Cheese corn balls


  • 3/4 cup boiled sweet corn kernels (makai ke dane) , crushed coarsely
  • 1 tbsp plain flour (Maida)
  • 1/2 cup milk
  • 1 tbsp chopped celery
  • 1 tsp chopped green chillies
  • 3 to 4 tbsp grated processed cheese
  • 2 tbsp butter
  • salt to taste
  • 1/4 cup plain flour (Maida)
  • bread crumbs
  • oil for deep-frying


Heat the butter in a pan, add the flour and sauté for a minute. Add the milk and keep stirring till the mixture becomes very thick. Cool completely. Add the corn, celery, green chillies, cheese and salt and mix well. Divide the mixture into 16 equal portions and shape them into even sized balls. Mix ¼ cup of flour with water to make a thin paste. Dip the corn balls into the paste. Roll into the breadcrumbs in such a way that they coat the corn balls completely. Chill for 20 minutes. Keep aside. Heat the oil in a kadhai and deep-fry the balls in it till they are golden brown. Drain on absorbent paper and serve immediately

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