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Capsicum and Corn Rolls


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Capsicum and Corn Rolls, 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.

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

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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.

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Capsicum and Corn Rolls recipe - How to make Capsicum and Corn Rolls

Tags

Snacks for EntertainingCheese RecipesDeep-fried StartersEvening Tea SnacksKids After SchoolSnack Recipes for Kids

Preparation Time:    Cooking Time:    Total Time:     Makes 8 rolls
Show me for rolls

Ingredients

For The Filling
1/2 cup finely chopped capsicum
1/4 cup boiled sweet corn kernels (makai ke dane)
2 tbsp butter
2 1/2 tbsp plain flour (maida)
1/2 cup milk
salt and to taste
1/4 cup grated processed cheese

Other Ingredients
 oil for deep-frying
8 bread slices , a day old

For Serving
 tomato ketchup
Method
For the filling
    For the filling
  1. 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.
  2. 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.
  3. Add the salt and pepper and mix well.
  4. Remove from the flame, allow it to cool slightly.
  5. Once slightly cooled, add the corn, capsicum and cheese and mix well.
  6. Divide the filling into 8 equal portions and keep aside.

How to proceed
    How to proceed
  1. Place the bread slices on a clean, dry surface and remove the crust.
  2. Dip each bread slice in water and squeeze out the water by pressing lightly between the palms of your hands.
  3. Put a portion of the mixture on one side of the bread slice, roll it up tightly and seal the edges.
  4. 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.
  5. Serve immediately with tomato ketchup.


Nutrient values per roll
Energy154 cal
Protein3.2 g
Carbohydrates14.5 g
Fiber0.3 g
Fat9.1 g
Cholesterol0 mg
Vitamin A201.8 mcg
Vitamin B10.1 mg
Vitamin B20 mg
Vitamin B30.2 mg
Vitamin C10.7 mg
Folic Acid1.6 mcg
Calcium49.7 mg
Iron0.4 mg
Magnesium0 mg
Phosphorus0 mg
Sodium27.6 mg
Potassium22.1 mg
Zinc0 mg

RECIPE SOURCE : Cooking Under 10 MinutesBuy this cookbook

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Reviews

Capsicum and Corn Croquettes ( Cooking Under 10 Minutes)
5
Gandhi Dhwani
 on 09 Dec 14 04:40 PM


The capsicum and corn in white sauce filled in bread and deep-fried tastes awesome.. The pepper gives a flavour and veggies gives a nice crunch to it.. Enjoyed it thoroughly.. I am sure you will too..
Reply
Capsicum and Corn Croquettes ( Cooking Under 10 Minutes)
5
Foodie #571012
 on 09 Sep 12 07:09 PM


Yesterday at my home some guests were invited and i wanted to try something new from corn this time. I found this recipe & decided to make this recipe and I was making this item first time,i was not so much sure but it turned out very very well and tasty.Me and everyone liked it and enjoyed it.Easy ingridients, easy to make,yet quick.Thank you so very much as my guests were so impressed with me.
Reply