Crispy Corn

 

Main Ingredients:-
Sweet Corn - 200 gm
Onion - 1 nos
Green Chilli - 2 nos
Coriander Leaves - 15-20 nos
Corn Flour - 3 tbsp
Rice Flour - 1 tbsp
Black Salt - 1/2 tsp
Red Chilli Powder -1/2 tsp
Lemon - 1/2 nos
Rock Salt - 1 tsp (used in boiling)
Refined Oil - for deep frying

Serves - 3-4

Methods:-

Preparation:-
Boil the corn kernels by adding salt for 2-3 minutes, then drain and pat dry.

Coating:-
In a large bowl, combine the rice flour and cornstarch.
Add the corn kernels to the bowl and toss to coat them evenly with the flour mixture.
Ensure all kernels are well-coated.

Frying:-
Heat oil in a deep frying pan over medium-high heat.
Once the oil is hot (you can test it by dropping a small piece of coated corn into the oil; it should sizzle and rise to the surface immediately), carefully add a handful of coated corn kernels to the oil.
Fry the corn in batches, making sure not to overcrowd the pan.
Stir occasionally to ensure even frying.
Fry the corn until it is golden brown and crispy, about 3-4 minutes per batch.
Use a slotted spoon to remove the fried corn from the oil and transfer it to a plate lined with paper towels to drain excess oil.

Assembling the Chaat:-
In a large mixing bowl, combine the fried corn with the chopped onion, green chili, and coriander leaves.
Add lemon juice into the bowl.
Mix well to combine all the flavors.

Fry the Paneer:-
Heat oil in a deep frying pan or kadhai (wok) over medium heat.
Once the oil is hot, carefully drop a few coated paneer cubes into the oil.
Do not overcrowd the pan.
Fry until the paneer cubes are golden brown and crispy, turning occasionally to ensure even cooking.
Remove the fried paneer popcorn with a slotted spoon and drain on paper towels to remove excess oil.

Serving:-
Transfer the crispy corn chaat to a serving bowl.
Serve immediately to enjoy the chaat at its best.

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