Make this wholesome and yummy bowl at home
The struggle for breakfast is real since the criteria is set: it should be soothing to the stomach, there is minimal use of spices, and it keeps the appetite going till late. While the list of Indian-style breakfasts is endless, it has options that might often not go well with most taste buds and can often prove to be too heavy to binge in the morning as it might make one sleepy.
So, one of the best breakfast items to consume that will keep the stomach light and full for the longest period is Corn Chaat. Yes, a bowl of sweet corn dripping in basic Indian spices from the kitchen shelves. The beautiful part about this breakfast bowl is that with a dash of butter, vegetables, and some basic Indian masalas, Corn Chaat becomes the ultimate morning meal.
But as surprising as it may sound, corn is not a crop native to India. Rather, it was first invented in Mexico and travelled the world later. Originally, corn was first domesticated in Mexico by the native people some 9,000 years ago. It all started with a wild grass called teosinte. As for sweet corn, it is said to be a human invention. According to research, sweet corn is a spontaneous mutation in field corn and is said to have been grown by Native American tribes.
According to history, the first recorded evidence of sweet corn was collected in 1779 from the European settlers. From here, the popularity of sweet corn became a staple food in the southern and central regions of the US.
Here’s the recipe for Corn Chaat.