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Sweet Corn Balls ( Kebabs and Tikkis Recipes)
Tarla Dalal
16 July, 2014
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Table of Content
Tags
Preparation Time
10 Mins
Cooking Time
20 Mins
Total Time
30 Mins
Makes
10 balls
Ingredients
Main Ingredients
2 cups sweet corn kernels (makai ke dane)
1/2 cup finely chopped spring onion greens
2 tbsp red curry paste
1 tbsp soy sauce
6 tbsp rice flour (chawal ka atta)
salt to taste
oil for deep-frying
To Be Ground To A Smooth Red Curry Paste
1 fresh red chilli , soaked in warm for 10 minutes and drained
1 cup chopped onion
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chopped lemon grass (hare chai ki patti)
1 tsp chopped coriander (dhania)
1/4 tsp coriander (dhania) powder
1/4 tsp cumin seeds (jeera) powder
salt to taste
a pinch of freshly ground black pepper (kalimirch)
Method
- Blend the sweet corn in a mixer to a coarse paste.
- Transfer it to a bowl, add the red curry paste, spring onion greens, soya sauce, sweet corn paste, rice flour and salt in a bowl and mix well.
- Divide the mixture into 10 equal portions and shape each portion into a round ball. .
- Heat the oil in a kadhai on a medium flame, and deep-fry the balls till they are golden brown in colour from all sides. Drain on an absorbent paper and serve hot.
Sweet Corn Balls ( Kebabs and Tikkis Recipes) recipe with step by step photos
Nutrient values (Abbrv)per plate
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Foodie #510386
March 19, 2022, 8:43 p.m.
I MADE THIS STARTER ACCORDING TO THE RECIPE AS THE INGREDIENTS WERE EASILY AVAILABLE IN MY KITCHEN AS ITIS CORN SEASON CORN WAS ALSO THERE. IT WAS SO TASTY THAT MY FAMILY MEMBERS FELT I HAVE ORDERED IT FROM SOME RESTAURANT. THANKS A LOT !
Foodie#392535
July 4, 2020, 4:35 p.m.
Foodie #522195
Aug. 13, 2017, 5:01 p.m.
mouth watering recipe
Payal Thakkar
July 31, 2017, 8:58 a.m.
Foodie #663870
March 20, 2013, 10:37 p.m.
soy sauce optional mein kuch aur me sakte hai??
Kavita kene
Feb. 9, 2013, 11:21 a.m.
Shezwan chutney ke saath mein yeh corn balls mere guests ko kilayee. Yakeen nahi Kar Rahe the ki Maine banaye. Keh Rahe the ki koi restaurant se magwaye hoge.
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