Crispy Corn Recipe – Indian Street Food Snack with Spice Mix

Last Updated on 2 months by Neha Deshmukh

Crispy Corn Recipe – Indian Street Food Snack with Spice Mix

Hey everyone! If you’re anything like me, you absolutely love a good Indian snack. And let me tell you, this Crispy Corn recipe is a total winner. It’s quick, easy, and seriously addictive – the perfect thing to whip up when you’re craving something crunchy, spicy, and totally satisfying. I first made this for a friend’s birthday, and it disappeared within minutes! It’s become a regular at our get-togethers ever since.

Why You’ll Love This Recipe

This isn’t just any corn snack. It’s a burst of Indian flavors, perfectly balanced with a satisfying crunch. It’s the kind of snack that’s amazing on its own, but also pairs beautifully with a cup of chai. Plus, it comes together in under 30 minutes – perfect for those times when you need a quick and delicious fix. It really captures the spirit of Indian street food – vibrant, flavorful, and fun!

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 cup corn (about 150g)
• 2 cups water (480ml)
• 2 tablespoon corn flour (about 16g)
• 2 tablespoon rice flour (about 16g)
• 2 tablespoon onion, finely chopped (about 15g)
• 1 tablespoon coriander leaves, chopped
• 1 teaspoon lemon juice (about 5ml)
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Fresh Corn is Best: While frozen corn can work in a pinch, fresh corn kernels really give this dish the best flavor and texture. If using frozen, make sure it’s fully thawed and patted dry.
• Oil for Deep Frying: You want an oil with a high smoke point. Sunflower oil, vegetable oil, or peanut oil are all great choices. I personally prefer sunflower oil for its neutral flavor.
• Spice Blend Variations: Feel free to get creative with your spice mix! A pinch of chaat masala, amchur (dried mango powder), or even a little bit of Kashmiri chili powder for color can take this to the next level. I sometimes add a tiny bit of garam masala for extra warmth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, mix your spice powders with salt in a bowl and set it aside. This is your flavor bomb, so make sure it’s well combined.
2. Next, boil the corn in salted water for about 3 minutes. You want it slightly tender, but still firm. Drain it immediately and rinse with cold water to stop the cooking process.
3. Now, coat the corn with corn flour and rice flour. Give it a good shake to make sure everything is evenly coated, then shake off any excess through a colander. This is key for that super crispy texture!
4. Heat the oil in a deep frying pan or wok over medium-high heat. Carefully add the flour-coated corn in batches – don’t overcrowd the pan! Fry until golden brown and crispy, about 2-3 minutes per batch.
5. Remove the fried corn with a slotted spoon and place it on a paper towel-lined plate to drain any excess oil.
6. Finally, toss the fried corn with your spice mix, chopped onions, coriander leaves, and a squeeze of lemon juice. Give it a good mix so everything is well combined.

Expert Tips

• Don’t Overcrowd the Pan: Seriously, this is important! Overcrowding will lower the oil temperature and result in soggy corn.
• Fry in Batches: It takes a little extra time, but trust me, it’s worth it for the perfect crispiness.
• Spice it Up Right Away: Toss the corn with the spice mix while it’s still hot. This helps the flavors adhere better.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your spice blend doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: Simply use gluten-free corn flour and rice flour. Bob’s Red Mill makes great options.
• Spice Level Adjustment:
  • Mild: Reduce the amount of chili powder or omit it altogether.
  • Medium: Use the recipe as is.
  • Hot: Add a pinch of cayenne pepper or a finely chopped green chili to the spice mix. My friend Priya loves to add a dash of ghost pepper powder – but be warned, it’s hot!
• Festival Adaptations: This makes a fantastic snack for Diwali or Holi! It’s easy to make in large batches and everyone loves it.

Serving Suggestions

Serve immediately while it’s still crispy! It’s perfect as an evening snack with a cup of masala chai, or as a side dish with your favorite Indian meal. My family loves to serve it with a cooling raita (yogurt dip).

Storage Instructions

Honestly, this is best enjoyed fresh. But if you have leftovers (which is unlikely!), store them in an airtight container at room temperature. They will lose some of their crispiness, but you can try reheating them in a preheated oven at 180°C (350°F) for a few minutes to revive them.

FAQs

Let’s answer some common questions:

• What type of corn is best for this recipe? Sweet corn is the classic choice, but you can also use yellow corn.
• Can I air fry the corn instead of deep frying? You can! Air fry at 200°C (400°F) for about 10-12 minutes, flipping halfway through. It won’t be quite as crispy as deep-fried, but it’s a healthier option.
• How do I adjust the spice level to my preference? Start with a small amount of chili powder and add more to taste. Remember, you can always add more spice, but you can’t take it away!
• Can I make the spice mix ahead of time? Absolutely! Store it in an airtight container in a cool, dark place for up to a month.
• What is the best way to ensure the corn remains crispy after frying? Fry in batches, drain well on paper towels, and toss with the spice mix immediately.

Enjoy making (and eating!) this delicious Crispy Corn. Let me know in the comments how it turns out for you!