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Sweet corns and zucchini rolls
Sweet corns and zucchini rolls

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The ingredients needed to prepare Sweet corns and zucchini rolls:
  1. Provide 1 can sweet corn(boiled and mashed)
  2. Prepare 2 medium potatoes (boiled and mashed)
  3. Use 1 onion finely chopped
  4. Prepare 1 grated zucchini
  5. Take 1 cup poha
  6. Get 1" grated ginger
  7. Provide 1 tbsp Chilli powder
  8. Get 1/2 tsp Salt or as per taste
  9. Prepare 1/2 tsp Dry mango powder
  10. Provide 1 tbsp roasted cumin powder
  11. Provide 2 tsp coriander powder
  12. Take 1/2 tsp chat masala
  13. Use 1/2 tsp garam masala
  14. You need 1 cup Cornflakes
  15. Use 2 tbsp corn Flour
  16. Get as required Oil to deep fry
Instructions to make Sweet corns and zucchini rolls:
  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.

Thoroughly enjoyed the fresh taste of the corn and zucchini. I think it is key to chop the zucchini not much bigger than the corn kernels so it does not over power the sweet corn. A super simple, cheesy, crustless pie featuring fresh veggies and herbs. It's so simple yet full of flavor! Add zucchini, corn, basil, oregano and thyme.

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