Crispy corn is a crunchy crackle doused in a thick glaze of aromatic spices with a zing. Rustle up the Indian masalas in a pan and toss over the fried sweet corn kernels to savor the sensation of these tasty tit bits.
To make crispy corn recipe, place a saucepan in the stove and switch it on. Pour in two to three cups of water and add the sweet corn kernels to it with the required salt and keep it in medium flame.
Let it boil for five minutes approximately. Now the corn is partially cooked.
Take it out from the stove and strain the excess water using a metal sieve.
Let it cool for a while and transfer it to a large bowl.
Add the measured quantity of corn flour into the bowl and stir in.
Tip in a few more pinches of salt with a nice stir and keep it aside.
Heat the pan again and pour in some cooking oil in it and keep it in high flame.
When it is heated, just tip in a handful of flour coated corn kernels into the oil.
Let it fry for a minute or two until it turns crispy. Flip the kernels to fry evenly.
After a while, when it turns golden brown take it out from the oil and place it on a plate over a paper towel.
Similarly, fry the remaining sweet corn kernels.
Take a bowl and tip in the measured quantities of red chili powder, chaat masala, cumin powder and the lemon juice in it.
Finally, blend in a quarter tea spoon of amchur powder and garam masala each. Add the fried sweet corn to it and stir well.
Garnish it with some fresh;y chopped coriander leaves and now the crispy corn chaat is ready.
Serve it hot for a snack on a rainy evening accompanied with a cup of steaming hot masala chai.
Serving Size 1 cup
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.