Jain Cheesy Corn Rice Ball

Ingredients list for Jain Cheesy Corn Rice Ball

• 1 cup Processed cheese grated
• 1 cup Sweet Corn crushed
• 1 cup Rice boiled
• 1 tablespoon Butter
• 2 tablespoons Refined flour (maida)
• 1 cup Milk
• to taste Salt
• 1 teaspoon Red chilli flakes
• 1 teaspoon Dried oregano
• for deep-frying Oil
• 8-10 Fresh coriander leaves
• 1 tablespoon Cornstarch

Method

1. To make white sauce, heat butter in a non-stick pan. Add1 tablespoon flour and mix well. Add milk, mix and cook on low heat till thick.
2. Add salt, ½ teaspoon chilli flakes and oregano and mix well. Transfer into a bowl and set aside to cool to room temperature.
3. Heat sufficient oil in a kadai.
4. Add corn and rice to the white sauce and mix well. Add salt, remaining chilli flakes and torn coriander leaves and mix well.
5. Mix together remaining flour and cornstarch with some water to make a smooth slurry.
6. Divide the corn mixture into equal portions. Flatten, make a dent in the centre and stuff them with cheese. Shape into medium size balls.
7. Dip the prepared balls in theslurry and deep-fry in hot oil till golden. Drain on absorbent paper.
8. Serve hot.

Nutrition Info