Makka Poa-indian Corn Puffs

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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.