Let me be honest with you. I had a bag of american sweet corn in my freezer for God knows how long. All i can remember is i bought it sometime in January.And then i totally forgot it. No, i purposely forgot all about it. Whenever Mr.P expectantly enquired about the nice bag of corn sitting in the freezer, he would get a very sweet reply, ” Can we eat dosa tonight? or Our fish have grown, did you see?” I just did not want to cook corn. Only Lord Almighty knows why i bought it. Anyway, i cleaned my fridge yesterday and made a very annoying discovery of that dumb yellow bag and was guilty all over. While i wondered what to make out of it, my memory conveniently refreshed to the happening of Magic Mingle. In an attempt to end the corn antagony, i made these corn katti rolls.
Prep Time: Under 20 mins
Cook Time: Under 20 mins
Makes about 4 katti rolls
( I loved these rolls even though i m not a fan of corn. They make a filling breakfast or a nice lunch box menu. But what i really love about the filling is you can use it multi ways. You can make a sandwich with the same filling by layering between bread slices and grilling them. Nah.. i cant eat without grill. You can use the filling as a side dish for pooris or rotis. You can omit the cream in the wrapper, add an omlette and make it an eggy corn katti roll. You can add scrambled eggs to these too. You can make this filling into a raitha by omitting the cream and adding yoghurt only. One more idea for the filling. Use it as a paratha filling or eat it like a salad. Anyway you eat it, you ll love it. Of course, i m an exception to that rule.You can also spice up the cream cheese for the wrapping by adding some herbs like mint and parsley. If you are packing for kids, then make sure you add some ghee on the chapathis. Oh yeah and you can use leftover chapathis too to make these rolls. If in case you are packing this in a lunchbox, avoid the tomato and cucumber slices on the roll. Pack them separately.)
What you need:
For The Wrappers:
Whole wheat flour 1.5 cups
Water to knead
Flour for dusting
Cream cheese 2 to 3 tbsp
For The Filling:
American sweet corn kernels or any corn kernels fresh or frozen 2 cups
Garlic 3 cloves minced
Onion 1 large chopped finely
Cumin seeds 1 tsp
Chili sauce 2 to 3 tbsp
Tomato Ketchup 1 tbsp
Fresh cream 3 tbsp
Yoghurt 1 tbsp
Coriander leaves chopped finely 2 tbsp
Salt to taste
Oil 1.5 tbsp
Cucumber slices 4
Tomato Slices 6 to 8
Tooth picks 4
How To Make It?
Place the wheat flour in a mixing bowl, add water and knead into a soft pliable dough to make a chapathi dough. Make 4 equal portions of the dough, shape into rolls and set aside.
Heat a kadai with oil. Add cumin seeds.
Once they crackle, add the chopped onions and saute till they are pink.
Now, add the minced garlic and saute for another 30 secs.
Next, add the tomato ketchup and the chili sauce. Combine well.
Add the corn kernels and cook on medium flame till the kernels are soft.
Now, add the yoghurt, cream and salt and mix well.
Add chopped cilantro, combine well and divide this into 4 equal portions. Set aside.
Now, roll the dough out to thin rounds just like you prepare chapathis. Cook each round on a tawa for about 30 secs and then cook on direct flame. Your chapathis would have fluffed up beautifully now.
Repeat the process for all the 4 rounds.
Lets assemble the rolls now.
Spread a small amount of cream cheese on each chapathi.
Place a portion of the filling on to the chapathi and start rolling firmly but gently.
Once you have the entire thing rolled over, place tomato and cucumber slices alternatively on the place where the corner of the chapathi ends and insert a toothpick through this. There, now we ve sealed the roll and we are ready to roll for breakfast with these katti rolls.
Serve with tomato ketchup or mint chutney. Or pack these for your kids lunch box and i m sure it ll come back clean.
This is my entry to Magic Mingle3 Corn and Wheat, Dish It Out Salad/Bread/Sandwich, Lets cook speedy snacks, EP Series Cumin/cilantro,Say Cheese and HITS: Fiber rich