Crispy Corn Barbeque Nation recipe
Flour coated deep fried corns and seasoned with regular spices is the show stopper recipe of BBQ nation.
Ingredients
1 cup = 200 ml
- 1 cup corns fresh or frozen
- 2 tbsp corn flour/corn starch
- 2 tbsp rice flour
- 1/4 tsp Red chilli powder
- 1/8 tsp Black pepper powder
- 1/4 tsp Chaat Masala
- 1/4 tsp Cumin powder roasted
- Salt to taste
- 1 tbsp + few drops of Oil
- 1 tbsp onion finely chopped
- Juice of 1 lemon
- 1 tbsp coriander leaves/cilantro
- 2 cups + some extra Water
Instructions
- Boil 2 cups of water in a pan and add corns.
- Let corns boil for 8 to 10 minutes or until they turn soft and tender.
- Pass corns through a sieve so that water drains.
- Pour some water over the hot corns to stop their cooking process.
- Shift corns in a bowl.
- Add corn starch and mix using fork.
- After this, add rice flour and mix it too using fork so that corns get coated.
- Then add red chilli powder, black pepper powder and salt.
- Mix so that everything gets stick to the corns.
- Add 1 tbsp of oil and mix well.
- Transfer corns in a greased baking tray and arrange them properly so that they shouldn't overlap each other.
- Bake in preheated microwave on convection mode @200°C for 25 minutes. You can make crispy corn recipe in oven also at the similar time and temperature in the middle rack with both the rods on. Also feel free to make crispy corn in airfryer too.
- Take corns out and transfer to a bowl.
- Add chaat masala, cumin powder, lemon juice, onion and coriander leaves/cilantro.
- Mix well.
- Crispy Corns are ready. Serve warm otherwise they will turn soggy.
Notes
- You can use frozen as well as fresh sweetcorns for this recipe. Fresh one needs to be boiled for a longer time until they turn soft and tender to eat, whereas frozen one needs just thawing.
- In addition to rice flour and cornflour, you can add all purpose flour too. Alternative you can make crispy corn without corn flour just by adding all purpose flour and rice flour.