Crispy corn recipe a popular snack in the restaurant Barbeque Nation and is loved by all.I have heard about this crispy corn from few of my friends and finally got to taste it few months back in BBQ nation and we all loved it, so wanted to recreate the same at home too.
I am really not sure of the ingredients they use but this is what I tried which came almost similar to the one I tasted.I did not use maida used rice flour and cornflour.Do try this and enjoy at home, both kids and even elders at home will sure love it.
Crispy corn recipe
Crispy corn recipe barbeque nation style crispy corn sure a hot among kids,best for serving in parties.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 3
Ingredients
- 1 cup corn
- 2 cups water
- 2 tbsp corn flour
- 2 tbsp rice flour
- 2 tbsp onion(chopped finely)
- 1 tbsp coriander leaves(chopped finely)
- 1 tsp lemon juice
- salt to taste
- oil to deep fry
Spice mix:
- 1/4 tsp red chilli powder
- 1/4 tsp chat masala powder
- 1/8 tsp pepper powder
- 1/3 tsp cumin powder
- salt to taste
Instructions
- To a bowl add all the spice powders along with salt, mix well and set aside. To a pan add water, corn and required salt boil in medium high flame for 3 mins.
- Strain then rinse it with cold water.The moisture should be there but not too watery so strain completely then immediately transfer to a bowl.Add corn flour and rice flour, mix well with a fork.The mixture should be dry and not sticky.
- Toss it well for even mixing.Transfer to a colander, shake to remove excess flour.
- Heat oil in a pan - to check first add one corn if it rises immediately then its perfect.Add a small batch of flour coated corn, keep covered for few seconds.Corn may pop out initially so cook covered for just few seconds. Do not cook covered for more time then water droplets will start forming then will fall into oil and start to splutter.
- Slightly spread it out so that it doesn't stick together.Fry until golden and crisp.Remove and drain excess oil.Repeat with next batch.
- Transfer fried corn to a mixing bowl, add the spice mix,chopped onion,coriander leaves and lemon juice. Give a quick toss and serve immediately.
- Crispy corn ready!
Notes
- Moisture should be there in corn but not too watery.If its watery then the flour will become sticky.The corn mixture should be dry.
- Corn may pop out so be at a safe distance incase if you are open cooking it.
Barbeque nation style crispy cornrecipe video
How to make crispy corn recipe:
- To a bowl add all the spice powders along with salt, mix well and set aside.To a pan add water, corn and required salt boil in medium high flame for 3 mins.
- Strain then rinse it with cold water.The moisture should be there but not too watery so strain completely then immediately transfer to a bowl.Add corn flour and rice flour, mix well with a fork.The mixture should be dry and not sticky.
- Toss it well for even mixing.Transfer to a colander, shake to remove excess flour.
- Heat oil in a pan – to check first add one corn if it rises immediately then its perfect.Add a small batch of flour coated corn, keep covered for few seconds.Corn may pop out initially so cook covered for just few seconds.Do not cook covered for more time then water droplets will start forming then will fall into oil and start to splutter.
- Slightly spread it out so that it doesn’t stick together.Fry until golden and crisp.Remove and drain excess oil.Repeat with next batch.
- Transfer fried corn to a mixing bowl, add the spice mix,choped onion,coriander leaves and lemon juice. Give a quick toss and serve immediately.
Crispy corn ready!
Crispy corn ready to be served!
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