Corn Cheese Balls Wrap Video by Tarla Dalal

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Corn Cheese Balls Wrap Video by Tarla Dalal. For many Corn Cheese Balls is the yummiest snack! In this innovative recipe, whole wheat rotis are packed with delightfully tasty corn cheese balls and a chunky salsa of tomatoes and capsicum perked up with spring onions and herbs.

Recipe Description for Corn Cheese Balls Wrap, Mexican Wrap

Preparation Time: 30 mins
Cooking Time: 30 mins
Makes 4 wraps
Show me for wraps

Ingredients

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

For The 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
1 tbsp finely chopped coriander (dhania)
1/2 tsp sugar
1/2 tsp cumin seeds (jeera) powder

Other Ingredients
4 whole wheat rotis
1 cup lettuce , torn into pieces
8 tbsp mayonnaise
8 tbsp peri peri sauce
8 tbsp coarsely crushed nacho chips
4 tbsp grated processed cheese

Method

For the cheese corn balls

Combine 1/2 cup of plain flour and 1 cup of water in a deep bowl and mix well. Keep aside.
Heat the butter in a broad non-stick pan, add the plain flour and sauté on a medium flame for 30 seconds.
Add the milk, mix well and cook on a medium flame for 1 minute, till the mixture leaves the sides of the pan, while stirring continuously using a whisk.
Transfer into a plate and keep aside to cool completely.
Once cooled, add the cheese, sweet corn, coriander, green chillies and salt and mix well.
Divide the mixture into 12 equal portions and shape each into a round.
Dip each ball into the prepared plain flour-water mixture and coat it in bread crumbs till it evenly coated from all the sides.
Heat the oil in a deep non-stick pan and deep-fry a few balls at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on absorbent paper and keep aside.

For the salsa

Heat the oil in a broad non-stick pan, add the garlic paste, green chilli paste and onions and sauté on a medium flame for 2 to 3 minutes.
Add the capsicum and sauté on a medium flame for 2 to 3 minutes.
Add the tomatoes, coriander, vinegar, oregano and salt, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.
Add the sugar and cumin seeds powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Cool slightly and blend in a mixer to a coarse mixture. Keep aside.

How to proceed

Place a roti on a clean, dry surface, put 1 tbsp mayonnaise and 1 tbsp of peri peri sauce and spread it evenly.
Place 1/4 th of salsa in the centre and spread it lightly.
Arrange 1/4 cup of lettuce evenly over the salsa.
Arrange 3 cheese corn balls evenly over it and press it lightly.
Put 1 tbsp mayonnaise, 1 tbsp peri peri sauce, 2 tbsp nacho chips and 1 tbsp grated cheese evenly over it and roll it up tightly.
Repeat with the remaining ingredients to make 3 more wraps.
Serve immediately.

See step by step images of Corn Cheese Balls Wrap, Mexican Wrap Recipe

RECIPE SOURCE : Wraps and Rolls