Salt Roasted Corn (Makai) & Chickpeas (Chanay)

A famous street food in Paksitan, very common in Karachi. Very few people know about this method of making corn around the world. This recipe could be a good addition to the list.

Sponsored by
Select Language


  •  Corn cob as required
  •  Corn Kernels as required
  •  Salt 1 packet
  •  Chickpea (white) as required (soaked overnight)
  •  Chaat masala to taste
  •  Lemon as required


For Corn Kernels:

Pull husks away from corn cob. Remove corn silk.

Peel corns kernels from the corn cob, set aside

Corn Kernels must be dry

Take a large wok, add one packet of salt, heat at high flame for 10 mins

The salt color will change from white to grayish white, add kernels and cook until corns/kernel starts to brown, stir occasionally.

Strain corn kernels through strainer, rub with clean cloth to remove extra salt

Sprinkle chaat masala and squeeze lemon juice, mix well and serve

For corn cob:

Add corn cob on salt and roast or cook until corn cob starts to brown, turn corn occasionally

Tab to remove extra salt

Rub lemon with chaat masala and serve

For chickpeas:

Soak chickpeas overnight, drain and dry with clean towel.

Add chickpeas on heated salt and roast until chickpeas change color, stir occasionally

Strain chickpeas through strainer, rub with clean cloth to remove extra salt

Season with chaat masala

Serve and enjoy.


It is very important that the corn kernels are plucked by hand as shown in the video and the exterior of the corn kernels is completely dry. Any extra moisture on corn and chickpeas will make them too salty. Also make sure your salt is very hot when you put in the kernels.

You May Also Like