Cheese Corn Balls.......!

Balls - Ready to be served

Here is a recipe I learnt in a cookery class. (I owe it to Mrs. Rita Kapoor) Its a starter dish and is favourite in my family! It is sold in hotels for a lot of money, but after I learnt it, I dont have the heart to spend on it anymore, I rather make it at home!! Its very easy to prepare!
Makes 20 balls

Balls- some with bread crumbs

Ingredients
2 cups full boiled corn
200 gms. Paneer
6 to 7 cubes of cheese
4 tbspn. Corn flour
½ cup Maida
1 tspn. Baking powder
5 to 6 green chillies
2 to 3 tbspn. Finely chopped coriander
1 tbspn. Fresh lemon juice
1 tspn. Sugar
Salt to taste
½ cup milk
Bread crumbs
Oil to deep fry

Balls- As they fry
Method
Grind the boiled corn till coarse, be careful not to make a paste of it. Smash the Paneer evenly. Cut the cheese in small pieces. Grind coriander and green chillies together to make a fine paste.
Mix ground corn, paneer, cheese, coriander and green chillies paste, maida, corn flour, baking powder, sugar, lemon juice and salt together. Blend it together very well. Now make lemon size balls from it and refridgerate for 10 mins. Remove from fridge, take cold milk and dip the balls in the milk and then in bread crumbs so that the bread crumbs are evenly spread around the ball, repeat the process with all the balls. Refridgerate for 10 more mins. Remove. Heat oil in a pan on high flame, after it becomes piping hot, reduce flame to medium and fry the balls till golden brown. Please be careful not to fry the balls immediately after removing them from fridge, keep them outside for 2 to 3 minutes. And also, dont fry them on high flame or when the oil is too hot, otherwise the balls turn dark brown from outside but remain cold from inside.
Your delicious cheese corn balls are ready to be served. Savour with Tomato Ketchup!