By Aditi Saraswat
February 25, 2026
After a long day of fasting in Ramadan, you crave something crunchy, spicy, and instantly satisfying. This Iftari special crispy corn is light yet flavourful, easy to prepare, and perfect to serve alongside dates and refreshing drinks.
2 cups sweet corn kernels 3 tbsp cornflour 2 tbsp rice flour ½ tsp red chilli powder ¼ tsp black pepper ½ tsp salt Oil for deep frying 1 tbsp butter 1 tbsp finely chopped garlic 2 tbsp finely chopped onion 1 tbsp chopped capsicum 1 tsp lemon juice 1 tbsp chopped coriander leaves ½ tsp chaat masala
Boil sweet corn kernels in salted water for about 5 to 7 minutes. Drain it completely and let it sit for some time to remove excess moisture.
Mix corn with cornflour, rice flour, salt, pepper, and red chilli powder. Mix everything nicely so that the corn kernels are evenly coated with the spices.
In a deep pan, heat oil and fry the spice-coated corn in small batches on medium heat until they appear to be golden and crisp. Do not brown them.
In another pan, melt butter and sauté garlic, onion, and capsicum for about 1 to 2 minutes until they turn slightly soft but not mushy.
Add the already fried corn to this sautéed mixture. Sprinkle chaat masala from the top and toss well so that the spices cover every crunchy kernel.
Turn off the flame, drizzle lemon juice from the top, garnish with some fresh chopped coriander leaves, and serve hot as a crunchy Iftari starter.