Crispy, Crunchy Corn pops is a wonderful snack. I have been munching on these at my favourite restaurants but never gave a though of making it myself. At a recent meal when I had these crispy corns I though it could be my comeback recipe for me after real long break from cooking and blogging.
This recipe is simple and you can play with spices of your choice really. But the difficult part is frying the corn kernels. They happily splutter out of the oil and can land on you. Be very very careful while frying these little crackers. no, not to de motivate you; but you should definitely try this recipe. I have given safety measures to follow so that you have risk free cooking experience.
Feel free to add your favourite spices to the corn ,fry them carefully and eat to your hearts content.
- Fresh corn kernels 1 cup (200 grams)
- Onion 1 small
- Curry leaves 7-8
- Coriander leaves
- Green Chillies 2
- Rice Flour 1 tbsp
- Red chilli powder 1tsp
- Turmeric powder 1tsp
- Cumin powder 1tsp
- Garam masala 1tsp
- Chat masala 1/2 tsp
- Amchoor/Dry mango powder 1/2 tsp
- Lemon juice (optional)
- Salt to taste
- Oil to fry
In a bowl, mix together spices with corn kernels.
The rice flour-spice mixture should just coat the the corn evenly. Do not add water. The moisture in the corn is enough to coat the masala.
Adjust salt and spice level if needed.
Heat enough oil for frying.
When the oil is hot, add in a small batch of corn.
When the corn splutters close the lid of the pan and wait until they float on top.
Gently remove fried corn and drain them on a kitchen towel.
Let it cool for a minute.
In a bowl, mix together fried corn kernels, chopped onions, fresh coriander, finely chopped green chillies (deseeded), chat masala and squeeze half lime and toss well.
1. If using frozen corn then thaw them before use and drain any excess water from corn.
2. Be very careful while frying corn as they tend to splutter out of the oil, hence keep the pan closed partially.
3. Fry corn in med-high flame.