Corn Rolls, Veg Corn Rolls

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 4 REVIEWS ALL GOOD

Added to 405 cookbooks This recipe has been viewed 96413 times

These scrumptious Corn Rolls stand apart from other run-of-the-mill Starters / Snacks due to the tongue-tickling Oriental-style filling of corn, onions and green chillies perked up with soy sauce.

Bread acts as the holder for this mixture, while plain flour helps seal the rolls. Drain the oil well after deep-frying these rolls and serve them hot and crisp with your favourite sauce.

Add your private note

Corn Rolls, Veg Corn Rolls recipe - How to make Corn Rolls, Veg Corn Rolls

Tags

Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 12Makes 12 rolls
Show me for rolls

Ingredients

12 fresh bread slices

For The Filling
1 cup coarsely crushed sweet corn kernels (makai ke dane)
1 tbsp oil
1 tsp finely chopped green chillies
1/2 cup finely chopped onions
1 tsp soy sauce
salt and freshly ground black pepper (kalimirch) to taste

Other Ingredients
3 tbsp plain flour (maida)
oil for deep-frying

For Serving
schezuan sauce
tomato ketchup

Method

For the filling

Heat the oil in a broad non-stick pan, add the green chillies and onions and sauté on a medium flame for 1 to 2 minutes.
Add the sweet corn, soy sauce, salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes or till the mixture becomes dry, while stirring occasionally.
Allow the mixture to cool completely and keep aside.

How to proceed

Combine the plain flour and approx. 5 tbsp of water in a bowl and mix very well. Keep aside.
Remove the crust from all the bread slices.
Roll each bread slice with a help of a rolling pin.
Place a rolled bread slice on a clean, dry surface and spread 1 tbsp of the prepared filling at one end of the bread slice and roll it up tightly.
Apply a little plain flour-water mixture on all the sides to seal the edges completely.
Repeat steps 4 and 5 to make 11 more rolls.
Heat the oil in a deep non-stick kadhai and deep-fry, a few rolls at a time, till they turn golden brown in colour from all the sides.
Drain on an absorbent paper.
Cut each roll diagonally into two and served immediately with schezuan sauce or tomato ketchup.

RECIPE SOURCE : Chinese Cooking-New Edition

Reviews

Megha

on 02 Aug 16 08:19 PM

Can i cook them on non-stick pan?

| Hide Replies

Tarla Dalal Hi Megha, You can but they wont be very crispy.

03 Aug 16 08:41 AM

Bhakti

on 03 Jan 16 07:03 AM

Can I bake them instead of trying?

Tarla Dalal Hi Bhakti,if you want you can also bake them in an oven. But don''t forget to grease the bread rolls with good amount of butter. Also keep a check while it is getting cooked as you might have to turn them once in between to get it evenly cooked. Do try this recipe and share your valuable feedback with us!

04 Jan 16 09:39 AM

Krupali Shukla

on 11 Dec 15 03:39 PM

I really love corn and wanted to make something quick..My husband also loves corn so I made this and we just loved it..Specially the corn and onion filling had a very unique taste..Do try it..

Big Foodie

on 13 Mar 13 10:00 AM

Bread slices stuffed with corn. Have it with a spicy Chinese sauce.

Login Name
Password

Corn Rolls, Veg Corn Rolls

Corn Rolls, Veg Corn Rolls recipe - How to make Corn Rolls, Veg Corn Rolls

Tags

No Contest Announced