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

Method:

1. Melt butter on low heat.
2. Add 1/2 cup flour. Stir.
3. 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
4. Add rice, corn, spinach, coriander leaves, cheese, green chillies, salt and pepper. Mix well. Form into 24 round balls.
5. Combine flour and water to make a smooth batter. Dip each ball in the batter. Roll in breadcrumbs.
6. Heat oil in a wok/karahi.
7. Deep fry spinach and rice balls, a few at a time on medium heat till nicely browned all over.
8. Serve hot with tomato ketchup and mint chutney.
9. For the mint chutney:
10. Grind all the ingredients in a blender till smooth, adjust seasoning and keep refrigerated.