Crispy Spinach- Corn Rolls

by Rucha AG

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A great tit-bit made of corn and spinach. Easy to cook and great to relish on!!!

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Crispy Spinach- Corn Rolls recipe - How to make Crispy Spinach- Corn Rolls

Tags

Deep-fried Indian Starters

Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins 4Makes 4 to 5 servings
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Ingredients

3 cups sweet corn kernels (makai ke dane) , boiled
1 cup finely chopped spinach (palak)
8 slices of whole wheat bread
1/4 cup cornflour
1 cup semolina (rava)
1 tsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
1 tsp dried mango powder (amchur) powder
2 tbsp finely chopped green chillies
salt to taste
oil for deep frying

Method

Blend the corn coarsely in a mixer and keep aside.
Add the green chillies, garlic, ginger and amchur powder and mix well.
Add the spinach and mix well. Keep aside.
Blend the wheat bread by removing the sides into bread crumbs.
Add bread crumbs and cornflour to the mixture, add the salt and mix well and knead into a soft dough.
Divide the dough into small equal portions and roll them into circles of 2" diameter.
Place small portions of corn mixture and roll them into cylindrical rolls.
Coat each evenly with semolina.
Heat the oil in a kadhai and deep fry the rolls till they turn golden brown and crisp.
Serve hot with tobasco sauce/ketchup.

This recipe was contributed by Rucha AG on 24 Nov 2011
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