For Boiling:4 Cups water1 Teaspoons salt2 Cups sweet corn For Frying:¼ Cups corn flour¼ Cups rice flour1 Tablespoons plain flour¼ Teaspoons black pepper powder¼ Teaspoons saltoil (for frying) For Masala:½ Teaspoons Kashmiri red chilli powder¼ Teaspoons cumin powder½ Teaspoons tamarind powder (or dried mango powder)¼ Teaspoons salt2 Tablespoons onion (finely chopped)2 Tablespoons green pepper (finely chopped)2 Tablespoons coriander (finely chopped)
Firstly, in a large vessel boil 4 cup water and 1 teaspoon salt. Add 2 cup sweet corn and boil for a minute. Drain off the sweet corn to remove excess water. Now add ingredients for frying. Mix well making sure the flour is coated well to sweet corn. Sieve the mixture to remove excess flour. Deep fry in hot oil making sure to keep the flame on medium. Stir occasionally, and fry on medium flame until it turns golden brown. Drain off over kitchen paper towel to remove excess oil. Transfer the fried corn into a large bowl. Add masala ingredients. Mix well making sure the spices are well combined. Finally, enjoy crispy corn recipe with tomato sauce!