1 C. Corn (frozen or fresh)
100gm Paneer Indian cottage cheese (If paneer is not available, you can use boiled potato)
¾ C. grated Cheddar cheese
2 T. Corn flour
¼ C. All-purpose flour
Salt to taste
½ tsp Sugar
1 Mild Green chili, diced fine
2 T. fresh chopped Cilantro
½ tsp Baking powder
¼ C. Milk
Bread crumbs
Oil for frying

Boil corn in little water till it is soft. Drain the water and coarsely grind in a grinder. Grate the Paneer or Potato. In a bowl, mix together corn, paneer, cheese, corn flour, all purpose flour, salt, sugar, green chili, green coriander and baking powder. Make 13-15 balls from the mixture. Refrigerate for 10-15 minutes. Take out from the refrigerator. Dip the balls in milk and then in bread crumbs, so that they are coated with crumbs. Refrigerate again for 10-15 minutes. Heat oil in pan. Take the balls out of the refrigerator and let them sit on the counter for at least 2-3 minutes before frying. When the oil becomes very hot, Turn the heat to medium and fry the balls till golden brown. Take care not to fry the balls at a very high heat, otherwise they will turn black. Serve hot with tomato ketchup.