$hokeen J@tt
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BAKED CORN ROLL
Preparation Time : 30 minutes
Cooking Time : 25 minutes Servings : 4
INGREDIENTS
Sweet Corn, boiled
1 cup
12 slices
1 large
2
1 teaspoon
1/4 cup
1 teaspoon
to taste
2 tablespoons
1 large
Preparation Time : 30 minutes
Cooking Time : 25 minutes Servings : 4
INGREDIENTS
Sweet Corn, boiled
1 cup
Bread 12 slices
Potato, boiled and mashed 1 large
Green chillies, chopped 2
Ginger paste 1 teaspoon
Fresh coriander sprigs , chopped 1/4 cup
Lemon juice 1 teaspoon
Salt to taste
Oil 2 tablespoons
Onion , chopped 1 large
METHOD
Preheat oven to 180 ºC. Coarsely crush boiled sweetcorn in a blender. Transfer into a bowl. Add potato, green chillies, ginger paste, coriander leaves, lemon juice and salt and mix well. Heat oil in a pan and sauté onion till light brown. Add this to the corn mixture. Mix well, divide into twelve equal parts and shape them into oval rolls and set aside. Remove the crusty sides of bread slices and soak them in water for ten seconds. Squeeze out excess water by gently pressing between your palms. Place the potato corn roll on one end of a slice and roll the rest over to cover the stuffing firmly. Similarly make rest of the rolls. Place all the rolls on a baking tray. Bake in the preheated oven for approximately twelve minutes or till the rolls turn light brown in colour. Serve hot with tomato ketchup or green chutney.
Preheat oven to 180 ºC. Coarsely crush boiled sweetcorn in a blender. Transfer into a bowl. Add potato, green chillies, ginger paste, coriander leaves, lemon juice and salt and mix well. Heat oil in a pan and sauté onion till light brown. Add this to the corn mixture. Mix well, divide into twelve equal parts and shape them into oval rolls and set aside. Remove the crusty sides of bread slices and soak them in water for ten seconds. Squeeze out excess water by gently pressing between your palms. Place the potato corn roll on one end of a slice and roll the rest over to cover the stuffing firmly. Similarly make rest of the rolls. Place all the rolls on a baking tray. Bake in the preheated oven for approximately twelve minutes or till the rolls turn light brown in colour. Serve hot with tomato ketchup or green chutney.
