Food Blogs
Corn and Rice Balls Recipe
Prep Time | 15 minutes |
Cook Time | 30 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 1 1/2 cups cooked and coarsely crushed
- sweet corn kernels
- 1 1/2 cups cooked rice chawal
- 3/4 cup butter
- 1/2 cup plain flour maida
- 2 1/4 cups Milk
- 1/2 cup finely chopped coriander dhania
- 2 tbsp finely chopped green chillies
- salt to taste
- 1/3 cup plain flour dissolved in maida
- 3/4 cup Water
- bread crumbs for rolling
- Oil for deep frying
For Serving
Ingredients
For Serving
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Instructions
- Put the butter in a broad non-stick pan, add the flour and cook for a few minutes till bubbles appear on it, while stirring continuously.
- Add the milk and cook on medium flame for 2 to 3 minutes, till the mixture is thick, while stirring continuously.
- Remove from the flame and transfer to a bowl.
- Add the rice, sweet corn, coriander, green chillies and salt, mix well and allow it to cool completely.
- Once cooled, divide the mixture into 40 equal portions and shape each portion into a round ball.
- Dip each ball into the flour-water mixture and roll it in the bread crumbs till it is evenly coated from all the sides.
- Heat the oil in a kadhai and deep-fry 3 to 4 balls at a time till they are golden brown in colour from all the sides.
- Serve immediately with tomato ketchup.