Crunchy Tangy Masala Corn Recipe

Fried corn kernels seasoned with masala are an Indian street food favorite.This dish's vibrant red and golden color will delight your eyes and taste buds.

– 3 cups vegetable oil – 2 cups frozen corn, thawed – 2 tablespoons cornstarch – 2 tablespoons rice flour – ½ teaspoon chaat masala – ¼ teaspoon garlic powder – ¼ teaspoon Kashmiri chilli powder – ¼ teaspoon cumin – ¼ cup finely diced red onion – 3 tablespoons freshly chopped cilantro – lemon juice to taste

Ingredient

Direction

In a 2-quart saucepan, heat oil on high. Toss corn in cornstarch and rice flour in a large bowl until coated.

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1

Sift the kernels to get rid of extra flour. Drop one kernel into the oil to see if it's hot enough.

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It ought to sizzle instantly. Once the oil reaches a sufficient temperature, turn down to medium.

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Transfer one-third of the corn kernels to a pan and cook until they turn golden and float to the top.

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If necessary, cover the pan with a lid to stop the oil from splattering everywhere.

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Transfer the fried corn to a paper towel-lined shallow dish using a strainer or skimmer.

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Proceed with steps 5 and 6 to cook the remaining corn. Thaw the frozen corn before you sauté it for that crunchy, tangy masala corn.

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After the corn is cooked through, transfer it all to a bowl and mix in the lemon juice, onion, cilantro, and spices, to taste.

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