Easy Corn and Capsicum Roll Recipe

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Directions

For the filling

• Heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for 1 minute and stir continuously.
• Add the milk, mix it well by using a whisk and cook on a medium flame for 2 to 3 minutes or till it gets thick and stir continuously.
• Then add the salt and pepper and mix it well and switch off the flame and allow it to cool slightly.
• Once slightly cooled, add the corn, capsicum and cheese and mix it well and divide the filling into equal portions and keep it aside.

How to proceed

• Place the bread slices on a clean, dry surface and remove the crust of the bread and dip each bread slice in the water and squeeze out the water by pressing lightly between the palms of your hands.
• Put a portion of the perpared filling on one side of the bread slice, roll it up tightly and seal the edges.
• Heat the oil in a deep non-stick kadhai and deep-fry 2 bread rolls, at a time and fry till they turn golden brown in color from all the sides.
• Drain on an absorbent paper and serve it with any sauce of your choice.

Nutrient values per roll

Energy: 154 cal
Protein: 3.2 g
Carbohydrates: 14.5 g
Fiber: 0.3 g
Fat: 9.1 g
Cholesterol: 0 mg
Vitamin A: 201.8 mg
Vitamin B1: 0.1 mg
Vitamin B2: 0 mg
Vitamin B3: 0.2 mg
Vitamin C: 10.7 mg
Folic Acid: 1.6 mg
Calcium: 49.7 mg
Iron: 0.4 mg
Magnesium: 0 mg
Phosphorus: 0 mg
Sodium: 27.6 mg
Potassium: 22.1 mg
Zinc: 0 mg