Corn Rolls Video by Tarla Dalal Video by Tarla Dalal
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Preparation Time
10 Mins
Cooking Time
20 Mins
Total Time
30 Mins
Makes
12 rolls
Ingredients
Main Ingredients
12 fresh bread
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 onion
1 tsp soy sauce
salt and
Other Ingredients
3 tbsp plain flour (maida)
oil for deep-frying
For Serving
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, soya 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 the help of a rolling pin.
- Place a rolled bread slice on a clean, dry surface, 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 on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Cut each roll diagonally into two and serve immediately with schezuan sauce or tomato ketchup.
See step by step images of Corn Rolls
