March 22, 2017

Crispy Sweet Corn

I keep saying that every dish has a story behind it and Shibin says every photograph should tell a story. So we definitely have a 'Once upon a time' in this dish and a 'happily ever after' too.

Most of us have heard of Barbeque Nation and have atleast been there once to satiate our barbeque cravings.What you probably did not know was this restaurant chain is owned by Indore based Sayyaji Hotel. I was fortunate enough to spend two days here and that is where my love affair with crispy fried sweet corn started. I have tried making this snack couple of times - but never achieved success till about two weeks back. This definitely does not meet BBQ Nation standards but still we loved it this way.
Last week, we had a family over for dinner and we spent most of the time playing carroms. The need for a quick snack at the carroms table was what reminded me of this recipe. It turned out crispy as I wanted it to and that led me to making it again the very next day for the blog. That is when Shibin suggested that we make it a snack for our evening trip to the beach and photograph it there. For him, this seemed an ideal picnic snack and where better than a trip to the beach. We had some fun time creating those cones too - super fun to see Shibin trying to create cones and ending up with huge ones that would hold almost  a 1 kg of the kernels:P Some childish crafting at work:) Blogging is fun!

Here is the recipe -


  1. Sweet Corn kernels - 1 cup
  2. All Purpose Flour - 3 tbsp
  3. Corn Flour - 3 tbsp
  4. Chilli powder - 1 tsp
  5. Onion - 1 finely sliced
  6. Coriander leaves - 2 tbsp finely chopped
  7. Water - 2 tbsp
  8. Salt to taste
  9. Oil
  • Mix together all purpose flour, corn flour, chilli powder and salt.
  • In a bowl, use your hands to mix together the dry ingredients with the sweet corn kernels.
  • Sprinkle 2 tbsp water on this and give a firm mix so that the batter holds on to the kernels.
  • Heat oil in a deep pan and test by dropping one kernel into it. It has to crackle and rise to the top.
  • Keep the flame on medium throughout and once the oil is ready, drop a handful of kernel into it. Let it fry and rise to the top.
  • Drain excess oil on tissue paper.
  • Transfer to a bowl, add chopped onions and coriander leaves. Sprinkle a little chilli powder and give it a good toss.
  • An easy snack for those lazy evenings.

You may also note - 
  • Fry as soon as you make the mix, do not let it rest for too long as it tends to get a little soggy and will end up holding kernels as a bunch and not as individual ones.

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