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How to make Crispy Chinese Corn Dhaba Style - Crispy Chinese Corn has been a real crowd pleaser and its no wonder its popularity is growing so rapidly.

This is a very simple and Tasty Indo-Chinese recipe. Excellent as a starter made Dhaba Style! :)

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Recipe Ingredients -
FOR Corn Coating
Boiled Corn Kernels - 2.5 Cups
Salt - 2 Tsp
Black Pepper Powder - 1/4 Tsp
Corn Flour / Makki ka aata - 2 Tbsp
Maida / White Flour - 2 Tbsp
Oil to Fry
FOR Masala
Oil - 2 Tbsp
Ginger - 1Tbsp (Finely Chopped)
Garlic - 2 Tbsp (Finely chopped)
Spring/Green Onion (White Bulbs) - 1/4 Cup
Green Chillies - 4 ( Sliced Diagonally)
Capsicum / Green Pepper - 3/4 Cup
Salt - 1/4 Tsp
Black Pepper Powder - 1/2 Tsp
Vinegar - 2 Tsp
Soy Sauce - 2 Tsp
Red Chilli Sauce - 1 Tbsp
Tomato Sauce - 1/2 Tbsp
Spring Onion Greens - To Garnish

Instructions
!Corn
Take boiled corn in a mixing bowl and add salt , Black pepper Powder, Corn Flour , White flour.
Mix well till the Corn Kernels are coated properly.
In a Wok/Kadai on med high heat take oil to Deep fry.
Heat oil to 360 F.
Add the coated kernels gently to make sure you do not splatter the oil.
Cover the wok with a plate while leaving some open space to let the steam escape.
!Stir in between using the lid as guard against hot oil.
Cook till the Corn Kernels are golden.
Remove them from oil on a absorbent paper.
!Cooking Masala
In a deep pan on medium high heat take Oil
Add ginger and garlic. Cook till the raw smell of garlic disappears.
Now add the chopped white bulbs of Spring/Green Onion. Also add green chillies.
Cook for about a minute then add Capsicum.
Cook for 3-4 minutes. Now add Salt, Black Pepper powder, Vinegar, Soy sauce, Red Chilli sauce and Tomato Ketchup.
Mix all ingredients well and cook for another 2-3 minutes.
Now add the Fried corn Kernels. and mix everything well.
Cook for 2-4 minutes and Garnish with Greens from Green/Spring Onion.
Serve Hot