Corn and cheese thoughtfully combined with potatoes, bell pepper and few spices results in an irresistible starter. You can bake or deep fry the balls, either way works well.
INGREDIENTS: (makes 15 balls)
1⁄2 cup boiled corn kernels
1 cup grated cheese
1 teaspoon salt
1 finely chopped green bell pepper
1 green chili finely chopped
1⁄2 teaspoon of red chili flakes
1 medium boiled mashed potato
1⁄4 cup finely chopped cilantro
1 teaspoon ginger paste
2 tablespoons cornstarch
2 cups all-purpose flour
2 cups of bread crumbs
Oil for frying
for Baking Preheat oven at 375F
Bake 5 breads on 400F for 7 minutes and then ground them into crumbs. Mix all the ingredients together except the bread crumbs and all-purpose flour. Wet your palms and make 1-1⁄2 inches circular balls. Mix 1 cup of flour with little
water to get a medium pouring consistency batter. On a rolling board, put the remaining flour and bread crumbs separately. Roll the balls on the flour, dip into the batter and then roll again into the bread crumbs. Heat the oil on high temperature in a wok and reduce the heat to medium once oil is hot. Add 4 balls at a time, cooking them on medium heat until they turn golden brown. For baking, put the balls in the oven for 20-30 minutes at 375F
Note: Make sure the balls are nicely covered with batter and crumbs so that the cheese doesn’t ooze out while frying.
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