To make Chatpata Bhutta Chilli, start by boiling 2 pieces of corn for about 10 minutes until tender. In a pan, melt 1 tsp of butter and sauté 1 tsp of grated garlic until fragrant. Add the boiled corn to the pan and mix well. Then, sprinkle 1 sachet of Maggie Masala, 1 tsp of pizza herbs, 1 tbsp of ketchup, 1 tsp of soya sauce, and 0.5 tsp of chilli flakes over the corn. Stir everything together until the corn is well coated with the spices. Serve hot for a delicious treat!

Yes, Chatpata Bhutta Chilli is a vegetarian dish as it contains corn, butter, and various spices without any meat or animal products. It's a great option for those following a vegetarian diet!

If you don't have Maggie Masala, you can substitute it with a mix of spices such as 1 tsp of curry powder, 1 tsp of salt, and a pinch of garam masala. This will give your Chatpata Bhutta Chilli a similar flavor profile.

To store leftover Chatpata Bhutta Chilli, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 2-3 days. Reheat in a pan or microwave before serving again.

Chatpata Bhutta Chilli pairs wonderfully with a side of crispy papad or a refreshing cucumber salad. You can also serve it as a snack alongside tea or coffee, especially during the rainy season!