Cooking time: 60 minutes
Yield: 40 to 45 balls
Spice level: 2 out of 5
Ingredients:
- Boiled or frozen corn kernels – 1 and 1/4 cups
- Garlic pods – 6
- Small green chilies – 4 to 5
- Cilantro, finely chopped – 1/2 cup
- Corn flour – 3 tbsp
- All purpose
- Boiled potatoes – 3
- flour – 1/4 cup and 1 tbsp
- Freshly ground black pepper – 1/2 tsp
- Paprika powder – 1 tsp
- Cheese – 2 cups (I used mozzarella and Italian blend)
- Italian bread crumbs – 3/4 cup
- Panko bread crumbs – 3/4 cup
- Salt to taste
- Oil for frying
- Heat a skillet or pan and spray a little oil and spread the garlic pods and cook till they are soft and brown on both sides.
- Press it with a fork and cook both the sides. Grind garlic with green chilies and 1/4 cup of corn to a coarse paste and transfer it to a mixing bowl.
- Peel and mash potatoes and add it to the bowl followed by the remaining corn, paprika, ground pepper and salt. Blend everything well.
- Check for salt and add more if required at this stage.
- Now add a tbsp of all purpose flour or maida and 3 tbsp corn flour, mix well.
- Sprinkle the chopped cilantro and a cup of cheese. Mix well and add the remaining cheese and blend everything well.
- Take a tbsp amount of prepared mixture and roll into smooth balls. Roll as many balls you want. Refrigerate the balls for a minimum of half an hour.
- Mix 1/4 cup of all purpose flour (maida) with water and make a thin batter.
- Mix panko bread crumbs and Italian bread crumbs together and keep it ready.
- Heat oil for frying over medium heat.
- Remove the balls from refrigerator and drop one by one in the flour batter and coat it nicely.Transfer it to the bread crumbs and roll it and fry it in oil over medium heat. Do not fry it for a long time since cheese starts oozing out.Serve hot with ketchup or by itself. If you make it ahead you can heat it in a preheated oven (at 350ºF) for 5 to 8 minutes before serving.
