PREPARATION

1. In a mixing bowl, add 70 grams gram flour, 70 grams rice flour, 1/2 teaspoon salt, 1/4 teaspoon baking powder and mix it well.

2. Add 300 milliliters water and make a batter.

3. Now, boil 800 milliliters water in a pan, add 250 grams sweet corn and let them boil until tender.

4. Then, transfer it to a blender, add 2 tablespoons green chili and blend it to a smooth paste.

5. In a another mixing bowl, add 150 grams all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon powdered sugar, 1/2 teaspoon baking soda, 2 tablespoons coriander, 2 tablespoons lemon juice,

blended corn paste and make a smooth dough.

6. Take small quantities of the freshly prepared dough and roll them into the shape of cylinders.

7. Dip each roll into the prepared batter and then dip it in bread crumbs.

8. Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.

9. Drain it on an absorbent paper.

(For Chutney)

1. In a mixing bowl, add 25 grams coriander, 25 grams mint, 75 grams onions, 100 grams apple, 2 tablespoons jaggery, 1/2 teaspoon salt, 50 grams tamarind paste and blend it to a smooth paste.

2. Serve it with prepared corn roll.