Veg-Corn Spring Roll

Vegetable Corn Spring Roll the best snack for all those who don’t consume vegetables as it is or when used in a curry. Kids like my son, who don’t like to eat vegetables can be fed with this snack to ensure the get their share of energy and vitamin intake.

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The preparation is simple and it goes like this..

Ingredients :

For Base :
1 Cup Whole Wheat Atta/Flour
½ Cup Maida
2 tbsp Curd (optional)
A pinch of Cooking Soda
For Stuffing :
1 Large potato
2 Carrots
Handful of French Beans
½ Cup Sweet Corn Kernels
½ Cup Chopped Cabbage
1-2 tsp Green Chilly Paste
1 tsp Dhaniya/Coriander Powder
½ tsp Jeera/Cumin Powder
Cooking Oil

Procedure :

• Mix wheat flour, maida, cooking soda, curd, salt and a tsp of oil. Knead it well adding sufficient water to get smooth dough.
• Keep it aside till your stuffing is ready.
• Dice potatoes, carrots, beans into equal sized cubes. Add sweet corn kernels to them and cook in pressure cooker adding little water.
• Wait for 2 whistles. Turn off the stove and allow it to cool.
• Heat 2-3 tsp of oil in a cooking pan. Add finely chopped cabbage and cook till the raw smell vanishes.
• Now add cooked veggies to this. Keep stirring for 4-5 minutes.
• Add salt, green chilly paste, coriander powder, aamchur and jeera powder. Can substitute Dry mango powder/aamchur with lemon juice.
• Cook for a minute or two. Allow the mixture to cool.
• Heat oil in a deep dish for frying the spring rolls, while you prepare the rolls.
• Take the rested dough and pinch a lemon sized atta out of it.
• Press into round rotis of the desired size. Place the stuffing on the roti. Roll it from one side.
• When you reach the other end, pinch the atta to seal it, so that you don’t spill the stuffing.
• Seal the top and bottom edges too. Place them in hot oil carefully.
• Cook on both sides till light brown. Cut them and serve with tomato or chilly sauce.




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