Crunchy Tangy Masala Corn Recipe
Prep Time:
5 minutes
Cook Time:
10 minutes
Servings:
2 cups
Ingredients
  • 3 cups vegetable oil
  • 2 cups frozen corn, thawed
  • 2 tablespoons cornstarch
  • 2 tablespoons rice flour
  • ½ teaspoon chaat masala
  • ¼ teaspoon garlic powder
  • ¼ teaspoon Kashmiri chilli powder (or other mild chile powder)
  • ¼ teaspoon cumin
  • ¼ cup finely diced red onion
  • 3 tablespoons freshly chopped cilantro
  • lemon juice to taste
Directions
  1. Heat the oil over high heat in a 2-quart saucepan.
  2. In a large bowl, toss the corn in cornstarch and rice flour until the kernels are coated all over.
  3. Sieve the kernels to remove any excess flour.
  4. Test that the oil is hot enough by dropping one kernel in the oil. It should sizzle straight away. When the oil is hot enough, reduce the heat to medium.
  5. Add a third of the corn to a pan and fry until the kernels float to the surface and turn golden. If needed place a lid over the pan to prevent the oil from splattering all over.
  6. Using a strainer or skimmer, transfer the fried corn to a shallow dish lined with a paper towel.
  7. Cook the rest of the corn as per steps 5 and 6.
  8. When all the corn is cooked, transfer to a bowl and stir in the spices, onion, and cilantro and lemon juice to taste.
  9. Serve straight away.