masala seasoning made of kala namak (black salt); black pepper; red chilli powder if want it spicy; coriander powder and chaat masala using a halved lemon to rub it on the corn.
Put the corn on a plate and drizzle some tamarind chutney and mint chutney on top, as well as a little squeeze of lemon. Dip the corn on the cob on this sauce as you enjoy it.