VEGGIE CORN CRICKET BALLS

                                                       VEGGIE CORN CRICKET BALLS

  

  Preparation Time: 30 mins
Cooking Time: 15 mins
Makes 6 to 8 servings

Ingrediants:

500 gms boiled potatoes
200 gms chopped onions
150 gms boiled sweet corn kernels (makai ke dane)
100 gms finely chopped cabbage
salt to taste
4 chopped green chillies
1/2 cup chopped coriander (dhania)
1/2 cup tomato ketchup
oil for deep frying

 

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Method

1. Grate boiled potatoes, add salt and mix well. Keep aside.
2. Heat 2 tsp oil in a pan, add the onions, cabbage and saute for 2 minutes.
3. Add the corn and salt, mix well and cook for 3-4 minutes.
4. Add green chillies, coriander and mix well. Keep aside to cool.
5. Divide the mixture into 8 portions.
6. Divide the potato mixture into 8 portions.
7. Flatten s potato ball on palm, place a portion of cooked mixture abd bring all sides together to seal the edges well.
8. Repeat the same with remaining 7 portions to make 7 more balls.
9. Heat the oil in a kadhai and deep fry the balls till they turm golden brown and crisp from all the sides.
10. Drain on an absorbent paper and serve hot.