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Sweet Corn Dumplings

Sweet Corn Kernels - 1 cup
Onion - a palm full (optional)
Roasted Split Chickpeas / roasted Bengal gram - 2 tablespoons
Green Chili - 3-4 finely chopped
Red chili powder - 2 teaspoons
Coriander/Parsley - 2 tablespoons (chopped)
Garam Masala - 1 teaspoon (skip if you cannot make or find it)
Ginger-Garlic paste - 2 teaspoons
Salt - 1-2 teaspoons (or as per your taste)
Cornflour - 2-3 tablespoon (or until the mixture is thick)
**some people use bread crumbs to thicken the mixture. I didn't have bread at home, so I used a tablespoon of Semolina (Rava) & increased my cornflour until the mixture was thick enough for me to make small corn balls.

1. Boil the Sweet corn to make it soft. (I put it in the microwave with water for about 6 minutes)
2. In a blender/mixer, put the green chili, red chili powder, coriander, roasted split chickpeas, onions, salt, Garam masala & grind it into a coarse mixture
3. After making a mixture, add the boiled Sweet corn into the mixer & grind it into a paste. It should not be a very smooth paste. No need to add water.
4. Once you get the paste out, take a call. If it is not very thick, add more cornflour. I had to add about 2-3 tablespoons of cornflour. You can add you bread crumbs now. I skipped it & added more cornflour.
 5. Heat the oil. Make small balls from the mixture & drop them into the oil. Let it cook for 2 minutes on medium flame. Then turn the corn balls so that the other side can get cooked well too. Cook for a longer time on medium flame. (takes around 5-6 minutes totally)
 6. Serve with tomato ketchup or any dipping of your choice!