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


Red hot chilli peppersMay 12, 2010