Chindian Crispy Corn/Chindian Crispy Corn

Supplies

  • 2 1/2 cups boiled corn kernels
  • 2 tsp salt
  • 1/4 tsp black pepper powder
  • 2 tbsp cornflour
  • 2 tbsp maida
  • Oil to fry
  • 1 tbsp finely chopped ginger
  • 2 tbsp finely chopped garlic
  • 1/4 cup spring/green onion white bulbs
  • 4 sliced diagonally green chillies
  • 3/4 cup capsicum / green pepper
  • 1/4 tsp salt
  • 2 tbsp oil
  • 1/2 tsp black pepper powder
  • 2 tsp vinegar
  • 2 tsp soy sauce
  • 1 tbsp red chilli sauce
  • 1/2 tbsp tomato sauce
  • Spring onion greens

Steps

  1. Take boiled corn in a mixing bowl and add salt, black pepper powder, cornflour and maida.
  2. Mix well till the corn kernels are coated properly.
  3. In a Kadai on medium-high heat take oil to deep fry.
  4. Add the coated kernels gently to make sure you do not splatter the oil.
  5. Cover the wok with a plate while leaving some open space to let the steam escape.
  6. Stir in between using the lid as a guard against hot oil.
  7. Cook till the corn kernels are golden.
  8. Remove them from oil on absorbent paper.
  9. In a deep pan on medium-high heat take oil
  10. Add ginger and garlic. Cook till the raw smell of garlic disappears.
  11. Now add the chopped white bulbs of spring/green onion. Also, add green chillies.
  12. Cook for about a minute then add capsicum.
  13. Cook for 3-4 minutes. Now add salt, black pepper powder, vinegar, soy sauce, red chilli sauce and tomato ketchup.
  14. Mix all ingredients well and cook for another 2-3 minutes.
  15. Now add the fried corn kernels. and mix everything well.
  16. Cook for 2-4 minutes and garnish with greens from green/spring onion.
  17. Serve Hot.