Makka Poa-Indian Corn Puffs – a delicious recipe with flour, baking powder, salt, cumin, garam masala, milk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In bowl combine flour, baking powder, salt, cumin and garam marsala.
2
In small bowl whisk milk, egg and butter.
3
Pour the milk mix over the flour mix; combine quickly to form a lump-free batter.
4
Fold in corn, green onion, minced bell pepper and cilantro.
5
In large pan pour in oil to 1 1/4 inch deep and heat to 375 degrees.
6
Use a teaspoon to gently slip heaping spoonfuls of batter into oil (if you have a melon baller you can use that instead).
7
Only drop in 3 or 4 at a time.
8
Fry the puffs turning them occasionally till golden brown - about 4-5 minutes.
9
Remove from oil and drain on a paper towel.
10
Keep them warm in the oven on low heat.
11
Serve them hot.
312
kcal
Calories
8
g
Fat
50
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 1/4 cups flour, 2 teaspoons baking powder, 1 1/2 teaspoons salt, 1 teaspoon cumin seed, and more.
Yes, Makka Poa-Indian Corn Puffs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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