Cheesy Corn Poppers

One of my favorite cities to visit is Mumbai – there’s such a lot to eat! For the chilli and spice loving foodie, Mumbai is possibly Nirvana, if you’re adventurous enough that is.  While I thoroughly recommend high tea at the Sea Lounge, Taj Mahal Palace Hotel, I also recommend the awesomest potato & cheese sandwich you’ll ever eat,  at the street cart  across the road from the famous Leopold Cafe in Colaba Causeway. Wash it down with a pomegranate juice, heavenly!   One of my favourite snacks is from a must-stop Cream Center on Linking Road. I’m not sure if they actually have a sign, but the pink,green and orange “Gelato Italiano” sign is hard to miss.  Almost everything on the menu is great – especially the sizzling brownie! But my most favourite item on their menu is Corn Balls. Yes it’s an odd name, you can stop laughing now. After much deliberation, cogitation and rumination (MasterChef) my cousins and I decided to rename it Cheesy Corn Poppers. So here’s the recipe. It does require a bit of effort, but totally worth it. You might want to go easy on the chilli if you are serving this to kids.

Cheesy Awesome Goodness

CHEESY CORN POPPERS

2 cups  frozen sweet corn, boiled
2 medium sized potatoes, boiled & mashed
1/2 block of cheddar cheese, cut in small cubes
4T cornflour
1/2 cup flour
1 tsp baking powder
5-6 green chillis
3T chopped coriander
1T lemon juice
1tsp sugar
Salt to taste
1/2 cup cold milk
Bread crumbs

In a blending machine, grind chillis, coriander and lemon juice to make a paste. Add corn and grind again, so you have coarsely ground corn. Mix with everything but milk & bread crumbs. Roll into small balls – like a kebab. Chill for 10 minutes. Dip in milk, roll in bread crumbs. Chill some more. Take out of fridge 5 mins before frying. Fry on medium heat till golden brown.  Serve immediately. Really, because the cheese shouldn’t be cold.

And that’s wot2cook for now. I’ll balance it out with a healthy chicken salad later.