This is very simple, easy and quick to cook recipe. It takes less than 10 min for whole preparation. These crispy kernels can be served as starter, or snack to munch at tea time.
2 sweet corn cobs
2 tbsp cornflour
1 tbsp rice flour (chawal ka atta)
1 tsp chilli powder
salt to taste
oil for frying
1 tomato
1 onion
1/4 cup chopped coriander (dhania)
2 tsp lemon juice
1 tsp chaat masala
Pressure cook the corn cobs up to 5 long whistles in salted water.
Remove the cobs from water and shred the corn kernels and collect them on a flat plate.
Mix corn flour, rice flour, chilly powder and some salt together and sprinkle this mixture on the shredded corn kernels.
Spray a few drops of water and mix nicely with your hand so that the corn kernels are coated nicely with the powders.
Heat oil in a wok and deep fry the corn kernels on a medium flame until golden in colour.
The corn kernels would become really crisp.
Once fried, drain on an absorbent paper.
Chop the onion and tomato.
In a deep bowl mix the crispy corn, chopped onion, chopped tomato, chaat masala, lemon juice and coriander. Mix well and serve immediately, according to