Corn Poha Vada


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Twist from a regular vada.

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Corn Poha Vada recipe - How to make Corn Poha Vada

Preparation Time:    Cooking Time:    Total Time:     Makes 4 to 6 serving

1 cup boiled sweet corn kernels (makai ke dane)
1 cup rice (chawal) flakes
2 cups boiled and mashed potatoes
3 tbsp grated cheddar cheese
1 cup grated paneer (cottage cheese)
2 green chillies , finely chopped
1/2 cup finely chopped coriander (dhania)
2 tbsp fresh grated coconut
1 tbsp grated ginger (adrak)
1 tsp roasted cumin seeds (jeera) powder
salt to taste
1 tsp chilli sauce
oil for frying

For The White Sauce
2 tsp grated garlic (lehsun)
1/2 tsp coarsely crushed pepper
salt to taste
4 tbsp butter
4 tbsp plain flour (maida)
1 cup milk

To Be Mixed Together For The Coating
1 cup plain flour (maida)
pinch of salt
1 tsp cumin seeds (jeera)
1/4 tsp carom seeds (ajwain)
bread crumbs as needed
For the white sauce

    For the white sauce
  1. Heat the butter in non-stick pan, add the plain flour and saute on low heat for a minute.
  2. Add the garlic and saute for 30 seconds.
  3. Add the milk, while stirring gradually, and bring to boil.
  4. Add the salt and pepper and mix well and cook till the sauce becomes thick and till done.
  5. Keep aside to cool.

How to proceed

    How to proceed
  1. Combine the corn, potatoes, cheese, paneer, green chillies, rice flakes, coriander, coconut, ginger, cumin seeds, salt and chilli sauce in a bowl and toss well.
  2. Add the prepared white sauce, mix well and keep aside.
  3. Divide the mixture into small size balls ,flatten and make a hole in the centre with the help or your thumb.
  4. Dip these vadas in the prepared coating batter.
  5. Roll the vadas evenly with bread crumbs.
  6. Heat oil in a kadhai and deep fry these vadas in oil.
  7. Serve hot with your favourite sauce or chutney.
  8. Enjoy hot.

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This recipe was contributed by MOONBEAMS on 29 Jun 2012

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