This vibrant Punjabi street food stars sweet corn in a spicy-creamy gravy. Fun fact: "Chatpatti" refers to its tangy-spicy profile - a signature of North Indian chaat. The cream balances the heat while kasuri methi adds aroma. Modern versions might use yogurt instead of cream for lightness. Perfect with buttered pav or paratha. The dish evolved from American corn's introduction to India in the 1980s. Street vendors serve it sizzling on cast-iron skillets. A monsoon favorite that warms you up with bold flavors. Kids and adults alike love its playful texture.