corn capsicum roll recipe | Indian corn cheese capsicum roll | cheese corn bread roll | Mexican starter


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Capsicum and Corn Rolls

corn capsicum roll recipe | Indian corn cheese capsicum roll | cheese corn bread roll | Mexican starter | with 29 amazing images.

corn capsicum roll recipe | Indian corn cheese capsicum roll | cheese corn bread roll | Mexican starter is a lip-smacking starter with a gooey texture. Learn how to make Indian corn cheese capsicum roll.

To make the filling for corn capsicum roll, 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.

Next to make Indian corn cheese capsicum roll, 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.

Indian corn cheese capsicum roll 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.

This cheese corn bread roll like most other fried starters is best served immediately on frying. Since this Mexican starter is devoid of green chillies it is perfect for kids' birthday party and play dates. You can serve them with tomato ketchup and for adults Schezwan sauce would be a perfect accompaniment when served at snack time.

Tips to make capsicum and corn rolls. 1. You can make breadcrumbs out of the trimmings of the bread. 2. Do not dip the bread in water fully, bread will become soggy. 3. Seal the roll properly otherwise the stuffing will come out. 4. Gently flip the rolls while frying otherwise the rolls will break.

Enjoy corn capsicum roll recipe | Indian corn cheese capsicum roll | cheese corn bread roll | Mexican starter | with step by step photos.

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Corn Capsicum Roll, Cheese Corn Bread Roll recipe - How to make Corn Capsicum Roll, Cheese Corn Bread Roll

Preparation Time:    Cooking Time:    Total Time:     8Makes 8 rolls
Show me for rolls

Ingredients

For The Filling
1/2 cup finely chopped capsicum
1/4 cup boiled sweet corn kernels (makai ke dane)
2 tbsp butter
2 1/2 tbsp plain flour (maida)
1/2 cup milk
salt and to taste
1/4 cup grated processed cheese

Other Ingredients For Corn Capsicum Roll
oil for deep-frying
8 bread slices , a day old

For Serving With Corn Capsicum Roll
tomato ketchup
Method

For the filling

    For the filling
  1. 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.
  2. 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.
  3. Add the salt and pepper and mix well.
  4. Remove from the flame, allow it to cool slightly.
  5. Once slightly cooled, add the corn, capsicum and cheese and mix well.
  6. Divide the filling into 8 equal portions and keep aside.

How to proceed

    How to proceed
  1. To make corn capsicum roll place the bread slices on a clean, dry surface and remove the crust.
  2. Dip each bread slice in water and squeeze out the water by pressing lightly between the palms of your hands.
  3. Put a portion of the mixture on one side of the bread slice, roll it up tightly and seal the edges.
  4. 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.
  5. Serve the corn capsicum roll immediately with tomato ketchup.

Corn Capsicum Roll, Cheese Corn Bread Roll recipe with step by step photos

like capsicum and corn rolls recipe

  1. Like corn capsicum roll recipe | Indian corn cheese capsicum roll | cheese corn bread roll | Mexican starter, then do try other rolls also:
    • paneer rolls | paneer kurkure | paneer potato cheese rolls | deep fried paneer rolls | Indian cottage cheese roll snack | 
    • Mexican bread rolls recipe | Mexican rolls veg starter | quick party starter | Indian snacks with bread |
    • baked bread rolls recipe | veggie stuffed Indian bread rolls | no fry bread rolls | stuffed bread rolls - tea time snack | 

what is capsicum and corn roll made of?

  1. corn capsicum roll recipe | Indian corn cheese capsicum roll | cheese corn bread roll | Mexican starter, are made of cheap and easily available ingredients in India: 1/2 cup finely chopped capsicum, 1/4 cup boiled sweet corn kernels (makai ke dane), 2 tbsp butter, 2 1/2 tbsp plain flour (maida), 1/2 cup milk, salt and to taste and 1/4 cup grated processed cheese, oil for deep-frying and 8 bread slices. Tomato ketchup for serving. See the below image of list ingredients for capsicum and corn rolls.

for the filling

  1. To make corn capsicum roll recipe | Indian corn cheese capsicum roll | cheese corn bread roll | Mexican starter, heat 2 tbsp butter in a broad non-stick pan.
  2. Add 2 1/2 tbsp plain flour (maida).
  3. Cook on a medium flame for 1 minute, while stirring continuously.
  4. Add ½ cup milk.
  5. Mix well using a whisk.
  6. Cook on a medium flame for 2 to 3 minutes or till it gets thick, while stirring continuously.
  7. Add salt to taste.
     
  8. Add pepper to taste.
  9. Mix well.
  10. Remove from the flame, allow it to cool slightly.
  11. Once slightly cooled, add 1/4 cup boiled sweet corn kernels (makai ke dane).
  12. Add 1/2 cup finely chopped capsicum
  13. Add 1/4 cup grated processed cheese.
  14. Mix well.
  15. Divide the filling into 8 equal portions and keep aside.

how to proceed

  1. Place 8 bread slices  on a clean, dry surface.
  2. Trim the sides of the bread using a sharp knife.
  3. Apply water on each bread slice using hands. Do not dip the bread in water.
  4. Squeeze out the water by pressing lightly between the palms of your hands.
  5. Put a portion of the mixture on one side of the bread slice.
  6. Roll it up tightly and seal the edges.
  7. Heat the oil in a deep non-stick kadhai and deep-fry 2 to 3 bread rolls, at a time, till they turn golden brown in colour from all the sides.
  8. Flip the rolls gently while frying otherwise the rolls will break and stuffing will splutter in the oil.
  9. Drain on an absorbent paper.
  10. Serve corn capsicum roll recipe | Indian corn cheese capsicum roll | cheese corn bread roll | Mexican starter, immediately with tomato ketchup.

tips to make capsicum and corn rolls recipe

  1. You can make breadcrumbs out of the trimmings of the bread.
  2. Do not dip the bread in water fully, bread will become soggy.
  3. Seal the roll properly otherwise the stuffing will come out.
  4. Gently flip the rolls while frying otherwise the rolls will break.

Nutrient values (Abbrv) per roll
Energy152 cal
Protein3.3 g
Carbohydrates14.4 g
Fiber0.3 g
Fat9.1 g
Cholesterol12 mg
Sodium59.1 mg

RECIPE SOURCE : Cooking Under 10 MinutesBuy this cookbook
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Reviews

Capsicum and Corn Croquettes ( Cooking Under 10 Minutes)
5
 on 09 Dec 14 04:40 PM


The capsicum and corn in white sauce filled in bread and deep-fried tastes awesome.. The pepper gives a flavour and veggies gives a nice crunch to it.. Enjoyed it thoroughly.. I am sure you will too..
Capsicum and Corn Croquettes ( Cooking Under 10 Minutes)
5
 on 09 Sep 12 07:09 PM


Yesterday at my home some guests were invited and i wanted to try something new from corn this time. I found this recipe & decided to make this recipe and I was making this item first time,i was not so much sure but it turned out very very well and tasty.Me and everyone liked it and enjoyed it.Easy ingridients, easy to make,yet quick.Thank you so very much as my guests were so impressed with me.