Corn cheese Rolls|Potato cheese corn vermicelli rolls

Last month I viewed this in an episode of sugran : a marathi cookery show.



Tried the recipe with some modifications to suit our taste .

Made this on the lines of corn cheese  balls with below differences

1.Replaced paneer with boiled potato .you can even add paneer in the below recipe  instead of mashed potato or add both.
2.Added dryfruit powder for nuttiness
3. Used vemicelli /sevaiya for coating instead of bread crumbs
4  stuffed acube of cheese in centre of rolls

these rolls are so cheesy from inside and crispy from outside , take a bite and you can taste the melted cheese



Ingredients:

2 cups corn
1.5 cups boiled mashed potato
1/2 cup paneer (optional- i didnt use it)
2 tbsp mixed dryfruit powder
3 cubes of cheese
4 tbspn. Corn flour (optional)
½ cup Maida /rice flour
1-2 tspn red chilli flakes
1 tsp ginger garlic paste
3-4  green chillies
2 to 3 tbspn. Finely chopped coriander
1 tbspn. Fresh lemon juice
1/4 tsp pepper powder
1/4 tspn mixed herbs
1 tspn. Sugar
Salt to taste
Bread crumbs 1/2 cup
Oil to deep fry

For Coating
½ cup milk
1/2 cup vermicelli (use as needed)
3 cubes of cheese


Method:
1.Grind the boiled corn till coarse, be careful not to make a paste of it. Smash the potato evenly. grate cheese .
2.Grind   green chillies ginger & garlic together to make a coarse paste.(dont add much water).

3.Mix ground corn, potato/paneer , cheese, coriander and green chillies,ginger garlic paste, maida, corn flour, chilii flakes, peper powder,mixed herbs,sugar, lemon juice and salt together. Blend it together very well.

4.Now make oblong or ovalshaped balls from it . make a dent in centre of the ball and stuff half inch cheese cube in centre and again roll the ball to oval shape. refrigerate for 10 mins. Remove from fridge, take cold milk and dip the balls in the milk and then in wheat vermicelli /sevaiya so that the vermicelli /sevaiya are evenly spread around the ball, repeat the process with all the balls. Refrigerate for 10 more mins.



5.Heat oil in a pan on high flame, after it becomes piping hot, reduce flame to medium and fry the balls till golden brown. Please be careful not to fry the balls immediately after removing them from fridge, keep them outside for 2 to 3 minutes. And also, dont fry them on high flame or when the oil is too hot, otherwise the balls turn dark brown from outside but remain cold from inside.
6.Your delicious cheese corn balls are ready to be served. Savour with Tomato Ketchup or pudina chutney or cheese dip.



Tips/Variation
1. Pls note u can even add individually or a combination of 1 cup of chopped palak,chopped capsicum,chopped onion (this is specially for kids ) to corn cheese roll mixture.
2.Substitute sevaiya by finely crushed cornflakes for coating balls .they turn to be more crispy .or u can use 1:1 ratio of crumbs & crushed cornflakes for coating.
3. can use normal corn or sweet corn
4 .If using frozen corn than dry out the corn in a tissue before grinding in mixie