5 Tips to make Crispy Corn I Crispy Corn Recipe I रेस्टोरेंट जैसे क्रिस्पी कॉर्न I Pankaj Bhadouria 

5 Tips to make Crispy Corn I Crispy Corn Recipe I रेस्टोरेंट जैसे क्रिस्पी कॉर्न I Pankaj Bhadouria
Crispy Corn is one of our favourite starters when we go to a restaurant. But when we try to make Crispy Corn at home, it does not turn out to be crispy at all and turns soggy.
I am sharing with you 5 tips as to how you can ensure that your crispy corn stay crispy even after an hour! If you follow these tips, your Crispy Corn will not turn soggy at all and remain crispy all the time.
Crispy Corn is a quick starter that can be made in a jiffy and can be ahead of time. Sor Crispy Corn can be a perfect party starter too!
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Recipe :
Crispy Corn
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 3-4
Ingredients:
2 cups frozen corn
½ cup corn flour
½ cup flour
1 tbsp garlic paste
Salt
Pepper
2 tbsp Schezwan paste
2 tbsp Ginger, finely chopped
2 tbsp Garlic, finely chopped
2 tbsp Ketchup
1 Capsicum, finely chopped
1 tsp Kashmiri Red Chili Powder
1 Onion, finely chopped
Oil to fry
Method:
In a large pan, bring to boil 1 litre water with 1 tsp salt. Boil the corn kernels for at least 5 minutes. Drain the corn.
Place the corn in a large bowl. Add 1 tbsp garlic paste and mix well. Add 2 tbsp flour, 2 tbsp corn flour and toss. Repeat till all the flour and corn flour is used. Sift to remove any loose flour.
Fry in medium hot oil in 2 batches till crisp. Remove on an absorbent paper.
Rest for 2 minutes and refry till golden in colour.
Heat 1 tbsp oil in a pan. Add the chopped onion, ginger & garlic. Sauté till golden. Add the chopped green chilies, capsicum and mix. Add the schezwan paste, ketchup, Kashmiri red chili powder, salt & pepper to taste and mix. Add the corn and toss well. Serve hot.
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