Crispy Fried Corn Salt and Pep­per

Society - - MELANGE -

In­side-out­side

120 g corn ker­nels

20 g corn flour

20 g flour

10 g rice flour

10 g salt

10 g black pep­per pow­der

50 ml oil for fry­ing

20 g onion

5 g fresh co­rian­der

The art of mak­ing:

Mix corn ker­nels, corn flour, flour, rice flour, salt and black pep­per pow­der in a bowl. Heat the oil for fry­ing the corns in a pan. Add 1 tsp wa­ter in the corn if they are too thin and mix well. The corns should be sep­a­rate from each other. Add wa­ter only if re­quired. Put the corn in hot oil and fry un­til crispy and golden brown on high heat. Cover the pan while fry­ing the corn. Re­move the crisp corn from the oil. Mix onion and co­rian­der in it. Serve im­me­di­ately.

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