Pressure cook the corn cobs up to 5 long whistles in salt water and drain. Shred the corn kernels and sprinkle the mixture of corn flour, rice flour, chilli powder, water and little salt and thoroughly coat the corn kernels
Heat oil in a wok and deep fry the corn kernels on a medium flame until crispy and golden in colour.
Recipe courtesy: 4th sense cooking
Bawarchi of the Week
Walter Pais is a passionate cook who aims to share his culinary experience through his interesting blog.