Crispy Masala Corn Recipe

Crispy Masala Corn

Crispy Masala Corn

Crispy Masala Corn is a quick and delicious recipe of battered corn kernels deep fried and flavoured with spices.

Crispy Masala Corn is my family’s favourite snack especially while we are watching a movie or a weekend evening snack. These little battered gems of corn are so moreish that it is hard to stop eating them.

You can serve the Crispy Masala Corn as a snack or a starter. The important thing which you must note in this recipe is to get a thin even coating on the sweetcorn which I achieved by sieving the coated corn and partially covering the oil while frying so it doesn’t splutter everywhere.

Crispy Masala Corn tastes delicious when served hot and crisp. Simple, quick and delicious -what more can one ask for?


For Boiling
2 cups corn kernels
Salt to taste

For Coating
½ cup plain flour
½ cup cornflour
1 teaspoon black pepper
1 teaspoon garlic powder
Salt to taste

For Flavouring
1 teaspoon chaat masala
1 teaspoon Kashmiri red chilli powder
1 tablespoon finely chopped coriander

Other Ingredients
Oil for deep frying



Heat 2-3 cups water in a pan and add the corn kernels and salt. Boil them for about 3-4 minutes.

After 3-4 minutes, strain the corn using a colander and keep it aside to let it cool.


Add 2 tablespoons plain flour, cornflour, salt, black pepper, garlic powder and 1 tablespoon water to the boiled corn kernels and mix gently to lightly coat the corn.


Repeat the same process of adding 2 tablespoons plain flour, corn flour and water to coat the corn kernels evenly with the mixture. It takes 2-3 repeats to coat the corn evenly.

Sieve the battered corn kernels using a strainer to remove the extra flour from the corn kernels.


Heat oil in a pan for frying. To check if the oil is hot enough to start frying, add a corn kernel to the oil and if it sizzles up immediately then you know the oil is ready for frying.

Using a strainer, gently slide the coated corn kernels in the oil on high heat. I prefer to partially cover (60-80%) the pan with a lid as the corn tends to splutter a lot of oil. Fry them on high heat for 2-3 minutes until they turn crispy and golden brown.

Use a strainer to remove them from the oil. Drain them on a kitchen roll/absorbent paper to soak excess oil.


Sprinkle the chaat masala, Kashmiri Red Chilli and coriander and toss everything together. Serve hot!

Tips & Variations

  1. Fresh and frozen both corn works for this recipe. Fresh corn kernels need to be boiled and cooled down before adding the flour. Frozen corn kernels can be defrosted and used.
  2. While coating corn kernels, sprinkle 1-2 tablespoons plain flour and corn flour in batches. Sprinkle little water and again repeat the same process 3-4 times until the corn kernels are coated well.
  3. Coating the corn kernels evenly results in a crispy corn.
  4. It’s important to fry the corn kernels on high heat.
  5. After adding corn kernels to the hot oil, cover the frying pan (60-80%) with a lid as there is moisture in the corn and they expand while frying and because of these the corn kernels can at times burst.
  6. It’s better to serve the corn kernels immediately otherwise they may turn soggy.
  7. You can add finely chopped onions, coriander, and tomato for another flavour level before serving.

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