Corn, Spinach and Rice Balls,
Recipe Link : http://www.tarladalal.com/Corn....-Spinach-and-Rice-Ba

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Corn, Spinach and Rice Balls

An innovative snack of cooked rice, luscious sweet corn kernels and healthy spinach bound together by cheese and thick sauce, coated with batter and bread crumbs, and deep-fried till crisp. The Corn, Spinach and Rice Balls feature a perfectly crisp top layer and a luxuriously soft interior, which makes the overall effect wonderful beyond words. Indeed, a great starter for a grand meal.

Preparation Time: 15 minutes.
Cooking Time: 20 minutes.
Makes 20 balls.

¾ cup cooked sweet corn kernels (makai ke dane)
¼ cup blanched and finely chopped spinach (palak)
1½ cups cooked rice (chawal)
2 tbsp finely chopped coriander (dhania)
1 tbsp finely chopped green chillies
2 tbsp grated processed cheese
Salt to taste
5 tbsp plain flour (maida)
¾ cup of water
Bread crumbs for rolling
Oil for deep-frying

For the thick sauce
3 tbsp butter
5 tbsp plain flour (maida)
1 cup milk

For serving
Tomato ketchup

For the thick sauce
1. Heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for 1 minute, while stirring continuously.
2. Add the milk, mix well and cook on a medium flame for 2 to 3 minutes or till the sauce thickens, while stirring continuously.
3. Allow to cool completely. Keep aside.

How to proceed
1. Combine the plain flour and ½ cup of water in a deep bowl, whisk well and keep aside.
2. Combine the prepared thick sauce, sweet corn, spinach, rice, coriander, green chillies, cheese and salt in a deep bowl and mix well.
3. Divide the mixture into 20 equal portions and roll each portion into a round ball.
4. Dip each ball in the prepared plain flour-water mixture and roll in the bread crumbs till they are evenly coated from all the sides.
5. Heat the oil in a deep non-stick and deep-fry, a few balls at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
Serve hot with tomato ketchup.