Crispy Corn
We Indians love to munch something spicy and tangy with our evening tea, don’t we? Be it an evening snack or a starter before a party meal or a family lunch/dinner, these restaurant style crispy corn chat is sure to entice you all. Barbecue Nation has surely succeeded in making starters like these and the Cajun spiced potatoes very famous amongst us. Right from kids to elders, all seem to enjoy these thoroughly. The crispy corn spiced with fresh onion, green chilies, chat masala, pepper etc is
surely going to tantalize your taste buds.
Generally the corn is coated with some flour and spices and then deep fried in oil for a perfect crunch. I have however tried to make these a bit healthier by simply stir frying them in a spoon of oil. Ofcourse these can’t be termed as crunchy and crispy as the deep fried version, but it surely tastes almost similar. You are however free to follow the same recipe and deep fry them in hot oil. Just be careful of these corns popping up or bursting while frying. Cover the pan of oil leaving a small gap while frying.
These are perfect for a rainy day or a cold winter evening when these fresh corns are available in plenty.
Ingredients:
- Corn 1 whole
- Salt to taste
- Turmeric powder a pinch
- Red chili powder a pinch
- Chat masala 1 tsp
- Pepper powder a generous pinch
- Onion 1 small
- Green chilies 1-2
- Coriander leaves 2 sprigs
- Spring onion greens 2-3 sprigs
- Refined oil 1 tbsp
- Corn flour 1 tsp
- Rice flour 1 tsp
- Lime juice 1 tsp
Method:
- Remove the peel of the fresh corn and steam it for 10-15 minutes in a steamer.
- Slowly separate the kernels using a spoon or knife. Take care not to break the corns.
- Dust the corn with salt, cornflour, rice flour, turmeric powder and red chili powder.
- Sprinkle a teaspoon of water and mix everything till the corn is fully coated with this masala.
- Finely chop the onion, green chilies, coriander leaves and spring onion greens.
- Heat oil in a heavy pan or kadhai and stir fry the masala coated corn till it is crispy. Be careful, some of these kernels pop up while cooking.
- Remove from flame and add the chopped vegetables.
- Sprinkle chat masala, pepper powder and lime juice and serve it hot.
- Enjoy these as a starter or something to munch with your evening tea.
Notes:
- Generally these masala coated corns are deep fried in oil for a more crispier texture. But I prefer to stir fry it. Incase you are frying it, please be very careful. Slightly cover the pan leaving a small opening while frying.
- Also ensure that you rub the corn very well with the flour and spices so that it doesn’t pop much.
- I prefer buying whole corn instead of ready made corn kernels. Once you get the hang of separating the kernels from the boiled corn, it’s an easy job. Moreover the fresh ones taste much better than the ready made pack of corns.
