Corn Rolls Recipe


150 grams of ricotta cheese (cottage cheese, paneer), mashed
3 cubes of cheese, grated
½ cup of sweetcorn (makkai)
¼ cup of bell pepper (capsicum, simla mirch)
10 slices of bread (you can use any bread of your choice)
1 teaspoon of cornstarch (corn flour)
salt and pepper to taste
oil for frying


1. For the Dough
2. In a jar of the grinder, add the bread slices and grind the bread into a thick paste with very little water.
3. In a medium sized bowl, add bread paste, mashed paneer, salt and cornstarch. Keep the prepared dough aside.
4. For the Filling
5. In a thick bottom pan, dry roast the corn for a couple of minutes. Remove from the flame. Do not dry the corn too much, else it will turn hard.
6. Add grated cheese, chopped bell pepper, salt and pepper to the mix.
7. How to Assemble
8. Lightly wet your palm.
9. Take a small ball of dough on the wet palm. Pat it into a flat disc.
10. Now, place 1 teaspoon filling onto the disc. Shape the roll by bringing the circumference of the flattened disc all round.
11. Deep fry till the dough turns golden crisp on medium flame. Serve hot with chutney or ketchup.


Recipe from the repertoire of family recipe.

You can make this ahead. For making ahead, half-fry and keep them aside. At the time of serving, deep fry them completely and serve hot.

You can use tofu in place of paneer.

Use bread depending on your choice – white or brown or wheat. Many people prefer using milk bread as the sweetness of bread adds to the taste of the corn rolls.

You can even use left over bread slices for making this.

You can replace paneer with boiled potatoes in the same quantity.

Adding cheese makes the paneer and corn combo more delectable. I do not recommend skipping it as it lends great flavour.

The rolls can shaped into a ball or rolled into rolls.

A quick and easy snack for a party or hungry kids in the evening.

They can be served as whole rolls or sliced from the center and served.