Baked Corn Roll Book: Wrap n Roll Potato and corn rolls wrapped in bread and baked Cooking

Time: 20-30 minutes Servings: 4 Preparation Time: 30-40 minutes Category: Veg Ingredients Sweet Corn,boiled 1 cup Bread 12 slices 1 large

Potato,boiled and mashed Green chillies,chopped 2 Ginger paste 1 teaspoon

Fresh coriander sprigs ,chopped 1/4 cup Lemon juice Salt Oil to taste 2 tablespoons 1 teaspoon

Onion ,chopped 1 large

Method Preheat oven to 180 C. Coarsely crush boiled sweetcorn in a blender. Transfer int o a bowl. Add potato, green chillies, ginger paste, coriander leaves, lemon juic e and salt and mix well. Heat oil in a pan and saut onion till light brown. Add t his 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 betw een your palms. Place the potato corn roll on one end of a slice and roll the re st over to cover the stuffing firmly. Similarly make rest of the rolls. Place al l the rolls on a baking tray. Bake in the preheated oven for approximately twelv e minutes or till the rolls turn light brown in colour. Serve hot with tomato ke tchup or green chutney.