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.
Capsicum and Corn Rolls recipe - How to make Capsicum and Corn Rolls
For the filling- 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.
How to proceed- 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
| Energy | 154 cal |
| Protein | 3.2 g |
| Carbohydrates | 14.5 g |
| Fiber | 0.3 g |
| Fat | 9.1 g |
| Cholesterol | 0 mg |
| 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 |
| Calcium | 49.7 mg |
| Iron | 0.4 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 27.6 mg |
| Potassium | 22.1 mg |
| Zinc | 0 mg |