Mumbai x France
Bhutta velouté with chilli lime butter
Everything you love about a monsoon bhutta cart, minus the corn stuck in your teeth.
40 minTime
7 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original269kcalsame
7 gproteinsame
5 gfibresame
40minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Set aside 80 g of the kernels. Char them in a dry pan on high heat for 4 minutes, shaking now and then.
- 2Melt 30 g butter in a pot on medium heat. Add the onion and garlic and soften for 6 minutes without browning.
- 3Stir in the maida for 1 minute, then whisk in the hot stock and milk. Add the remaining corn and simmer gently for 15 minutes.
- 4Blend until completely smooth, then pass through a sieve. Return to the pan and season with salt, white pepper and a squeeze of lemon.
- 5Mash the remaining 20 g soft butter with the chilli powder, lemon zest, chaat masala and a pinch of salt.
Serve it like this
Ladle into a wide white bowl, place a coin of chilli lime butter in the centre, scatter the charred kernels around it and finish with two coriander leaves.