Cheese and Corn Rolls

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

Rate This Recipe


  • 5 big potatoes
  • 100 g - vermicelli (broken into pieces)
  • 100 g - corn
  • 4 cubes - cheese (grated)
  • 2 piece - ginger (made into a paste)
  • 4 to 5 green chillies (crushed and as per taste)
  • 1/2 tsp - pepper powder
  • 3 tbsp - corn flour, mixed in 2 cups water
  • few drops red color
  • oil for deep frying
  • salt to taste

How to Make Cheese and Corn Rolls

  • Boil the corn with little salt in sufficient water for few minutes.
  • Drain out the water completely and keep aside to cool.
  • Coarsely crush the corn.
  • Boil the potatoes and mash when still hot.
  • Add the grated cheese, corn, ginger, green chillies, salt and pepper to the mashed potatoes. Mix gently.
  • Divide the potato- cheese mixture into equal portions and make thick long rolls.
  • Dip each roll in the corn flour mixture and roll it in vermicelli.
  • Deep fry in hot oil till golden.
  • Serve hot with green chutney.