Corn cheese balls
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This recipe has been viewed 14634 times
Vermicilli makes the startes crispy.
if wants to avoid cornflour or maida add bread instead of that in the mixture.
#150 gms boiled sweet corn
#200 gms processed cheese grated
#200 gms potatoes boiled and mashed
#100 gms capsicum cut into small pieces
#salt to taste
#1 tsp white pepper powder
#½ tsp. cornflour
#1 tsp. refined flour (maida)
#oil for frying,
#4 tbsp. vermicilli
#2 tsp chana daal
For the batter:
# 4 tsp. maida,
# 1 tsp. cornflour,
# water as required.
- 1. in a bowl, combine the cheese, potato, chana daal, corn and capsicum.
- 2. add the salt, white pepper, oregano, cornflour and the refined flour. mix thoroughly.
- 3. divide and shape the mixture into tiny balls. set aside.
- To prepare the batter:
- Mix the maida and cornflour with sufficient water to make a thick consistency. to make the corn cheese balls:
- 1. dip the corn cheese balls in the batter and roll them in the vermicilli.
- 2. heat the oil in a deep pan and fry the corn cheese balls.
- 3. serve hot with green chutney or sauce.
This recipe was contributed by kanukukreja on 27 Jun 2005
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