Crispy Corn Kernels

Name: Crispy Corn Kernels
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 Servings
Ingredients: Corn flour: 2 tbsp; corn kernels: 1 cup; pepper powder or kali mirch: 1/3 tsp; price flour or chawalkaatta: 2½ tsbs; fresh coriander or haradhaniya – chopped: 2½ tbsp; capsicum – finely chopped: 2½ tbsp; green chillis or harimirch – chopped: 1; vinegar: 1½ tsp; vinegar soya sauce; pepper powder: 1 tsp

Features:

Cuisine:

Indian

20 mins
Serves 4
Easy

Ingredients

2 tbsp Corn flour
1 cup corn kernels
1/3 tsp pepper powder or kali mirch
2½ tsbs price flour or chawalkaatta
To stir fry:
2½ tbsp fresh coriander or haradhaniya – chopped
2½ tbsp capsicum – finely chopped
1 green chillis or harimirch – chopped
1½ tsp vinegar
vinegar soya sauce
1 tsp pepper powder

How to make Crispy Corn Kernels

Drain and mix the corn with salt and pepper.
Coat the corn with flour (corn, or rice) andset aside for 1 minute.

Note: You don’t need to add any water here.

Heat the oil and stir in one handful of corn when hot.
1. Once crackling, partially cover the pan.

Note: the corn will begin to float on the frying pan when it becomes crisp.

Remove the corn, and use a napkin to remove excess oil.
Heat 1 teaspoon of oil.
1. Stir in the chopped capsicum and green chillis for 5-10 seconds.
2. Add fresh coriander, vinegar, soy sauce, and pepper powder.
3. Mix well.
Mix in the fried corn.
Your crisp corn kernel is ready to serve.

Crispy Corn Kernels taste great when they are served hot. Pack them in insulated food containers or hot box so you can eat it warm after a few hours.

Trivia

The only place in the world where corn does not grow is Antarctica.