5 Tips to make Crispy Corn I Crispy Corn Recipe I रेस्टोरेंट जैसे क्रिस्पी कॉर्न I Pankaj Bhadouria

chickpea flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and lower in calories.

rice flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs and adds nuttiness.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley provides a similar flavor profile.

Boil 1 liter of water and add salt.

Cook corn in boiling water for 4-5 minutes.

Chop capsicum, onion, garlic, ginger, and green chillies finely.

Strain the cooked corn into a big bowl and let it cool down for 2-3 minutes.

Add garlic paste to the corn and mix well.

In a cauldron, heat oil for frying.

Add salt to the corn, then add 2 tablespoons of corn flour and 2 tablespoons of flour, mixing well with a spoon.

Sprinkle water on the mixture to help it stick together, then add 1 tablespoon of flour and 2 tablespoons of corn flour again and mix well.

Check if the oil is hot by adding a corn kernel; if it bubbles, it's ready.

Strain the corn mixture to remove excess flour before frying.

Fry the corn in batches, covering the pot 80% to allow steam to escape.

After the first fry, remove the corn when slightly half done and set aside.

Reheat the oil and fry the first batch again until golden and crispy.

Let the fried corn rest for 4-5 minutes before tossing with sauce.

In a hot pan, add 2 tablespoons of oil and then the chopped vegetables and sauté until golden.

Add schezwan sauce and ketchup, then toss in the fried corn quickly without making it soggy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens