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Capsicum and Corn Croquettes ( Cooking Under 10 Minutes)

Capsicum and Corn Croquettes ( Cooking Under 10 Minutes)
Recipe type: Snacks
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Corn croquettes sounds like a gourmet preparation—but see how quickly you can make it at home using this simple technique. Here, crisp bread slices are stuffed with a cheesy corn and capsicum mixture and deep-fried to a perfect golden brown. Remember to use day-old bread for perfect crispness.
  • 8 bread slices , a day old
  • For The Filling
  • 4 tbsp sweet corn kernels (makai ke dane) , boiled
  • 1 capsicum , chopped
  • 2 tbsp plain flour (maida)
  • 1 cup milk
  • ¼ cup grated processed cheese
  • 2 tbsp butter
  • salt to taste
  • Other Ingredients
  • oil for deep frying
  1. For the filling
  2. Heat the butter in a saucepan.
  3. Add the flour and stir continuously till you get the smell of cooked flour, taking care to see that the flour does not discolour.
  4. Add the milk and whisk well to get a smooth, thick sauce.
  5. Add the corn, capsicum, cheese and salt and mix well. Keep aside.
  6. How to proceed
  7. Remove the crusts of the bread slices.
  8. Dip each slice in water and squeeze out the water by pressing each slice between the palms of your hands.
  9. Put a spoonful of the filling on one slice.
  10. Roll it into a cylindrical shape and seal the sides. Keep aside.
  11. Repeat with the remaining bread slices and filling.
  12. Heat the oil in a kadhai and deep fry the bread rolls till golden brown from all the sides and drain on an absorbent paper.
  13. Serve hot.
The filling should be very thick and not runny for this recipe.
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