Crispy Corn Chaat


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Crispy Corn Chaat

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 8 cookbooks   This recipe has been viewed 55080 times

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

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Crispy Corn Chaat recipe - How to make Crispy Corn Chaat

Preparation Time:    Cooking Time:    Total Time:     Makes 2 servings
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Ingredients
1 cup sweet corn kernels (makai ke dane)
2 tbsp besan (bengal gram flour)
2 tsp cornflour
1 tsp chilli powder
salt to taste
oil for deep-frying
2 tsp oil
1/4 cup finely chopped onions
1 tsp finely chopped green chillies
1/4 cup finely chopped tomatoes
1 tbsp chopped coriander (dhania)
1/4 tsp lemon juice
Method
    Method
  1. Combine the sweet corn, besan, corn flour, chilli powder and salt in a deep bowl and toss well.
  2. 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.
  3. Heat the oil in a broad non-stick pan, add the onions and green chillies and sauté on a medium flame for 1 minute.
  4. Add the tomatoes and sauté on a medium flame for 1 minute.
  5. 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.
  6. Serve immediately.


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This recipe was contributed by Foodie#448531 on 28 Nov 2016


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Reviews

Crispy Corn Chaat
5
 on 30 Nov 16 12:00 PM


This corn chaat recipe is crispy and fab in taste, I made for snacks and trust me it was over within minutes. Next time will have to def make more of it.