Capsicum and Corn Rolls
by Tarla Dalal
Added to 112 cookbooks
This recipe has been viewed 30833 times
Capsicum and Corn Rolls sounds like a gourmet preparation—but see how quickly you can make it at home using this simple technique. Here, crisp bread slices are stuffed with a cheesy corn and capsicum mixture and deep-fried to a perfect golden brown. Remember to use day-old bread for perfect crispness.
- Heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for 1 minute, while stirring continuously.
- Add the milk, mix well using a whisk and cook on a medium flame for 2 to 3 minutes or till it gets thick, while stirring continuously.
- Add the salt and pepper and mix well.
- Remove from the flame, allow it to cool slightly.
- Once slightly cooled, add the corn, capsicum and cheese and mix well.
- Divide the filling into 8 equal portions and keep aside.
- Place the bread slices on a clean, dry surface and remove the crust.
- Dip each bread slice in water and squeeze out the water by pressing lightly between the palms of your hands.
- Put a portion of the mixture on one side of the bread slice, roll it up tightly and seal the edges.
- Heat the oil in a deep non-stick kadhai and deep-fry 2 bread rolls, at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately with tomato ketchup.
Nutrient values per roll
|Vitamin A||201.8 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||10.7 mg|
|Folic Acid||1.6 mcg|
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