Makka Poa-Indian Corn Puffs |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is an Indian appetizer that is good alone or served with a tamarind chutney dip. Ingredients:
1 1/4 cups flour |
2 teaspoons baking powder |
1 1/2 teaspoons salt |
1 teaspoon cumin seed |
1 teaspoon garam masala |
3/4 cup milk |
1 egg, beaten |
1 tablespoon melted butter |
1 cup thawed frozen corn kernels |
1/2 cup thinly sliced green onion |
1/2 cup minced red bell pepper |
1/2 cup fresh cilantro leaves |
oil (for frying) |
Directions:
1. In bowl combine flour, baking powder, salt, cumin and garam marsala.
2. In small bowl whisk milk, egg and butter.
3. Pour the milk mix over the flour mix; combine quickly to form a lump-free batter.
4. Fold in corn, green onion, minced bell pepper and cilantro.
5. In large pan pour in oil to 1 1/4 inch deep and heat to 375 degrees.
6. Use a teaspoon to gently slip heaping spoonfuls of batter into oil (if you have a melon baller you can use that instead).
7. Only drop in 3 or 4 at a time.
8. Fry the puffs turning them occasionally till golden brown - about 4-5 minutes.
9. Remove from oil and drain on a paper towel.
10. Keep them warm in the oven on low heat.
11. Serve them hot.
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