Name: CORN CHEESE BULLETS recipe by Dr. Faraah Khan at BetterButter
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 10
Ingredients: 200 grams corn kernels, boiled; 2 medium potatoes, boiled & mashed; 1 medium onion, finely chopped; 2 tablespoon gram flour/ besan, roasted; 2 brown bread slices, crumb them in mixer; 1 tablespoon ginger garlic paste; 1 teaspoon red chilly powder; 1/2 teaspoon turmeric powder; 1 teaspoon garam masala powder; 1 teaspoon chaat masala; Salt to taste; Juice of 1 lime; 2 cubes processed cheese, grates; Half cup freshly chopped coriander; Oil for frying

ABOUT CORN CHEESE BULLETS RECIPE

Corn cheese bullets make an excellent tea time snack, party starter or a perfect food to bribe kids. Boiled chopped corns are mixed with potatoes n breadcrumbs along with some spices and then shaped as bullets. These can be kept frozen & fied or baked as and when required. Do try this recipe & share your comments below

Ingredients Serving: 10

200 grams corn kernels, boiled
2 medium potatoes, boiled & mashed
1 medium onion, finely chopped
2 tablespoon gram flour/ besan, roasted
2 brown bread slices, crumb them in mixer
1 tablespoon ginger garlic paste
1 teaspoon red chilly powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala powder
1 teaspoon chaat masala
Salt to taste
Juice of 1 lime
2 cubes processed cheese, grates
Half cup freshly chopped coriander
Oil for frying

Instructions

TAKE 200GMS BOILED CORN KERNELS IN A CHOPPER
COARSELY CHOP THEM
TAKE IT IN A MIXING BOWL & ADD 2 MEDIUM-SIZED BOILED POTATO
BREADCRUMBS MADE FROM 2 SLICES OF BROWN BREAD
1 MEDIUM ONION, FINELY CHOPPED
2 TBSP ROASTED GRAM FLOUR
1 TSP RED CHILLI POWDER
HALF TEASPOON TURMERIC POWDER
1 TSP GARAM MASALA POWDER
1TSP CHAT MASALA
1 TBSP GINGER GARLIC PASTE
JUICE OF 1 LIME
SALT AS PER TASTE
HALF CUP FRESHLY CHOPPED GREEN CORIANDER
2 CUBES PROCESSED CHEESE, GRATED
MIX EVERYTHING WELL
GREASE HANDS IF REQUIRED. TAKE A TABLESPOON OF THIS MIX & GIVE THEN ELONGATED SHAPE
MAKE BULLETS OUT OF THE REMAINING MIXTURE
SET THESE IN FRIDGE FOR 30 MINUTES
BEFORE SERVING, HEAT SUFFICIENT OIL UNTIL ITS MEDIUM HOT. THEN DROP THE BULLETS ONE BY ONE
CAREFULLY TURN THEM FOR EVEN BROWNING ON ALL SIDES
WHEN DONE REMOVE ON AN ABSORBENT PAPER. SERVE HOT WITH TOMATO KETCHUP

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