crispy babycorn masala

Ingredients

• 1 corn cob
• Tooth picks
• 1 tbsp. all-purpose flour
• 1 tbsp. corn flour
• Salt to taste
• 1 tsp. black pepper powder

Spice mix:

• 1 tsp. red chilli powder
• 1 tsp. turmeric powder
• Salt to taste
• 1 tsp. roasted cumin powder
• 1 tsp. amchoor powder
• Chaat masala to taste
• Lemon

Instructions

• Firstly, clean the corn cob 
• Cut the cob lengthwise about a centimeterless than the toothpick.
• Cut this cob piece into half along its diameter as in the picture.
• Insert a toothpick lengthwise into the corn kernels and carefully remove it from the cob.
• Likewise insert toothpick into the corn kernels and remove from the cob.
• Boil some water in a pan and throw in these corn kernels and let them cook for 2-3 minutes.
• Strain the water and let the corn kernel cool down.
• Drop in some corn flour and all-purpose flour to these corn kernels.
• Season it with some salt and black pepper powder and mix well and coat evenly. Add 1 tsp. water and mix well.
• Freeze it for about 15-20 minutes.
• Heat oil in a kadhai. Deep fry these corn kernels until crisp and collect on a kitchen towel or tissue paper.
• To make the spice mix, mix together red chilli powder, turmeric powder, amchoor powder, chaat masala, cumin powder and some salt. Mix it well.
• Spice up the corn kernels with this spice mix. Sprinkle some lemon juice, mix well and serve