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Crispy Corn कॉर्न कुरकुरे पकौड़े spicy Schezwan Corn ribs monsoon Bhutta

The one ingredient that's almost never out of season. Try these 2 spicy, chatpata recipes today!

25-35 minutes
2-4
Indian
Crispy Corn कॉर्न कुरकुरे पकौड़े spicy Schezwan Corn ribs monsoon Bhutta Recipe - Ranveer Brar

Ingredients

For Corn Bhajiya

2 whole Sweet Corn kernels, plucked, भुट्टा

Salt to taste, नमक स्वादअनुसार

1 tsp Black peppercorn, crushed, कुटी काली मिर्च

1 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट

1 cup Rice flour, चावल का आटा

1 cup Gram flour, बेसन

2 tsp Degi red chili powder, देगी लाल मिर्च पाउडर

¼ cup Water, पानी

2 tsp Butter, cubed, मक्खन

½ tbsp Schezwan sauce, शेज़वान सॉस

½ tsp Baking powder, बेकिंग पाउडर

Oil for frying, तेल तलने के लिए

 

For Corn Rib

2 tsp Oil, तेल

2 no. whole Sweet Corn, cut into ribs, भुट्टा

6-7 no. Garlic cloves, लहसुन

Salt to taste, नमक स्वादअनुसार

2 cup Water, पानी

1 tbsp Butter, cubed, मक्खन

1 tbsp Schezwan sauce, शेज़वान सॉस

1 tbsp Butter, cubed, मक्खन

½ tbsp Coriander leaves, chopped, धनिया पत्ता

2 tsp Lemon juice, नींबू का रस

 

For Garnish

Coriander sprig, धनिया पत्ता

Lemon wedges, नींबू फांक

Process

For Corn Bhajiya

  • In a bowl, add sweet corn kernels, salt to taste, black peppercorn, ginger garlic paste, rice flour, gram flour, degi red chili powder, water and mix it well.
  • Add butter, schezwan sauce, baking powder and coat the kernels well.
  • In a kadai, heat oil, drop the lemon size batter and fry until golden in color on medium high flame.
  • Transfer it to an absorbent paper and keep it aside for further.
  • Refry the bhajiyas until crispy and transfer it to a serving dish.
  • Garnish it with coriander sprig and serve hot with schezwan sauce.

 

For Corn Rib

  • In a kadai, add oil, place the corn ribs, add garlic cloves and sear it for a minute.
  • Add salt to taste, water, butter, close the lid and cook it for 5-6 minutes until cooked well.
  • Add schezwan sauce, butter and simmer it for a while.
  • Finish it with some coriander leaves and lemon juice.
  • Transfer it to a serving dish, garnish it with coriander sprig and lemon wedges.
  • Serve hot with schezwan sauce.

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