Crispy Corn Cheese Potato Roll Hotel Style | How to Make Cheese Corn Roll | Chef Ashok

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch can be cheaper for binding.

sweet corn

🥗Healthier: fresh corn

💰Cheaper: frozen corn

Fresh corn is healthier, while frozen corn is often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes offer more nutrients, while instant options can be cheaper.

Grate the boiled potatoes and cheese.

Squeeze out excess water from the sweet corn and add it to the bowl.

Mix the grated potatoes, cheese, and sweet corn together.

Add chili flakes, oregano, and black pepper to the mixture.

Mix well until all ingredients are combined evenly.

Add 1 tablespoon of all-purpose flour to the mixture and mix again.

Shape the mixture into rolls with wet hands.

Prepare a slurry by mixing all-purpose flour with water until smooth.

Dip each roll into the slurry, ensuring they are fully coated.

Roll the battered rolls in bread crumbs to coat evenly.

Heat oil in a deep frying pan over medium to high heat.

Carefully add the rolls to the hot oil and fry until golden brown, about 1.5 to 2 minutes.

Remove the rolls and drain on paper towels to absorb excess oil.

Serve hot with mint chutney or tomato ketchup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens