Monsoon Special Crispy Corn ChaatVeg

1

Heat oil in a deep pan or vessel.

2

In a large bowl, take the sweet corn kernels.

3

Add the gram flour (besan) and cornstarch to the bowl and mix well.

4

Pour in the cold water and toss everything together so the batter clings to the corn.

5

Carefully drop the coated corn into the hot oil, ensuring you pinch it into the oil to keep the kernels separated.

6

Fry until the corn is golden brown and crispy.

7

Remove the corn from the oil and transfer it onto absorbent tissue paper to drain any excess oil.

1

While the fried corn cools slightly, chop the onions, raw mangoes, and tomatoes.

2

Finely chop the green chillies and prepare a wedge of lemon.

1

Place the crispy fried corn into a mixing bowl.

2

Add the chopped onions, raw mangoes, tomatoes, and green chillies.

3

Sprinkle in the chilli powder, chaat masala, and salt.

4

Squeeze a fresh dash of lemon juice over the mixture.

5

Give everything a final toss to combine the flavours.

6

Serve your Crispy Corn Chaat immediately to enjoy the best texture.