Wednesday, 3 April 2019

Crispy Corn - Restaurant style

Preparation Time 30 minutes

Cooking Time 30 minutes


  • American sweet corn 2 cups
  • Corn flour                      1 cup
  • Rice flour                       1 cup
  • Pepper powder             1 tablespoon
  • Chilli powder                 1 tablespoon
  • Groundnut oil                4 cups
  • Salt to taste

  • Julienned capsicum     2
  • Finely chopped coriander 1 cup
  • Curry leaves                   1 cup
  • Chilli paste                     1 tablespoon
  • Tomato sauce               1 tablespoon
  • Finely chopped Garlic  1 tablespoon
  • Finely chopped ginger 1 tablespoon
  • Butter                              1 tablespoon

Procedure :

  • In boiling water cook sweet corn for 8 to 10 minutes. Drain them and set aside.
  • In a thick bottomed kadai heat a tablespoon of groundnut oil. 
  • Fry the julienned capsicum and curry leaves for 2-3 minutes.
  • Drain them and set aside.
  • Sprinkle corn flour and rice flour on the cooked corn and mix lightly.
  • Now add pepper powder, red chilli powder and salt and mix well.
  • The flour and the masala should properly coat the corn. 
  • In a thick bottomed kadai heat groundnut oil.
  • Put the coated corn in a ladle, put inside the oil and deep fry till golden brown.
  • Initially fry over lower heat as the corns will splutter. Once they are lightly fried, increase the heat.
  • Drain them and put on a paper towel. Like this fry all the corns.
  • In a thick bottomed kadai heat butter.
  • When it melts add finely chopped garlic, ginger and chillie paste and chopped coriander and saute for a minute.
  • Next add the tomoto sauce and the fried capsicum and curry leaves and mix well.
  • Add salt and pepper powder and saute for a minute.
  • Finally add the fried corns and mix well.
  • Serve hot with tomoto sauce.

The crispy corns can also be relished without adding any veggies or sauce. They taste super yummy with their crunchiness.

Please check our other yummy snacks and chats recipes here :


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