Boil and Dry the Corn, boil the sweet corn kernels until they’re tender, then drain and pat them dry completely with a clean kitchen towel or paper towels to remove excess moisture.
Coat the Corn, in a mixing bowl, toss the dried corn kernels with cornflour, rice flour, salt, and pepper. Make sure the corn is evenly coated with the flour mixture to get a crispy texture when fried.
Fry the Corn, carefully add the coated corn kernels in batches to the hot oil. Fry them until they turn golden brown and crispy, making sure to stir occasionally for even frying. Remove and place on paper towels to absorb excess oil.
Fry the Corn, carefully add the coated corn kernels in batches to the hot oil. Fry them until they turn golden brown and crispy, making sure to stir occasionally for even frying. Remove and place on paper towels to absorb excess oil.
Season and Serve, sprinkle with chaat masala or your favorite seasoning, garnish with chopped coriander leaves, and serve hot as a snack or side dish.
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