Corn and Rice Balls Video by Tarla Dalal Video by Tarla Dalal
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Preparation Time
15 Mins
Cooking Time
30 Mins
Total Time
45 Mins
Makes
40 balls
Ingredients
For Corn and Rice Balls
1 1/2 cups cooked and coarsely crushed sweet corn kernels (makai ke dane)
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 (maida) dissolved in 3/4 cup
bread crumbs for rolling
oil for deep-frying
For Serving With Corn and Rice Balls
Method
For corn and rice balls
- To make corn and rice balls, 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 the corn and rice balls immediately with tomato ketchup.
See step by step images of Corn and Rice Balls
