Description
Crispy outside, juicy inside corn snack with a chatpata twist! Fresh corn cut into half-moon shapes, boiled, coated in cornflour, deep-fried until golden, and tossed with chaat masala and peri peri for the ultimate desi street food experience.
Ingredients
Scale
- 2 large fresh corn cobs
- 4 cups water
- 1/2 cup cornflour
- 1 tsp salt
- Oil for deep frying (2-3 cups)
- 1 tsp chaat masala
- 1/2 tsp peri peri masala
Instructions
- Cut fresh corn into half-moon shapes
- Insert and remove toothpick from each piece for perfect hold
- Boil corn pieces in salted water for 8-10 minutes until tender
- Drain and let cool completely
- Coat each corn piece evenly with cornflour
- Heat oil to 350°F (175°C) for deep frying
- Deep fry coated corn pieces until golden brown and crispy
- Remove and drain on paper towels
- Toss hot fried corn with chaat masala and peri peri masala
- Serve immediately while crispy and hot
Notes
- Make sure corn is completely dry before coating with cornflour for best crispiness
- Don’t overcrowd the oil when frying – fry in batches
- Adjust spice levels according to taste preference
- Best served immediately for maximum crispiness
- Perfect for evening snacks, parties, or monsoon cravings
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: crispy corn snack, chatpata corn, Indian street food, deep fried corn, chaat masala corn, peri peri corn, evening snacks