Ingredients

• 1/2 cup - Unsalted Butter
• 2/3 cup - Flour
• 3 cups - Cooked Rice
• 1 cup - Canned Corn kernels
• 1/2 cup - finely chopped Spinach
• 1/3 cup - Finely chopped Coriander
• 3 tbsp - Grated Cheese
• 2 tbsp - Finely chopped Green chillies
• Salt and freshly ground black pepper powder, to taste
• 1/4 cup - Flour
• 1.5 cups - Water
• 1.5 cups - Dried breadcrumbs
• Oil for deep frying
• For the mint chutney:
• 2 cups - Mint leaves
• 1/2 cup - Coriander leaves
• 1 tbsp - Tamarind paste
• 3 - Green chillies, chopped
• 1/2 cup - chopped onions
• 1 tbsp - Sugar
• Salt to taste
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How to Make Spinach Rice Balls

• Melt butter on low heat.
• Add 1/2 cup flour. Stir.
• Cook on low heat for 1 minute, stirring continuously. Cook on low heat till sauce starts to boil and is of thick coating consistency, stirring continuously. Remove from heat
• Add rice, corn, spinach, coriander leaves, cheese, green chillies, salt and pepper. Mix well. Form into 24 round balls.
• Combine flour and water to make a smooth batter. Dip each ball in the batter. Roll in breadcrumbs.
• Heat oil in a wok/karahi.
• Deep fry spinach and rice balls, a few at a time on medium heat till nicely browned all over.
• Serve hot with tomato ketchup and mint chutney.
• For the mint chutney:
• Grind all the ingredients in a blender till smooth, adjust seasoning and keep refrigerated.
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