Crispy Corn Chaat
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Crispy Corn Chaat is is truly a tongue-thriller! Besan and cornflour coated crunchy corn are tossed with onions, chillies and tomatoes, with a squeeze of lemon juice. Can be served as a tea-time snack and is also good to serve when entertaining. Just be careful when you deep-fry as it splutters a lot, so be away
- Combine the sweet corn, besan, corn flour, chilli powder and salt in a deep bowl and toss well.
- Heat the oil for deep-frying in a deep non-stick pan, and deep-fry the corn mixture a little at a time till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Heat the oil in a broad non-stick pan, add the onions and green chillies and sauté on a medium flame for 1 minute.
- Add the tomatoes and sauté on a medium flame for 1 minute.
- Add the deep-fried corn, coriander, lemon juice and little salt, mix gently and cook on a medium flame for 1 minute, while stirring occasionally.
- Serve immediately.
This recipe was contributed by Foodie#448531 on 28 Nov 2016
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