Jain Style Corn Rice Balls
Serving- 4
INGREDIENTS
Butter - 2 tablespoons
All purpose flour - 1 tablespoon
Milk - 200 milliliters
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Water - 400 milliliters
Sweet corn - 100 grams
Cooked rice - 180 grams
Salt - 1/4 teaspoon
Chilli flakes - 1/2 teaspoon
Green chili - 1/2 teaspoon
Coriander - 1 tablespoon
All purpose flour - 50 grams
Corn flour - 20 grams
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Water - 150 milliliters
Bread crumbs - for coating
Oil - for frying
PREPARATION
- Heat 2 tablespoons butter in a pan, add 1 tablespoon all purpose flour and mix well.
- Now, add 200 milliliters milk and mix again.
- Add 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mix well.
- Cook on medium heat for 2-3 minutes, till the mixture gets thick, while stirring continuously.
- Cool for 10 minutes. Keep aside.
- In a pan, add 400 milliliters water, 100 grams sweet corn and stir well.
- Transfer it in a strainer and remove the excess water from it.
- Now, transfer it in a blender and blend it well.
- In a mixing bowl, add prepared white sauce, blended corns, 180 grams cooked rice, 1/4 teaspoon salt, 1/2 teaspoon chilli flakes, 1/2 teaspoon Green Chili, 1 tablespoon coriander and mix it well.
- In an another bowl, add 50 grams all purpose flour, 20 grams corn flour, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 150 milliliters water. Mix well.
- Now, take a small portion from the mixture and shape into a round ball.
- Dip the ball into the flour-water mixture and roll it in the bread crumbs till gets evenly coated from all the sides.
- Heat oil in a wok, deep fry the balls till gets golden brown in colour.
- Serve hot with tomato sauce or any dip of your choice.