Baby Corn Spring Rolls

I love baby corn. I adore its crunch and lovely flavor it imparts to any dish it is used in.So when ever I go for vegetable shopping I make sure to grab a bunch if I find really fresh baby corns.Recently I saw a spring roll recipe using baby corn in a TV show.I started to watch when the show was half the way over so I kind of made up the recipe.It turned out really good except for it was little bit dense.Here I am posting the recipe with step wise pictures and also the tip how to get it light.It is a very tasty and unique recipe for baby corn lovers.Please try and let me know.

 How to make baby corn spring rolls-recipe
Preparation of dough
Ingredients: 
1/2 cup whole wheat flour
3 tablespoons maida
1 teaspoon ghee
Salt to taste
Method:
Combine all the ingredients,add water little by little and make a soft dough.
Preparation of curry paste
Ingredients:
2 large onions
2 large tomatoes
2 dried red chilles
2 green chilles
1 tablespoon cumin seeds
1 tablespoon channa dal
1 teaspoon coriander seeds
Salt
 Method:
Grind all the ingredients except salt to a fine paste.Heat little oil in a kadaiand saute the ground paste well till the raw smell goes off.
Preparation of spring rolls
5 to 6 baby corns ,slit into small pieces
Prepared curry paste
Prepared dough
Oil to deep fry
Method:
1.Roll out very thin circles,smaller than chapathi,bigger than pooris. Cut the rolled circle length wise.
2.Spread the curry paste to the slit piece,keep a baby corn piece and roll.Don't apply too much pressure but make sure the ends are sealed.

3.Deep fry carefully in hot oil frying 3 to 4 at a time.
Time:40 minutes
Yield:16-18 rolls

Notes:
1.Don't leave the dough rest for long time.This will make the dough soft and puff up while frying
2.Give just one or two folds to ensure complete cooking of the dough and to make it light in texture.
3.Assorted vegetables can also be used instead of baby corns.