Corn Rolls Video by Tarla Dalal

Corn Rolls Video by Tarla Dalal

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These scrumptious Corn Rolls stand apart from other run-of-the-mill starters due to the tongue-tickling Oriental-style filling of corn, onions and green chillies perked up with soy sauce. Bread acts as the holder for this mixture, while plain flour helps seal the rolls. Drain the oil well after deep-frying these rolls and serve them hot and crisp with your favourite sauce.

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Recipe Description for Corn Rolls

Ingredients

12 fresh bread slices

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 onions
1 tsp soy sauce
salt and freshly ground black pepper (kalimirch) to taste

Other Ingredients
3 tbsp plain flour (maida)
oil for deep-frying

For Serving
schezuan sauce / tomato ketchup

Method

For the filling

1. 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.
2. 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.
3. Allow the mixture to cool completely and keep aside.

How to proceed

1. Combine the plain flour and approx. 5 tbsp of water in a bowl and mix very well. Keep aside.
2. Remove the crust from all the bread slices.
3. Roll each bread slice with the help of a rolling pin.
4. 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.
5. Apply a little plain flour-water mixture on all the sides to seal the edges completely.
6. Repeat steps 4 and 5 to make 11 more rolls.
7. 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.
8. Cut each roll diagonally into two and serve immediately with schezuan sauce or tomato ketchup.

See step by step images of Corn Rolls recipe

RECIPE SOURCE : Chinese Cooking - Part II