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Corn chilli | Crispy Corn Chilli

Corn chilli | Crispy Corn Chilli | Chilli Corn Recipe 

Crispy Corn Chilli is a healthy and delicious snack recipe that is full of the goodness of sweet corn kernels. It’s an Indo Chinese fusion snack recipe. This crunchy and crispy vegetarian appetizer is an interesting, colorful and flavorful recipe. This restaurant style recipe has all flavors like sweet, salty and spicy.

chilli-corn


To make crispy corn chilli, corns are boiled and coated with corn flour and refined flour. Then they are deeply fried in hot oil.  These crispy corns are sauted with ginger garlic paste, onion and capsicum. Corn slurry and tomato ketchup are used to make a sweet and spicy sauce that give an awesome flavor. The crunchy, exiting texture and the vibrant flavor make crispy corn chilli a popular amongst foodies. 

crispy-corn-chilli


Crispy corn chilli will impress your guests and you will want to make it again and again. It’s easy to make recipe and doesn’t take lots of time. It has become a popular starter on party menus these days.

Ingredients:

For Crispy Corn -

200 gm. Sweet corn 
4 tbsp. corn flour
4 tbsp. maida
Salt to taste
¼ tsp. black pepper powder
Oil for frying

For Corn Chilli –

2 tbsp. oil
1 tbsp. ginger garlic paste
1 onion, chopped
1 medium capsicum, chopped
Salt to taste
2 dry red chilli, chopped
¼ tsp. black pepper powder
1 tbsp. tomato ketchup
1 tbsp. corn flour for slurry
½ tsp. red chilli powder

Instructions:

Making Crispy Corn-

Boil 2 glass water in a pan. Add 200 gm. Sweet corn. Cover and boil just for 2 minutes.


 Drain off the sweet corn to remove excess water. Spread over a cloth so that cloth can soak all moisture.


Take corn in a bowl. Add salt, black pepper powder, 4 tbsp. corn flour and 4 tbsp. maida. Add corn flour and maida in parts. 


Coat them well and again sprinkle some part of maida and corn flour. Coat them using your fingers.
Repeat this process for once more or until corn are coated well.


Heat oil in a pan. Drop corns in hot oil and fry them over medium flame. 


Fry till they become golden brown in color. You can cover the pan as they splutter so be careful.
When they become golden brown, remove them from oil using colander.


Take them in a bowl and let them cool.
Crispy Corns are ready.

Making Corn chilli-

Heat oil in a pan. Add ginger garlic paste and saute till raw aroma goes away.


Add chopped onion and saute till they become translucent.


Add chopped capsicum, salt, chopped dry red chilli and black pepper powder. Saute for some seconds.


Add tomato ketchup and mix.
Add ½ cup water in 1 tbsp. corn flour to make slurry. 


Add slurry and red chilli powder into pan and mix.


Add crispy corn and mix properly.


Crispy chilli corn is ready. Serve immediately.
Garnish with chopped spring onion or capsicum.

Tips:

  • You can add vegetables of your choice like cabbage, carrot and beans.
  • Cover pan with lid while frying corn as they splutter.
  • You can sprinkle some water to coat corns properly. You may add more maida and corn flour.
  • If you are using preserved corn then there is no need to boil corn.
  • Fry corns in hot oil.  You can check by dropping some corns.
Try other Indo Chinese recipes-
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