Cheese Corn Balls Wrap ( Wraps and Rolls)


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It’s all about the ingredients, honey! get them right, and you’d have crossed half the bridge. It’s the wise selection of ingredients that makes this wrap special. The cheesy flavour of cheese corn balls topped with tangy salsa and crunchy corn chips will be enjoyed by all. The cheese corn balls just melt in the mouth, and can be served as a starter, to steal your guests’ hearts even before the main course begins!

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Preparation Time: 
Cooking Time: 
Makes 4 wraps
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Ingredients


For The Cheese Corn Balls
2 tbsp butter
2 1/2 tbsp plain flour (maida)
1/2 cup warm milk
3/4 cup boiled and crushed sweet corn kernels
1 tbsp finely chopped celery
2 tsp finely chopped green chillies
1/3 cup grated processed cheese
salt to taste
bread crumbs for coating
oil for deep-frying

For The Cooked Salsa
2 tsp oil
2 tsp garlic (lehsun) paste
2 tsp green chilli paste
1/2 cup finely chopped spring onions whites
1/2 cup finely chopped capsicum
1 cup finely chopped tomatoes
1/2 tsp vinegar
1/2 tsp dried oregano
salt to taste

Other Ingredients
4 rotis
2 cups roughly torn lettuce
8 tbsp crushed corn chips

Method
For the cheese corn balls

  1. Heat the butter in a deep non-stick pan, add the flour and cook for a minute.
  2. Add the milk and allow to simmer till the mixture thickens and leaves the sides of the pan, while stirring continuously. Keep aside to cool.
  3. Combine the crushed corn, celery, green chillies, cheese and salt with the thickened milk mixture in a bowl and mix well.
  4. Divide the mixture into 12 equal portions and shape each into a round ball.
  5. Roll each ball in bread crumbs in such a way that the balls are evenly coated from all sides.
  6. Heat the oil in a kadhai and deep-fry the balls on a medium flame till they are golden brown in colour from all sides. Drain on absorbent paper and keep aside.

For the cooked salsa

  1. Heat the oil in a deep pan, add the garlic paste, green chilli paste and spring onion whites and sauté on a medium flame till the spring onions turn translucent.
  2. Add the capsicum and sauté on a medium flame for another 2 to 3 minutes.
  3. Add the tomatoes, vinegar, oregano and salt, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Keep aside.

How to proceed

  1. Place a roti on a clean dry surface and arrange ½ cup of lettuce in the centre of the roti in a single row.
  2. Arrange 3 cheese corn balls over it.
  3. Arrange ¼th of the cooked salsa and sprinkle 2 tbsp of crushed corn chips over it and roll it up tightly.
  4. Repeat with the remaining ingredients to make 3 more wraps.
  5. Wrap a tissue paper around each wrap and serve immediately.
RECIPE SOURCE : Wraps and RollsBuy this cookbook
3 reviews received for Cheese Corn Balls Wrap ( Wraps and Rolls)
3 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Foodie #522195January 05, 2012

excellent dish
2 of 2 members found this review helpful

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Helpful reviews for this recipe
Reviewed January 05, 2012by Foodie #522195

excellent dish

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2 of 2 members found this review helpful
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Reviewed July 05, 2013by BharadwajV

   


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Reviewed July 19, 2012by Radha Hoizal

Tried this out and it was simply Yummy,i wanted to add lettuce leaves but was not available so I managed with cabbage even then it was simply delicious.The cheese corn balls ke to kya kehne?????????As every one knows children love cheese so it was like a festival for them to feast over.Even without rotis also the cheese corn balls were yummy.I would like to say to every mother of especially small children should try this recipe.

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