Makka Poa-Indian Corn Puffs - cooking recipe

Ingredients

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)

Preparation

In bowl combine flour, baking powder, salt, cumin and garam marsala.
In small bowl whisk milk, egg and butter.
Pour the milk mix over the flour mix; combine quickly to form a lump-free batter.
Fold in corn, green onion, minced bell pepper and cilantro.
In large pan pour in oil to 1 1/4 inch deep and heat to 375 degrees.
Use a teaspoon to gently slip heaping spoonfuls of batter into oil (if you have a melon baller you can use that instead).
Only drop in 3 or 4 at a time.
Fry the puffs turning them occasionally till golden brown - about 4-5 minutes.
Remove from oil and drain on a paper towel.
Keep them warm in the oven on low heat.
Serve them hot.