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Crispy Corn Chaat Recipe

Crispy Corn Chaat Recipe


  • Author: Sanchita Dey
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Diet: Vegetarian

Description

This crispy corn chaat recipe is made by frying corn kernels and then seasoning them with spice powders. Fast food restaurants and restaurants make crispy corn in different ways. Coated with cornflour, crispy corn may have thin to extremely thick coatings.


Ingredients

Scale

Instructions

  1. Heat oil in a pan for deep-frying.
  2. In a large mixing bowl, add frozen or boiled corn, cornstarch, black pepper powder, pink salt according to taste, and red chilly paprika.
  3. Mix everything nicely together.
  4. Add some water and coat everything nicely.
  5. Now add or splatter coated corns to heated oil, deep fry on medium-high flame, and cover with a strainer.
  6. On medium-high flame, fry for 1 to 2 minutes till crisp and golden.
  7. While taking it out, lower the flame and then take it out with a strainer and keep it aside.
  8. Heat a frying pan and add 2 tablespoons of oil on medium-high flame.
  9. Add garlic cloves, chopped, and fry till the raw smell goes away.
  10. Add onion, chopped, and fry for 2 minutes until translucent.
  11. Add green chile, chopped, and fry for 1 minute.
  12. Add pink salt, red chilly paprika, amchur powder, and chopped spring onion.
  13. Saute everything for 1 minute till the onions are translucent. Now turn off the gas and take it out in a bowl.
  14. Now, in a mixing bowl, add the fried corn and the fried onion mixture.
  15. Add some lemon juice, and mix everything nicely together.
  16. Garnish with a chopped spring onion.
  17. Our crispy corn chaat is ready to be served.

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Notes

  • se a steel mesh strainer when frying the corn kernels after coating.
  • After frying, immediately serve the corn chaat. The more it gets delayed, the more the chaat will become soggy.
  • If you have a whole corn cob, you can boil it in seasoned water and then scrape the kernels off to prepare the chaat.
  • For frozen corn kernels, make sure to thaw them before boiling them in water.
  • Infusing boiling water with garlic, ginger, salt, bay leaf, and pepper imparts a rich flavor to the corn kernels, so it’s essential not to omit this step.
  • Avoid overcooking the corn in the water; maintaining a crunch is crucial.
  • For a vegan version of corn chaat, omit the addition of butter to the boiled corn kernels. Instead, use one tablespoon of extra virgin olive oil or coconut oil.
  • If preparing this corn chaat for children, leave out the green chilies.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer, Side Dish, Snack
  • Method: Stove-Top
  • Cuisine: Indian

Nutrition

  • Serving Size: 2 servings
  • Calories: 225 Kcal
  • Sugar: 6g
  • Sodium: 314mg
  • Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 3g

Keywords: Crispy Corn Chaat Recipe, corn chaat, chaat, Indian Corn Chaat, Vegetarian Corn Snack, Sweet Corn Chaat, Healthy Corn Chaat, Quick Corn Chaat