Cheese corn balls is a wonderful starter made with minimal ingredients and also makes a nice evening snack with a cup of tea or for kids after school.
INGREDIENTS
English |
Tamil |
Telugu |
Quantity |
Corn Kennels |
Solam |
Mokkajonna |
1 cup |
Potato |
Urulai Kizhangu |
Alugadda |
1 medium |
Cheese Grated |
Cheese |
Cheese |
1 cup |
Green Chillies |
Pachai Milagai |
Pachi Mirapakaya |
1 finely chopped |
Ginger |
Inji |
Allam |
1 inch piece |
Chilli Powder |
Milagai Thool |
Kara Podi |
1 tsp |
Crushed Pepper |
Milagu |
Miriyalu |
1 tsp |
Coriander Leaves |
Kothamalli |
Kothimeera |
finely chopped |
Salt |
Uppu |
Uppu |
As Needed |
Oil |
Ennai |
Nune |
To deep fry |
Plain Flour |
Maida |
Maida |
1 tbsp |
Corn Flour |
|
4 tbsp |
|
Bread Crumbs |
|
As Needed |
STEPS
- Boil the corn in hot water or microwave for 4 - 5 minutes.
- Boil potato, peel and mash it well
- Grate the cheese. I used cheddar cheese. You can use mozarella too.
- Finely chop ginger, green chillis and coriander.
- Run the boiled corn in a blender/mixer for just once or twice. Use the pulse option. Dont make a paste.
- Now combine all the ingredients with 2 tbsp of corn flour and salt and mix well.
- Dont add water.. the mixture will be a little sticky due to cheese.. Wet you hands and make equal golf size balls.
- Spread some corn flour in a plate and roll the balls in it so that they are coated well in the flour.
- Take 1 tbsp of maida and 1 tbsp of corn flour and add little water to make a batter (not too thick or thin). the batter should coat the balls.
- Dip the ball in the batter and then roll them in the bread crumbs one by one and keep aside.
- You can do till this step and keep in fridge for a day too.. and just before serving you can fry them in oil.
- Heat oil in a kadai and fry the balls in batches until golden brown. Drain them on a paper towel.
Serve with tomato sauce / chutney / mayo or anything of your choice.
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