Corn Baked Rolls Recipe By Rukaiya Abbas

Corn Baked Rolls recipe by Rukaiya Abbas. This delightful Ramadan Recipes recipe of Corn Baked Rolls can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish.

Person

Time

0:25 - 0:10

Comments

Views

3191

Rating

Submited by

Sheraz from Multan

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 panand sauté onion till light brown. Add this to the corn mixture. Mixwell, divide into twelve equal parts and shape them into oval rolls andset aside. Remove the crusty sides of bread slices and soak them inwater for ten seconds. Squeeze out excess water by gently pressingbetween your palms. Place the potato corn roll on one end of a slice androll the rest over to cover the stuffing firmly. Similarly make rest ofthe rolls. Place all the rolls on a baking tray. Bake in the preheatedoven for approximately twelve minutes or till the rolls turn light brownin color. Serve hot with tomato ketchup or green chutney.

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