Vegetable 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

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Ingredients

  • 1 kg - potatoes, boiled and peeled
  • 150 gms - each finely chopped onion and cauliflower
  • 150 gms - grated carrots
  • 150 gms - corn kernels
  • 50 gms - finely chopped ginger
  • Salt and pepper to taste
  • 25 gms - each, cumin and red chilli powders
  • 20 ml - lemon juice
  • 500 gms - breadcrumbs
  • Oil for frying

How to Make Vegetable corn rolls

  • Mix together all the ingredients except breadcrumbs. Refrigerate till cold
  • Divide the mixture into small portions and shape them into barrels.
  • Roll on the bread crumbs and deep fry in hot oil till crispy brown.
  • Drain and remove.
  • Serve hot with a dip of your choice.

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