Ingredients
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TABLE 1 (for boiling)
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2 cups Corn kernels
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3 cups Water
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¼ tsp Salt
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TABLE 2 (for deep fry)
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¼ cup Corn flour
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¼ cup Rice flour
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2 tbsp All purpose flour/Maida
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½ tsp Black pepper powder
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¼ tsp Salt
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TABLE 3 (for masala mixture)
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¼ tsp Red chili powder
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¼ tsp Kashmiri red chili powder
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½ tsp Cumin powder
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½ tsp Dry mango powder/amchur powder
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¼ cup, finely chopped Onions
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2 tbsp, finely chopped Green bell pepper
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2 tbsp, finely chopped Coriander leaves
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1 tbsp Lemon juice
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¼ tsp Salt
Directions
Steps
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1
Done
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In a large wide pan, add 3 cups of water with ¼ tsp of salt and bring it to boil. |
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2
Done
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Then add the corn kernels into it and cook for a couple of minutes. |
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3
Done
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Remove from heat and drain off the corn kernels to remove excess water. |
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4
Done
|
Now add the table 2 ingredients to it. Mix well to make sure the flour is coated well. |
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5
Done
|
Sieve the mixture to remove excess flour. |
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6
Done
|
Deep fry the coated corn in a hot oil keeping the flame in medium heat. |
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7
Done
|
Stir occasionally and fry until it turns golden brown on medium flame. |
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8
Done
|
Drain over the paper towel to remove excess oil. |
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9
Done
|
Transfer the fried corn into a wide bowl. |
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10
Done
|
Then add all the spice powder from the table 3 ingredients and salt to it. Combine well. |
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11
Done
|
Finally add the chopped onions, chopped capsicum, coriander leaves and ½ tsp of squeezed lemon to it. Mix well. |
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12
Done
|
Enjoy freshly fried corn with tomato ketchup. |
