Corn & Cheese Bread Rolls Recipe – Easy Indian Street Food Snack

Last Updated on 4 months by Neha Deshmukh

Corn & Cheese Bread Rolls Recipe – Easy Indian Street Food Snack

Hey everyone! If you’re anything like me, you always have a few slices of bread hanging around, and sometimes you just crave a little something… different. These Corn & Cheese Bread Rolls are my go-to when that happens! They’re super easy, incredibly tasty, and a total crowd-pleaser. I first made these when my niece came to visit, and she absolutely devoured them – now she requests them every time! They’re a fantastic little Indian-inspired snack that’s perfect for an afternoon treat or a quick bite.

Why You’ll Love This Recipe

These rolls are seriously addictive! They’re crispy on the outside, soft and cheesy on the inside, and bursting with flavour. Plus, they’re ready in under 30 minutes – perfect for when you need a quick snack fix. They’re also a great way to use up leftover bread, and honestly, who doesn’t love a recipe that’s both delicious and resourceful?

Ingredients

Here’s what you’ll need to whip up a batch of these delightful rolls:

• 4 Bread slices
• ¾ cup Cream style corn (approx. 185ml)
• ½ cup Onion, finely chopped (approx. 60g)
• 1 Garlic clove, minced
• ½ tsp Pepper powder
• 1 tsp Tomato sauce
• Salt to taste
• 2 tbsp Corn flour (approx. 16g) + extra for paste
• 1 tsp Sesame seeds
• 1 tbsp Oil (approx. 15ml)

Ingredient Notes

Let’s talk ingredients! The cream-style corn is key here – it gives the filling that lovely sweetness and creamy texture. Don’t skimp on it! You can find it in most supermarkets, or even make your own if you’re feeling ambitious.

Sesame seeds add a wonderful nutty flavour and a beautiful visual appeal. I love toasting mine lightly in a dry pan for a minute or two before using them – it really enhances their flavour.

And about that pepper powder… feel free to get creative! In South India, they often use a spicier blend, while in North India, a milder black pepper is more common. You can adjust the amount and type of pepper to suit your taste. A pinch of Kashmiri chili powder would also add a lovely colour and mild heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the minced garlic and sauté for about a minute, until fragrant. Then, toss in the chopped onions and cook until they become translucent – usually around 3-5 minutes.
2. Now, pour in the cream-style corn. Add the pepper powder, tomato sauce, and salt. Stir everything together well and cook until the mixture thickens – this should take about 5-7 minutes. Keep stirring so it doesn’t stick to the bottom!
3. While the filling is cooking, gently trim the crusts off the bread slices. Then, using a rolling pin, lightly flatten each slice. This makes them easier to roll later.
4. Make a paste with 2 tablespoons of corn flour and about ¼ cup (60ml) of water. It should be a smooth, slightly thick consistency. Place about 2 teaspoons of the corn filling onto each flattened bread slice.
5. Now for the rolling! Use the corn flour paste to seal the edges of each bread slice, creating a little parcel. Then, carefully roll each slice tightly into a cylinder shape.
6. Coat each roll in a thin layer of corn flour batter, then roll it in the sesame seeds, making sure they stick all over.
7. Heat some oil in a pan (enough for shallow frying) over medium heat. Carefully place the rolls in the hot oil and fry them until they’re golden brown on all sides – about 3-4 minutes per side.
8. Once they’re golden and crispy, remove the rolls from the pan and place them on paper towels to drain any excess oil.

Expert Tips

• Don’t overcrowd the pan when frying – fry in batches to ensure even cooking.
• Make sure the oil is hot enough before adding the rolls, otherwise they’ll absorb too much oil and become soggy.
• For extra flavour, you can add a pinch of turmeric powder to the filling.

Variations

• Vegan Adaptation: Swap the bread for a vegan-friendly option and ensure your tomato sauce doesn’t contain any animal products.
• Gluten-Free Adaptation: Use your favourite gluten-free bread slices. They might be a little more delicate, so handle them with care when rolling.
• Spice Level Adjustment: If you like things spicy, add a pinch of chili powder or finely chopped green chilies to the filling. My friend, Priya, always adds a little bit of finely chopped jalapeño!
• Festival Adaptation: These rolls are fantastic as a savory snack during festivals like Diwali or Holi. You can even make a larger batch and share them with friends and family.

Serving Suggestions

Serve these Corn & Cheese Bread Rolls hot with your favourite chutney or tomato sauce. I personally love them with a mint-coriander chutney – the freshness really complements the cheesy filling. They’re also great with a simple sweet chili sauce.

Storage Instructions

These rolls are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven to restore their crispiness.

FAQs

What type of bread works best for these rolls?

White bread works really well, but you can also use whole wheat bread or multigrain bread. Just make sure it’s not too thick.

Can I make the filling ahead of time?

Absolutely! You can make the filling a day in advance and store it in the refrigerator. Just give it a good stir before using.

How can I prevent the rolls from becoming soggy?

Make sure the oil is hot enough when frying, and don’t overcrowd the pan. Also, drain the rolls on paper towels immediately after frying.

Is it possible to bake these rolls instead of frying?

Yes, you can! Brush the rolls with a little oil and bake them in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until golden brown. They won’t be as crispy as the fried version, but they’ll still be delicious.

What chutneys pair well with these Corn & Cheese Bread Rolls?

Mint-coriander chutney, sweet chili sauce, tamarind chutney, or even a simple tomato ketchup all work wonderfully!