Ingredients
- 1½ cups sweet corn kernels (tinned) – drain liquid
- 2 cups cooked rice
- 1 onion – cut into rings
- ¼ cup chopped capsicum
- 2-3 green chillies deseeded and chopped finely
- 1 cube cheese – grated (¼ cup)
- oil for frying
- 4 tbsp oil, 4 tbsp maida, ¾ cup milk
- 2 tsp salt, ½ tsp red chilli powder and ½ tsp garam masala
- 1 egg white mixed with 1 tbsp water or ¼ cup maida mixed with ½ cup water
- 1 cup bread crumbs
Instructions
- To cook the sauce, heat oil on low flame in a thick bottomed kadhai. Add onion and capsicum rings. Sauté till pink. Add maida. Stir for a minute. Reduce flame and add the milk, stirring continuously. Cook, stirring continuously, till sauce thickens into a lump.
- Add corn & cook further for a few seconds. Remove from fire.
- Add rice, green chilli, salt, red chilli powder, garam masala & cheese to the sauce. Mash well. Keep in the fridge for some time to get cold so that you can handle the mixture easily.
- Shape into 2” oblong rolls. Flatten the sides with oiled hands.
- Lightly beat egg white with 1 tbsp water or make a thick batter with maida & water.
- At the time of serving, heat oila kadhai.
- Dip the rolls in egg white or maida batter.
- Roll into bread crumbs and fry till golden brown.