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 Bread Potato,boiled and mashed Green chillies,chopped Ginger paste Fresh coriander sprigs ,chopped Lemon juice Salt Oil Onion ,chopped 1 cup 12 slices 1 large 2 1 teaspoon 1/4 cup 1 teaspoon to taste 2 tablespoons 1 large

Method Preheat oven to 180 C. 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 saut 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.