Crispy Corn
| Submitted by: Rohit Tananki, Data Science MS, Class of ’23 |
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Crispy Corn has always been a cherished snack in my family, especially during the monsoon season. Huddled together on the porch, watching the rain, we’d share stories and laughter over bowls of this spicy, crunchy delight. This recipe is more than just a snack; it’s a vessel of warmth and togetherness, bringing back fond memories of shared moments and simple joys.
| Servings: 1-2 | Cultural Connection: India |
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Ingredients
| 1 cup corn kernels | 2 ½ tbsp rice flour | 2 tbsp corn flour |
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| ⅓ tsp pepper powder | 3 tbsp onion | 2 tbsp garlic, roughly chopped |
| 2 green chilis, finely chopped | Some cilantro | 1 dry red chili |
| ½ tbsp chaat masala | Salt, to taste |
Instructions
- Drain the water from the tinned corn.
- Take a bowl and add corn kernels, salt, and pepper powder in, then mix.
- Sprinkle rice flour and corn flour over it and mix. If the flour is not sticking on the corn, then just sprinkle on a few drops of water.
- Rest it for a minute.
- Heat enough oil to deep fry in a deep and wide pan.
- Add a handful of corn in the hot oil.
- Stir once and fry and once it starts crackling, then cover the pan partially with a pan as the corn may splutter and hit your face or body.
- When the corn becomes crisp, it starts floating on the pan.
- When done remove from the pan.
- Drain on a paper napkin to remove and absorb the extra oil.
- Repeat the process with the remaining corn.
- To Temper- Heat a tsp of oil in a pan.
- Add chopped garlic, green chilies, dry red chili, and onions, and fry for a few seconds.
- Add fresh cilantro, pinch of pepper powder, chaat masala and mix.
- Now add fried corn and mix thoroughly.
- Serve immediately and enjoy.
