Wednesday, 3 April 2019

Crispy Corn - Restaurant style



Preparation Time 30 minutes

Cooking Time 30 minutes

Ingredients





  • 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.





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DAHI PURI