Pasta Corn Rolls

Pasta, with yellow corn, red and green bell peppers in a creamy white sauce with a cube of cheese in the center, is one the best appetizers ever. Its rich, with a crisp golden exterior and a wonderful creamy soft interior. Wow. One bite into it, and you’ll want more.

Whats good about this recipe is, you can make the filling and the roll in advance. Refrigerate the unfried croquettes. Deep fry when you want to serve. They will be crisper and crunchier.

I made these the other day as an entrée, when husband called his friend over for dinner. They vanished in no time, and the main course was left mostly untouched.

Crisp Pasta Rolls

Ingredients

• 1 cup pasta, any kind, penne, fusilli, shell, macaroni, any type would do – boiled well, more than al dente.
• 7-8 bread slices
• 1/2 cup corn, boiled
• 1/2 cup chopped bell peppers of different colors, red, yellow, green, orange.
• 2-3 green chilies, minced.
• 1 tbsp flour
• 1 glass of milk
• 1/2 tsp oregano powder
• salt to taste
• 1/2 red chili flakes
• 3 tbsp of finely chopped coriander leaves — I love this!
• 1 tbsp butter
• Optional: 7-8 small cubes of cheese
• oil for frying
• Ketchup to serve with

You can go easy on the spice – green chilies according to your taste. We like our food a little spicy, so I added 3 minced green chilies. Along with the bread, cream, pasta… the whole thing might get bland if you don’t add a little bit of extra spice and salt.

Method

As mentioned earlier, the pasta needs to be boiled well, in fact a little over. Now strain and keep aside. In a pan, heat butter, saute the green chilies, bell peppers and corn. Once 3/4th done, add flour and mix well. Let the flour coat the vegetables. Now to this add milk, and mix well, to get a smooth white sauce with vegetables. Keep stirring on high flame, till it gets thick. Now add the boiled pasta, along with oregano, red chili flakes and salt. Throw in the chopped coriander and mix well. Keep on flame till it thickens and becomes semi solid mass. Now, cool the mixture.

Take a bread slice, dip it water, quickly remove and press the excess water out. Take care not to break the slices. Now take a tbsp of the filling, place it in the middle of the wet bread slice, and then wrap the bread over the corn pasta mix. Use your fingers and palms to make a tight oval-shaped ball. Press firmly. Keep aside. Now do the same with the rest of the bread slices and pasta mix.

Optional: If you are using cheese cubes also, then take a small cube, place the cube in the middle of the filling which is placed on the wet bread slice. Then close the whole thing up. This ensures, the cheese is in the middle of the pasta which is enclosed in crunchy golden bread. Ooooh!

Yet to be fried.

I usually refrigerate the neatly pressed rolls for a couple of hours.
When you need to serve, heat oil in a kadai. Remove the rolls from the fridge, and deep fry in hot oil, on medium flame till golden brown and crisp.
Using a sharp knife, cut each roll into equal halves, arrange on a bed of lettuce along with some salad by the side. If you have used cheese, when you cut the roll, spot the melted cheese surrounded by the bell pepper corn pasta, in a case of crisp fried bread. Wow, it doesn’t get any better than this!
Serve them hot with ketchup and any other dip you like.

Deep Fried till golden brown

All those colors!

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