Air fryer recipe · Snacks
Masala Corn Cups
Warm buttery masala corn spooned into crisp edible cups for a fuss-free party bite.
- 16 minTotal time
- 180°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 190kcal
- 5.1 gprotein
- 27.5 gcarbs
- 6.9 gfat
- 2.9 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boiled sweet corn1.5 cups
- Tortilla rounds6 small
- Butter2 tbsp
- Pav bhaji masala1 tsp
- Coriander, chopped2 tbsp
Method
Shape the cups
Press each small tortilla round into a greased muffin mould so it forms a little cup with crinkled walls. Brush the insides lightly with butter, as this helps the tortilla hold its shape and crisps the walls into a golden shell.
Make the masala corn
Toss the boiled corn with melted butter and pav bhaji masala until it is glossy and well coated. Fold in half the coriander now so its fresh scent runs right through the filling instead of just sitting on top.
Fill the cups
Spoon the masala corn into each tortilla cup, mounding it just above the rim. Do not overfill, or the weight will slump the walls and the cups will lose their neat shape as they cook.
Air-fry to crisp
Place the filled moulds in the basket and air-fry at 180C for 12 min until the cup edges turn golden and crunchy. Scatter the rest of the coriander over the tops and serve warm while the shells are still crisp.
