Rice corn pockets

Name: Rice corn pockets
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup boiled corns; some corn cob leaf; 1/2 cup rice flour; 1 capsicum chopped; 1 carrot chopped; 1 onion Chopped; 50 grams paneer; as per taste to taste Salt; 1 tsp ginger green chilli chopped; 1 tsp Oil; 1 tsp Cumin powder; 1 tsp Black pepper powder; 2 tsp Coriander leaves chopped; as required Water

Dipti Mehrotra @dipti_mehrotra

#technique3 (steaming)
It's a delicious dish

Dipti Mehrotra @dipti_mehrotra

#technique3 (steaming)
It's a delicious dish

Saved

Ingredients

30minutes

4 servings

1 cupboiled corns
some corn cob leaf
1/2 cup rice flour
1capsicum chopped
1carrot chopped
1onion Chopped
50 gramspaneer
as per tasteto taste Salt
1 tsp ginger green chilli chopped
1 tspOil
1 tspCumin powder
1 tspBlack pepper powder
2 tspCoriander leaves chopped
as requiredWater

Saved

Steps

30minutes

1

Firstly knead the rice flour with warm water. Cover and keep aside.
2

Grind boiled corn in grinder roughly not a fine paste. Heat oil in a pan. Add chopped ginger,Green chilli and onion. Saute till onion gets softened. Add carrot, Capsicum and ground corn.Mix everything well. Add dry spices and saute for 2-3 minutes on low flame. Sprinkle some Coriander leaves. Off the flame.
3

Take a piece of corn leaf. Keep in the middle a small sized ball of rice flour dough. Cover with another leaf of corn and roll like a roti,make a long strips.
4

Now remove upper leaf and fill with prepared mixture of vegetables in the middle. Keep some paneer on top.Now roll it like this. Make all pockets like this.cover with corn leaf.
5

Boil water in a pan. Keep a sieve on top of the pan. Keep all prepared rice corn pockets on sieve. You can use idli stand.cover and cook for 10-15 minutes. Let it rest for 5 minutes then unrapped.cut small piece and garnish with chopped Coriander leaves. Serve hot with tomato ketchup.