Corn contributes thiamin (vitamin B1) which helps the body’s cells convert carbohydrates into energy. It is also essential for the proper functioning of the heart, muscles, and nervous system.
Its combination with vegetables makes the recipe more healthy and tempting.
Ingredients
- 5 tbsp – corn flour (dissolved in 3 cups water)
- vermicelli (enough to roll in)
- 350 gm – corn or 6 – 8 fresh corn cobs
- 4 to 5 – potatoes (medium sized)
- ½ kg – cabbage
- ½ kg – paneer
- 1 ½ tsp – pepper
- 8 to 10 – green chilies
- 2 tsp – ginger(paste form)
- 1 ½ tsp – salt(black)
- a few drops – red colouring
- oil for deep frying
- salt to taste
How to make Corn Rolls
- Boil the corn with a little salt till tender.
- Boil the potatoes and mash well.
- Grate the cabbage and squeeze out the water completely.
- Crumble the paneer. Grind the green chilies to a paste.
- Now lightly mix together the corn, paneer, mashed-potatoes, green chilies, ginger paste, black-salt, salt and lastly the cabbage.
- Break the vermicelli into small pieces.
- Add a few drops of red colouring to the corn flour and water-solution.
- Make thick long rolls of the corn mixture.
- Dip each roll in the corn flour solution, roll in vermicelli and deep fry in oil.
- Serve hot with chilii sauce and a sprinkling of grated carrots over rolls.
