This corn snack is a regular at my home. I use left over cooked rice as a binding ingredient instead of potato. Very tasty afternoon snack to go with a hot cup of tea.
1 cup grated corn
1 cup milk
½ tsp pepper pwd
2 tbsp grated cheese
3/4 to 1 cup left over cooked rice
1 tbsp chopped coriander leaves
1 tbsp chopped green chillis
2 tbsp maida
1 tbsp cornflour
½ cup water
½ cup bread crumbs
1 tsp cumin seeds
1 tbsp butter
salt
Heat butter in a dish and add the cumin seeds and let them splutter.Add the corn, salt and pepper pwd along with milk and let the corn cook in this milk till the milk is absorbed. Add the cooked rice and cover with lid for 5 mts.
Coarsely mash the corn and rice mixture with the back of a ladle. Remove from heat.
Add grated cheese, coriander leaves and green chillis and mix well.
Shape as longitudinal thick fingers as shown below in the picture.
This recipe makes 10-12 fingers. Refrigerate for 20 mts.
Meanwhile add water to the maida and cornflour to make a flowing batter.
Heat enough oil in a vessel for deep frying the corn fingers.
Dip each corn finger in the maida-cornflour batter and then roll in bread crumbs and deep fry to a golden brown shade.
Serve with tomato sauce or mint chutney.
