BAKED CORN ROLL

Potato and corn rolls wrapped in bread and baked

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.