Crispy Corn Chaat
by Foodie#448531
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
Crispy Corn Chaat recipe - How to make Crispy Corn Chaat
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
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
- Combine the sweet corn, besan, corn flour, chilli powder and salt in a deep bowl and toss well.
- 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.
- Heat the oil in a broad non-stick pan, add the onions and green chillies and sauté on a medium flame for 1 minute.
- Add the tomatoes and sauté on a medium flame for 1 minute.
- 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.
- Serve immediately.
Nutrient values per serving
| Energy | 193 cal |
| Protein | 6.2 g |
| Carbohydrates | 30.8 g |
| Fiber | 4.8 g |
| Fat | 6.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 248 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.1 mg |
| Vitamin C | 11.7 mg |
| Folic Acid | 56.8 mcg |
| Calcium | 37.8 mg |
| Iron | 1.7 mg |
| Magnesium | 44 mg |
| Phosphorus | 109.6 mg |
| Sodium | 18.9 mg |
| Potassium | 282.4 mg |
| Zinc | 0.7 mg |
Outbrain
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.