Sweet Corn Balls ( Kebabs and Tikkis Recipes)
by Tarla Dalal
16 May 2014
This recipe has been viewed 83419 times
This ever-popular chinese starter is perked up by the use of authentic red curry paste.
Sweet Corn Balls ( Kebabs and Tikkis Recipes) recipe - How to make Sweet Corn Balls ( Kebabs and Tikkis Recipes)
Preparation Time: Cooking Time: Total Time:
Makes 10 balls
2 cups sweet corn kernels (makai ke dane)
1/2 cup finely chopped spring onion greens
2 tbsp red curry paste
1 tbsp soy sauce
6 tbsp rice flour (chawal ka atta)
salt to taste
oil for deep-frying
To Be Ground To A Smooth Red Curry Paste
1 red chilli , soaked in warm for 10 minutes and drained
1 cup chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chopped lemon grass (hare chai ki patti)
1 tsp chopped coriander (dhania)
1/4 tsp coriander (dhania) powder
1/4 tsp cumin seeds (jeera) powder
salt to taste
a pinch of pepper powder
Method
- Method
- Blend the sweet corn in a mixer to a coarse paste.
- Transfer it to a bowl, add the red curry paste, spring onion greens, soya sauce, sweet corn paste, rice flour and salt in a bowl and mix well.
- Divide the mixture into 10 equal portions and shape each portion into a round ball. .
- Heat the oil in a kadhai on a medium flame, and deep-fry the balls till they are golden brown in colour from all sides. Drain on an absorbent paper and serve hot.
Nutrient values per ball
| Energy | 75 cal |
| Protein | 1.5 g |
| Carbohydrates | 12.2 g |
| Fiber | 0.9 g |
| Fat | 2.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 43.5 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 3.8 mg |
| Folic Acid | 7.8 mcg |
| Calcium | 9.9 mg |
| Iron | 0.3 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 105.1 mg |
| Potassium | 74 mg |
| Zinc | 0.2 mg |
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