Cripsy Rolls जिसे 15 दिन तक Store भी कर सकते हो Cheese Corn Roll & Sweet Chilli Sauce

Ingredients

• 3/4 cup Frozen Corn (washed and coarsely chopped; not pureed)
• 200 grams Paneer (grated or crumbled by hand)
• 100 grams Mozzarella Cheese (shredded; provides meltiness)
• 1/4 cup Bell Pepper (finely chopped; any color)
• 1 piece Green Chili (finely chopped; adjust heat to taste)
• 1.5 tsp Salt (adjust to taste)
• 2 tsp Oregano (dried)
• 2 tsp Red Chili Flakes (adjust for spice level)
• 3.5 tbsp All-Purpose Flour (for the thin coating batter)
• 2 tbsp Water (for batter) (add gradually to achieve a smooth, pourable consistency)
• 10 pieces Spring Roll Sheets (store‑bought, kept frozen until use)
• 2 cup Vegetable Oil (for deep frying; use a high‑smoke‑point oil)
• 1 cup Water (for sauce)
• 1/4 cup Granulated Sugar
• 12 cloves Garlic (finely chopped)
• 2 tbsp Red Chili Flakes (for sauce)
• 1/4 tsp Dried Red Chili (adds extra heat; optional)
• 1/2 tsp Kashmiri Red Chili Powder (for color, mild heat)
• 1/4 cup White Vinegar (adds tanginess and preserves sauce)
• 1 tsp Salt (for sauce) (or to taste)
• 1.5 tbsp Cornflour (mixed with water to form slurry)
• 3 tbsp Water (for slurry)

Instructions

1. Prepare Corn

   Rinse the frozen corn under running water, drain, then coarsely chop in a chopping board so some kernels stay whole.

   Time: PT5M

2. Grate Paneer and Mozzarella, Chop Veggies

   Grate 200 g paneer and 100 g mozzarella. Finely chop 1/4 cup bell pepper and 1 green chili.

   Time: PT5M

3. Make the Stuffing

   In a large bowl combine the chopped corn, grated paneer, mozzarella, bell pepper, green chili, 1.5 tsp salt, 2 tsp oregano, and 2 tsp red chili flakes. Mix until evenly distributed.

   Time: PT3M

4. Prepare the Batter

   In a small bowl whisk together 3.5 tbsp all‑purpose flour with 2 tbsp water until you get a smooth, slightly runny batter that coats a spoon.

   Time: PT2M

5. Ready the Spring Roll Sheets

   Remove the frozen spring‑roll sheets from the freezer, separate them gently and keep them covered with a damp cloth to prevent drying.

   Time: PT2M

6. Assemble the Rolls

   Lay a sheet on a clean surface, brush the entire surface with the batter, place a generous spoonful of stuffing near one corner, fold the sides inward, roll tightly, and seal the edge with a little extra batter.

   Time: PT12M

7. Store Assembled Rolls (Optional)

   Arrange the rolled pieces in an airtight container and freeze for up to 15 days. Thaw and fry when needed.

   Time: PT2M

8. Cook Sweet Chili Sauce – Boil

   In a saucepan combine 1 cup water, 1/4 cup sugar, 12 finely chopped garlic cloves, 2 tbsp red chili flakes, 1/4 tsp dried red chili, 1/2 tsp Kashmiri chili powder, 1/4 cup white vinegar, and 1 tsp salt. Bring to a rolling boil.

   Time: PT5M

9. Thicken the Sauce

   Mix 1.5 tbsp cornflour with 3 tbsp water to form a slurry. Slowly pour the slurry into the boiling sauce while stirring. Cook for another 5 minutes until the sauce reaches a glossy, slightly thick consistency.

   Time: PT5M

10. Deep Fry the Rolls

    Heat vegetable oil in a deep pan to 350°F (175°C). Fry the rolls in batches, turning gently, until golden brown and the cheese inside is fully melted, about 3‑4 minutes per side.

    Time: PT10M

    Temperature: 350°F

11. Serve

    Remove the fried rolls onto paper towels to drain excess oil. Serve hot with the sweet chili sauce on the side.

    Time: PT2M

Nutrition Facts

Calories

130

Protein

6 g

Carbohydrates

12 g

Fat

8 g

Fiber

2 g