Corn Rolls Recipe
Ingredients
| Potatoes : 9 large, boiled and mashed | ||
| Bread : 3 slices, soaked in water and squeezed | ||
| Green chillies | 1/2 Teaspoon, deseeded (The Casing :) | |
| Lemon juice | 1 Teaspoon (The Casing :) | |
| Grains | 4 Tablespoon (The Stuffing:) | |
| Sugar | 1 1/2 Tablespoon (The Stuffing:) | |
| Green chillies | 1/2 Tablespoon, deseeded (The Stuffing:) | |
| Coconut | 2 Tablespoon, grated (The Stuffing:) | |
| Green coriander chopped : 1 tbsp | ||
| Garam masala | 1 Teaspoon (The Stuffing:) | |
| Green chillies | 1 Teaspoon, chopped (The Stuffing:) | |
| Salt | To Taste (The Stuffing:) | |
| Bread crumbs or suji (samolina) for coating | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Prepare the casing by mixing potatoes with bread and other ingredients.
2. Prepare the stuffing by mixing corn with other ingredients.
3. Spread a small portion of the casing in the palm of your hand. Place a tbsp of stuffing in it.
4. Form into a small roll.
5. Make a thin batter with flour and water.
6. Dip the rolls in it one by one, roll in suji or bread crumbs and deep fry to a golden colour.
2. Prepare the stuffing by mixing corn with other ingredients.
3. Spread a small portion of the casing in the palm of your hand. Place a tbsp of stuffing in it.
4. Form into a small roll.
5. Make a thin batter with flour and water.
6. Dip the rolls in it one by one, roll in suji or bread crumbs and deep fry to a golden colour.
Chef
