Ingredients

• For Filling:
• 1 cup - baby corn, kernels removed whole
• 1/4 tsp - garam masala powder
• 1/4 tsp - chaat masala powder
• 1/4 tsp - dried mango powder (amchoor)
• 1 tbsp - mint leaves, finely chopped
• 1 tbsp - wheat flour powder
• 1 tbsp - oil
• salt
• Other ingredients:
• 4 - potatoes, boiled, peeled, mashed
• 4 - 5 - green chillies, crushed
• 4- 5 flakes - garlic, crushed
• 1 inch piece - ginger, crushed
• 1/2 cup - bread crumbs
• 1/4 tsp - turmeric powder
• oil to deep fry
• salt

How to Make Stuffed Corn Bombs

• For filling: Heat oil in a non-stick pan.
• Add corn kernels, stir-fry for 4-5 minutes.
• Add all masala powders, salt and mint and stir-fry for a minute.
• Add wheat flour, stir till all moisture evaporates.
• Take off fire, keep aside.
• For covering:
• Mix all ingredients, except oil to deep-fry.
• Divide mixture into 6 portions.
• Take one and make a large pattie.
• Press one tsp. filling in centre.
• Re-shape pattie, so that corn is totally covered with potato mixture.
• When all are ready, heat oil to deep fry in a frying pan.
• Fry till crisp and golden. Drain on absorbent paper.
• Cut into half, serve with hot chutney or sauce.