Thursday 7 November 2013

Preparation time: 5 minutes
Cooking time: 20 minutes
Serves: 6

1/2 cup flour
1 cup milk if not using egg other wise one cup water
1/4 tsp salt
1 egg or a pinch of soda-bi-carb
oil for shallow frying

2 tsp oil
1 finely chopped onion
2 tbsp sweet corns
100 gms cottage cheese
1/4 tsp white pepper 
salt to taste

  1. Heat oil add onions stir fry for 1 minute add all the corn and grated cheese stir a bit and add salt and pepper .
  2. For pancakes sift flour and salt and gradually add water or milk, egg or soda-bi-carb and make a smooth batter.
  3. Heat a non stick pan and make pan cakes cooking underside only don't cook the other side.
  4. Cool the pan cakes 
  5. Place the filling on cooked side of the pancakes at one end now fld left side and then the right side.
  6. Holding the sides roll upwards
  7. Seal the edges with the batter of pan cakes or cornflour disolved in water.
  8. Heat oil in a pan and shallow fry both sides of the roll till golden brown.
  9. Drain out of oil and serve cutting diagonally.
Note:  If you find it difficult to roll the pan cakes then make a chapati like dough using less water or milk and more of maida  then wrap the stuffing in the chapati and and deep fry the rolls.

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