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Crispy Corn Bhajiya
Ingredients:
- CORN 2 NOS.
- SALT TO TASTE
- RED CHILLI POWDER 1 TSP
- GRAM FLOUR 1 CUP
- WATER AS REQUIRED
Method:
- To make corn bhajiyas its very important to cut the corn in a certain way, if you use whole corn kernels then the bhajiyas might splutter & lose their shape while frying, so if you get corn kernels from the market then make sure you chop them roughly.
- Take a whole peeled corn & cut it into two halves, then place the cut side down & cut the corn kernels by moving the knife from top to bottom, similarly cut all the whole corn.
- Now add the corn kernels in a bowl, add salt & red chilli powder, then add gram flour in batches & mix well.
- Further add a splash of water & mix it well again until the mixture comes together.
- To fry the bhajiyas heat the oil until it gets moderately hot or reaches 170 C.
- Further scoop out small portions of the mixture & drop them in the hot oil carefully, you can dip your hand in cold water before scooping if the mixture sticks to your hand.
- Fry them over high flame for a minute without stirring them then turn down the flame to medium low & fry until they turn golden brown while stirring at regular intervals.
- Once fried, transfer them into a sieve so that all the excess oil drips off.
- Your crispy corn bhajiyas are ready, serve hot with sukhi chutney, fried & salted green chillies & masala chai.
Sukhi chutney
Ingredients:
- GRAM FLOUR 1 CUP
- SALT TO TASTE
- WATER AS REQUIRED
- GARLIC 5-6 CLOVES (UNPEELED)
- SALT TO TASTE
- GARAM MASALA A PINCH
- SPICY RED CHILLI POWDER 1 TBSP
- KASHMIRI RED CHILLI POWDER 1 TBSP
Method:
- To make the sukhi chutney you’ll need to make the chura first.
- In a bowl add the gram flour, salt & gradually add water as required while whisking continuously to make a semi thick besan batter.
- Once your batter is ready, dip your fingers in the batter & drizzle the batter over hot oil in thin streams, once the surface of the oil gets covered, bring the chura to one side of the pan using a spider & pour more batter into the oil similarly.
- Fry the chura over medium flame until it gets crisp & light golden brown then transfer it into a sieve using a spider so that all the excess oil drips off.
- Now add the garlic cloves into the spider & fry them by dipping the spider into the hot oil for a few seconds then transfer them into a bowl.
- Further add the chura & garlic into a chopper along with salt, garam masala, spicy red chilli powder & kashmiri red chilli powder & grind it coarsely.
*Recipe on video and text may differ from each other!
How to cook Crispy Corn Bhajiya:
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