Corn Cheese Balls Wrap by Tarla Dalal

Corn Cheese Balls Wrap by Tarla Dalal

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For many, especially kids, Corn Cheese Balls tops the chart of yummiest snacks! 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. Ingredients like lettuce and crushed nacho chips add more textures to the Corn Cheese Balls Wrap, while mayonnaise and ketchup make it so creamy and tasty! Assemble the wraps just before serving.

  

Recipe Description for Corn Cheese Balls Wrap

Preparation Time: 
Cooking Time: 
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
1/4 cup finely chopped coriander (dhania)
1/2 tsp sugar
1/2 tsp cumin seeds (jeera) powder

Other Ingredients
4 whole wheat (gehun) rotis (10” each)
1 cup lettuce , torn into pieces
4 tbsp mayonnaise
8 tsp tomato ketchup
8 tbsp coarsely crushed nacho chips

Method

For the cheese corn balls

  1. Combine 1 cup of plain flour and ¾ cup of water in a deep bowl and mix well. Keep aside.
  2. Heat the butter in a broad non-stick pan, add the plain flour and sauté on a medium flame for 30 seconds.
  3. 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.
  4. Transfer into a plate and keep aside to cool completely.
  5. Once cooled, add the cheese, sweet corn, coriander, green chillies and salt and mix well.
  6. Divide the mixture into 12 equal portions and shape each into a round.
  7. Dip each ball into the prepared plain flour-water mixture and coat it in bread crumbs till it evenly coated from all the sides.
  8. 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

  1. 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.
  2. Add the capsicum and sauté on a medium flame for 2 to 3 minutes.
  3. Add the tomatoes, vinegar, oregano and salt, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.
  4. Add the sugar and cumin seeds powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  5. Cool slightly and blend in a mixer to a coarse mixture using 2 tbsp of water. Keep aside.

How to proceed

  1. Place a roti on a clean, dry surface, place 2 tbsp of salsa in the centre and spread it lightly.
  2. Arrange ¼ cup of lettuce evenly over the salsa.
  3. Arrange 3 cheese corn balls evenly over it and press it lightly.
  4. Put 1 tbsp of mayonnaise, 2 tsp of tomato ketchup and 2 tbsp of nacho chips evenly over it and roll it up tightly.
  5. Repeat with the remaining ingredients to make 3 more wraps.
  6. Serve immediately.
RECIPE SOURCE : Wraps and RollsBuy this cookbook

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