Cheesy Schzewan corn balls.

by - 4:04 AM

Regular readers of my blog know that I am not that dal-rice person. I love carrying different dishes in my dabba. I give you all possible excuses to avoid taking plain rice in my box. May be because I have my dinner at around 1:30 AM morning. If I can call it my lust it to carry different dishes in my dabba, I keep googling googling during my shift to find some nice and interesting one pot meals, filling soups or salads.
In that quest, I found this recipe and I gave my own twist by adding ingredients of my choice. Here's the result. But the only challenge is that you cannot carry them in your dabba. But you can use the soggy and soft balls in Manchurian sauce.
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Cheesy Schzewan Corn Balls
Ingredients:
Mozzarella Cheese- 1/4th cup sliced into small cubes.
Frozen or fresh Corn- 1 cup
Schezwan Sauce or Paste- 1 and 1/2 tbsp
Salt- as per taste
Pepper Powder-1 tsp
All Purpose Flour- 2 tbsps
Boiled Potato- 1 medium sized
Roasted Oats- 1/4th cup
Oil- For frying
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Procedure:
Boil sweet and drain excess water from it. Grind sweet corn into a coarse paste. In a bowl add all the ingredients except cheese. Take small amounts of the prepared dough and make an impression of your thumb in between. Place a small cube of mozzarella cheese in that impression. Pull all the ends and shape this mixture into a ball. Make a thin paste of all purpose flour and water in a bowl. Dip these balls into this mixture and roll them in oats. Heat oil in a kadai and fry these balls until golden brown and crisp. Transfer them onto a kitchen napkin to remove excess oil and serve hot with ketchup.
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Chef's Words:
1)  Oil shouldn't be too hot else you will end up getting uncooked balls and burnt ones.
2) Please make sure that you are at safe distance because few corns will pop out and this will end up with spilling of oil. So be careful.
3) You can roll the balls in bread crumbs. But I roasted oats and powdered them.
4) You can use the left over balls in Manchurian sauce and serve it with Fried rice.

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