Recipes
Stuffed Corn Pockets Recipe
Imagine a cup of piping hot steamed corn kernels seasoned with some salt and pepper. Delicious, right? Now imagine that exact same corn stuffed in bread pockets and deep-fried to golden-brown crisp perfection. Your buds did that drool-y thing now, didn’t they?
Corn stuffed pockets are simply bread rolls with a corn filling. Only fancier and way yummier. The dish is the perfect snack and can be made in under 20 minutes. Just follow this recipe.
Prep Time | 10 minutes |
Cook Time | 15 minutes |
Servings |
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Ingredients
- 1 cup Crushed corn kernels
- 8 slices of Sandwich bread
- 1/2 cup milk or water
- Salt sugar and black pepper to taste
- 2 Green chilies
- 1 tsp crushed Garlic and ginger
- 1 tbsp coriander leaves
- oil for frying
Ingredients
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Instructions
- Mix the crushed corn kernels with coriander, crushed garlic and ginger, finely chopped green chilies. Adjust the seasoning and keep aside.
- Take 2 slices of bread and cut into 4 equal squares.
- Dip the bread squares in the bowl of milk/water and gently squeeze out the liquid pressing the bread slice between your palms.
- Stuff the corn filling on one side and over the other side with another slice of soaked bread and press it tightly sealing all the four sides. Keep aside.
- Prepare the remaining slices and deep fry them on medium heat until they turn golden and crisp on both sides.
- Take the pockets out on a tissue paper to remove the excess oil.
- Serve hot with chutney or ketchup.
Recipe Notes
Turn your corn pockets into pizza pockets by simply adding some chopped veggies, grated cheese and pasta/pizza sauce to the corn mix.