Corn - Cheese Balls, in a Wrap
For Corn & Cheese Balls:
Corn - 1 cup
Green Chillies - 1
Cheese - 5 Tbsp, grated
Butter - 2 Tbsp (use half butter and half oil)
Maida - 2.5 Tbsp (use 3 Tbsp wheat flour)
Milk - 3/4 cup
Salt to taste
Oil for deep frying
For the Salsa:
Oil - 2 tsp
Green Chilli - 1, minced
Onion - 1/2, chop finely
Tomato - 1, large, chop finely
Capsicum - 1/2, chop finely
Vinegar - 1/2 tsp
Oregano, dry - 1/2 tsp
Salt to taste
Other Ingredients for the Wraps:
Chapathi - 5
To make the Corn & Cheese Balls*:
Boil corn. Drain well.
Take the chillies in a mixer jar and pulse until it is a coarse paste. Add corn kernels and pulse until coarse. A few whole kernels is Ok.
Heat Butter in a deep pan and fry the flour in it. When it starts bubbling add in the milkall at once.
Stir cook until thick and the mixture leaves the sides of the pan. Cool well.
Tip in the corn and chilli along with cheese, salt to taste and 2 Tbsp breadcrumbs.
Divide into 1" sized balls (about 16) and roll evenly.
Take the breadcrumbs in a shallw plate and drop the cheese balls in it. Coat all over evenly.
Heat oil in a deep pan and deep fry on a medium flame (in small batches) until golden.
To make the Salsa:
Heat oil in a deep pan, and saute chillies, onion and capsicum over a slow flame until the onion changes colour.
Add tomatoes, vinegar, oregano and salt. Simmer for 4 minutes, stirring often. Keep aside.
Assembling the Wraps:
Place a Chapathi on a plate and spoon some Salsa on it.
Top with a couple of cheese balls and top it with sour cream (optional).
Tuck in the base and fold tightly over the filling to make a tight roll.
The last one, ready to be packed into the lunch-box. Verdict - Super Yum... :-)
Happy Son = Elated Amma
The Corn & Cheese Balls make a wonderful starter / appetizer. Serve it on toothpicks with Salsa and Sour Cream, on a bed of lettuce.