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Corn Rolls

Another party snack with corn and cheese. It is quite simple and easy to make-ahead.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins


  • 150 grams cottage cheese mashed, paneer
  • 3 cubes cheese grated
  • ½ cup sweetcorn
  • ¼ cup bell pepper finely chopped
  • 10 slices bread of your choice
  • 1 tsp cornflour cornstarch
  • to taste salt & black pepper


for the dough

  • In a jar of the grinder, add the bread slices and grind the bread into a thick paste with very little water.
  • In a medium sized bowl, add bread paste, mashed paneer, salt and cornstarch. Keep the prepared dough aside.

for the filling

  • 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.
  • dd grated cheese, chopped bell pepper, salt and pepper to the mix.


  • Lightly wet your palm.
  • Take a small ball of dough on the wet palm. Pat it into a flat disc.
  • Now, place 1 teaspoon filling onto the disc. Shape the roll by bringing the circumference of the flattened disc all round.
  • Deep fry till the dough turns golden crisp on medium flame. Serve hot with chutney or ketchup.


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.