Corn kernels: 1 1/2 cups
1 egg, beaten slightly
Corn flour: enough to coat the corn kernels
Maida: 1 tbsp
Ginger garlic paste: 1 tsp
Onions, chopped: 4 tsp
Green onions: 2 tsp
Coriander leaves: 1 tsp
Pepper or chilli powder: 1 pinch
Oil for deep-frying
Finely chopped coriander leaves for garnish.
Steam the corn. Then mix together the corn kernels, the egg, corn flour, garlic-ginger paste and salt such that the steamed corn is well-coated with this mixture.
Heat oil in a vessel and deep fry the corn over high heat until golden brown. Drain on absorbent paper.
Take a pan. Sauté the onions, garlic, chilli and fried corn. Toss it and garnish with green onions and coriander leaves.
About the Chef:
Lokesh Boyapati is the head chef for the entire chain of Xtreme Sports Bar, he worked as Chef in the Marriot Group of Hotels in New Orleans for 3 years. He also worked in the first Fine dining Indian fusion Restaurant (Chakra) in California.
quickFIX Chef Lokesh Boyapati