Recipe Corn Rolls


Staff member

5 tbsp - corn flour (dissolved in 3 cups water)
vermicelli (enough to roll the cutlets in)
350 gms - corn or 6 - 8 fresh corn cobs
4 to 5 - potatoes (medium sized)
½ kg - cabbage
½ kg - cottage cheese
1 ½ tsp - pepper
8 to 10 - green chillies
2 tsp - ginger paste
1 ½ tsp - black salt
a few drops - red coloring
oil for deep frying
salt to taste

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 cottage cheese. Grind the green chillies to a paste.
Now lightly mix together the corn, cottage cheese, mashed potatoes, green chillies, ginger paste, black salt, salt and lastly the cabbage.
Break the vermicelli into small pieces.
Add a few drops of red coloring to the corn flour-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 heated oil.
Serve hot with chilli sauce and a sprinkling of grated carrots over rolls.