Air fryer recipe · Snacks
Makki Corn Nuggets
Golden cornmeal nuggets that taste of makki di roti turned into a crisp little bite.
- 19 minTotal time
- 200°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 220kcal
- 5.0 gprotein
- 37.5 gcarbs
- 5.8 gfat
- 4.6 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Makki ka atta (maize flour)1 cup
- Sweet corn kernels, crushed3/4 cup
- Boiled potato, mashed1 medium
- Green chilli & coriander2 tbsp
- Ajwain & salt1 tsp
- Oil for brushing1 tbsp
Method
Make a warm dough
Mix the maize flour with the mashed potato and a little hot water to bring it into a soft, smooth dough. Maize flour has no gluten to hold it, so the starchy potato is what binds the nuggets and stops them crumbling apart.
Add corn and spice
Knead in the crushed sweet corn, chopped green chilli, coriander, ajwain and salt until evenly spread. The crushed kernels dot the dough with little bursts of sweetness that play against the earthy, rustic flavour of the maize.
Shape the nuggets
Pinch off small portions and roll them into rough, walnut-sized nuggets. Leaving the surface a little uneven rather than perfectly smooth gives the hot air more edges to grab, so the nuggets crisp up better all over.
Rest and oil
Chill the shaped nuggets for ten minutes to firm them up, then brush them all over with a thin coat of oil. The rest settles the dough so the nuggets hold together and do not spread or crack once they hit the hot basket.
Air-fry to golden
Air-fry at 200°C for 13 min, turning the nuggets once halfway so they colour evenly. They are done when the outside is deep golden and crunchy while the inside stays soft and moist.
