Corn Baked Rolls

Corn Baked Rolls

Ingredients

• Sweet Corn (boiled) 1 cup
• Bread 12 slices
• Potato (boiled & mashed) 1 large
• Green chilies chopped 2
• Ginger paste 1 tsp
• coriander chopped ¼ cup
• Lemon juice 1 tsp
• Salt to taste
• Oil 2 tbsp
• Onion chopped 1 large

Method

• Preheat oven to 180 ºC. Coarsely crush boiled sweet corn in a blender.Transfer into a bowl. Add potato, green chilies, 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 color. Serve hot with tomato ketchup or green chutney.