Sweet corns and zucchini rolls

Name: Sweet corns and zucchini rolls
Total time: 900 s
Yield: 1 5 rolls
Cuisine: American
Ingredients: 1 can sweet corn(boiled and mashed); 2 medium potatoes (boiled and mashed); 1 onion finely chopped; 1 grated zucchini; 1 cup poha; 1" grated ginger; 1 tbsp Chilli powder; 1/2 tsp Salt or as per taste; 1/2 tsp Dry mango powder; 1 tbsp roasted cumin powder; 2 tsp coriander powder; 1/2 tsp chat masala; 1/2 tsp garam masala; 1 cup Cornflakes; 2 tbsp corn Flour; as required Oil to deep fry

Gupta Mithlesh @CookwithGM

Italy

#goldenapron

Gupta Mithlesh @CookwithGM

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Ingredients

15 minutes

1 5 rolls

1 cansweet corn(boiled and mashed)
2medium potatoes (boiled and mashed)
1onion finely chopped
1grated zucchini
1 cuppoha
1"grated ginger
1 tbspChilli powder
1/2 tsp Salt or as per taste
1/2 tsp Dry mango powder
1 tbsproasted cumin powder
2 tspcoriander powder
1/2 tsp chat masala
1/2 tspgaram masala
1 cupCornflakes
2 tbspcorn Flour
as requiredOil to deep fry

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Steps

15 minutes

1

Blend the sweet corns to a rough paste. Soak the poha in water for 3 to 4 mins and then drain the water.
2

Add the boiled potato, poha, onion, grated zucchini,red chilli powder, Cumin powder, dry mango powder, chat masala, grated ginger, salt, coriander powder, and garam masala and mix everything together.
3

Crush cornflakes and transfer to a separate plate. Add 2 tbsp corn Flour to a bowl and mix with 3 to 4 tbsp water. Make a thin mixture.
4

Make small balls of the mixture. Gently drop each balls in the corn mixture and immediately roll it in crushed corn flakes. Set this aside in a plate finish making all balls.
5

Heat the oil on a medium flame and deep fry these balls until golden and crisp.
6

Serve hot with green chutney and tomato sauce.