CORN AND CHEESE PARCELS

Corn, Coconut and Cheese Combine Eloquently in this Crisp Snack

90  gms boiled corn kernels
20  ml oil
3    gms jeera (cumin) seeds
20  gms onion
5    gms turmeric powder
20  gms freshly grated coconut
20  gms chopped dill leaves
salt to taste
50  gms cheddar cheese
2   wonton wrappers


Oil to fry


1.  Heat oil in a pan and jeera seeds.
2.  When the start  to sputter, add onions, turmeric, and chopped green chillies.
3.  Add freshly grated coconut and cook for a minute
4.  Add the boiled corn, toss the mix and add salt.
5.  Let the mixture cool.
6.  Cut the cheese into small cubes and mix with the corn.
7.  Sprinkle chopped dill over the mixture. 
8.  Place a little of the mixture in a wonton wrapper, and fold the wrapper into a triangular shape.
9.  Stick the edges with flour paste.
10. Repeat for the remaining mixture and wrappers.
11. Deep fry the parcels on a slow flame till golden and crisp.


Serve with tamarind, mint, tomato and ginger chutneys.


Tip: Add very little salt to the corn as the cheese is already salty enough.