Ingredients
¾ cup Sweet corn cooked
1 cup Cheese grated
1 Potato
½ tablespoon Corn starch white corn flour
½ tablespoon All purpose flour
1 Green chill
2 tablespoon Coriander leaves chopped
½ teaspoon Black pepper powder
Salt
Oil – To deep fry
For coating
2 tablespoon All purpose flour
Bread crumbs – As needed
Cook Mode
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Instructions
Wash & pressure cook potato firstly. Peel and mash it well.
Boil sweet corn until soft, drain, keep aside. Finely chop green chilli and coriander leaves.
In a mixing bowl, mix these ingredients along with cheese, corn flour, all purpose flour, pepper, salt.
Roll to equal sized balls. Make a smooth paste with 2 tablespoon purpose flour and required water. It should be like a batter. Not thin not too thick.
I rolled the balls in corn starch (optional, you can skip) and then dipped in the all purpose flour paste.
Roll this in bread crumbs to coat evenly on all sides.
Arrange in a plate. Heat oil in a kadai and once the oil is hot, drop few balls at a time. Cook in medium flame and drain in paper towel once golden.
Keep turning in between gently to ensure even browning. Once done, drain to paper towels.




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