CORN, CHEESE AND CHUTNEY BOMBS.
Crispy balls filled with spicy chutney. An ideal snack and starter recipe.
Making snacks is always a challenge and I want to always look out for newer recipes. This time I tried an all veg recipe with corn, potatoe and mixed it with some yummy cheese to make these Balls. They went fabulously well with a hot cup of tea. These crispy bombs are delicious and look awesome too.
These bite size snack balls are full of flavors, aroma and taste. This easy vegetarian appetizer can be made for parties or evening snacks.
Talking about today’s chutney bombs recipe I like it as it is easy, simple, spicy and can be a super hit party appetizer. I made it for the family and they loved it.
Here are some simple tricks that you have to keep in mind to make perfect chutney bombs:
- I have used the chutney as stuffing. It is very important that chutney is thick otherwise it will be very difficult to stuff it. Make sure you do not add any water or add very less water while grinding chutney.
- Make sure that balls are smooth with no open ends before frying.
- After rolling the balls in bread crumbs, roll them gently between your palms so that all the crumbs get stuck to the bread, This way crumbs will not come out while frying.
- Fry chutney bombs at medium heat.
FOR GREEN CHUTNEY:
- Grated coconut (fresh or frozen): ½ cup
- Washed coriander or cilantro leaves: ½ cup
- Green chilly: 1-2
- Ginger: ½ “
- Garlic: 2 cloves
- Lime or lemon juice: 1 tbsp
- Salt
In a mixing jar grind grated coconut, coriander leaves, ginger, garlic, green chilly, lemon juice and salt. Grind them to a thick chutney and keep it aside.
Ingredients
- Corn-1 cup frozen or fresh
- 4 medium potatoes (boiled and mashed)
- Cheddar cheese-3/4 cup
- Corn flour-2 tbsp
- All purpose flour-1/4 cup
- Salt to taste
- Green Coriander - 2 tbsp Chopped
- Baking powder - 1/8 tsp
Instructions
In a bowl, mix together corn, potatoes, cheese, corn flour, all purpose flour, salt, green coriander and baking powder.
- Mix everything and keep it aside.
- Now grease your palms with little oil and take some potato mixture in your hands.
- Make a small disc out of potato mixture and put some chutney in the center.
- Close it from all the sides and make a smooth ball.
Refrigerate for 10-15 minutes. Take out from the refrigerator.
Dip the balls in milk and then in bread crumbs , so that the crumbs coat well.
Refrigerate again for 10-15 minutes
Heat oil in pan
Take the balls out of the refrigerator and let then sit on the counter for at least 2-3 minutes before frying
When the oil becomes very hot, Turn the heat to medium and fry the balls till golden brown
Take care not to fry the balls at a very high heat , other wise they will turn darkish, and you want it golden brown.
Serve and enjoy. As a garnish, I spooned a little sriracha mayo on top of the balls.
