Crunchy Tangy Masala Corn Recipe- Learn With Experts-Delicious and popular Indian street dish is crunchy tangy masala corn, made from fried corn kernels seasoned with masala. Because of its brilliant red and golden color, this meal is a visual and culinary delight. This snack tastes great with chat masala, Kashmiri chilli powder, cumin, cilantro, red onion, and lemon juice. Serving it hot right away gives it the most crunch. This snack is vegetarian and vegan-friendly, making it customizable for many diets.
Crunchy Tangy Masala Corn Recipe- Learn With Experts
Made from fried corn kernels that have been seasoned with masala, the crunchy tangy masala corn is a traditional street meal in India that is both delicious and popular .This dinner is a visual and culinary joy due to the beautiful red and golden colour that each component of it possesses. Chaat masala, Kashmiri chill powder, cumin, cilantro, red onion, and lemon juice are all wonderful additions to this snack, which tastes outstanding. When it is served hot and immediately.
Ingredients:Â
- 4 cups of fresh or frozen corn kernels
- 2 tablespoons of butter or olive oil
- 1 teaspoon of cumin seeds
- 1 teaspoon of chaat masala (a tangy spice blend)
- 1/2 teaspoon of red chili powder (adjust to taste)
- 1/2 teaspoon of turmeric powder
- Salt to taste
- 2 tablespoons of freshly squeezed lemon juice
- 2 tablespoons of finely chopped cilantro (coriander leaves)
- Optional: grated cheese for garnish
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Instructions:
The corn kernels should be prepared by first removing the husk from the corn cobs and then using a sharp knife to remove the kernels using fresh corn. If you are using frozen corn, you should thaw it in accordance with the instructions on the package. Applying a paper towel to the corn kernels will help to ensure that they are completely dry.
They may not be able to achieve the appropriate crunchiness if they contain an excessive amount of moisture. Heat the Butter or Oil: In a large skillet or frying pan, heat the butter or olive oil over medium heat until it melts and coats the bottom of the pan evenly. This should take about a minute.
Add the Cumin Seeds: When the butter or oil has reached the desired temperature, include the cumin seeds in the pan. They should be allowed to sizzle for around thirty seconds, or until they develop a pleasant aroma and become somewhat deeper in colour. In order to sauté the corn, first carefully put the corn kernels to the skillet and spread them out in a single layer throughout the pan.
The corn should be allowed to cook for a few minutes without being stirred so that it can develop a golden brown colour on one side.
Chaat masala, red chilli powder, turmeric powder, and salt should be sprinkled equally over the corn kernels before they are seasoned with spices. You can use a spatula to toss the corn, making sure that the spices are distributed equally throughout each kernel.
Cook till Golden and Crispy: Continue cooking the corn, tossing it occasionally, until it reaches a golden brown colour and achieves a crunchy exterior. It should take roughly eight to ten minutes to complete this task, depending on the temperature of the corn and the amount of moisture it contains.
Finish with Lemon Juice and Cilantro: Once the corn has reached the amount of crispiness that you prefer, pour freshly squeezed lemon juice over the top of the corn. In order to enhance the flavour and freshness of the dish, sprinkle some finely chopped cilantro (coriander leaves).
Not required: Cheese is used as a garnish
After the hot masala corn has been prepared, put grated cheese on top of it for an extra delicious touch. Due to the heat generated by the corn, the cheese will melt slightly, resulting in a creamy texture that contrasts with the crunchy texture.
Enjoy while it’s still hot
Using a serving tray or individual bowls, transfer the masala corn that has a crunchy and tangy texture. To enhance the visual attractiveness of the dish, garnish it with additional cilantro leaves and serve it hot as a lovely snack or appetiser.
Nutrition :
- Calories: Approximately 150 kcal
- Total Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: Varies depending on added salt
- Total Carbohydrates: 21g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 4g
