Air fryer recipe · Snacks
Masala Corn Vadi
Sweet corn mashed into spiced gram-flour squares, steamed and air-crisped into golden bite-size snacks.
- 32 minTotal time
- 185°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 170kcal
- 6.8 gprotein
- 21.9 gcarbs
- 6.0 gfat
- 4.4 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Sweet corn kernels1.5 cups
- Besan (gram flour)3/4 cup
- Green chilli-ginger paste2 tsp
- Coriander and cumin powder1 tsp each
- Oil for brushing1 tbsp
Method
Make the corn batter
Coarsely crush the corn kernels, leaving some whole for bite, and mix with the besan, chilli-ginger paste, coriander and cumin powders and salt. Add a splash of water only if needed to form a thick, sticky paste that holds its shape.
Steam the slab
Spread the mix about two centimetres thick on a greased plate and steam for 12 minutes until firm and set. Cool it fully before cutting, as a warm slab crumbles while a cooled one slices into clean, neat pieces.
Cut into vadis
Slice the cooled slab into neat squares or fingers. Handle them gently, as the corn keeps these softer than a plain besan vadi, so a careful hand stops them breaking before they reach the basket.
Oil and preheat
Brush each piece lightly on all sides with oil and preheat the air fryer to 185C. Arrange them in a single layer with gaps between them so the hot air flows all around and crisps every face evenly.
Air-fry the vadi
Air-fry at 185C for 14 min, turning once midway so both faces crisp up. They are done when golden, firm to the touch and lightly crusted at the edges, with a dry surface all over.
