Minty Corn Roll with Coriander Chutney Recipe

These rolls melt in the mouth, extremely delicious, rich in fiber and flavor.

Nutritional info

ingredients
1/2 Cup(84.0 gm) Potato (Diced)
ingredients
1/8 Cup(4.0 gm) Pudina (Chopped)
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1 Tbsp(8.0 gm) Bread Crumbs
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1/2 Tbsp(3.0 gm) Corn Flour
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1/4 Tsp(0.53 gm) Dry Mango Powder
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1/4 Tsp(0.44 gm) Jeera Powder
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1/4 Tsp(0.37 gm) Garam Masala
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1/4 Tsp(1.0 gm) Green Chilli Paste
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1/2 Tsp(2.0 gm) Salt
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For Frying(24.0 ml) Oil
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1 Cup(2.0 gm) Coriander Leaves (Chopped)
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2 Tbsp(0.73 gm) Peanuts
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2 Tsp(0.15 gm) Green Chilli (Chopped)
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1 Tbsp(0.48 ml) Lemon Juice
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1 Tsp(0.18 gm) Salt
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As Required(0.74 ml) Water
  • Preparation

    In 1/2 cup mashed potato, add 1/4th tsp green chilly paste, 1/4th tsp dry mango powder, 1/4th tsp garam masala, 1/4th tsp jeera powder, 1/2 tsp salt

  • add 1/8th cup chopped pudina, mix it well

  • Add 1/2 tbsp corn flour, 1 tbsp breadcrumbs and mix it well

  • Make cylindrical rolls

  • Coat them with bread crumbs

  • Heat oil for frying

  • Deep fry the rolls till golden brown

  • For the chutney

    In a mixie, add 1 cup chopped coriander leaves, 2 tsp chopped green chilli, 2 tbsp peanuts, 1 tbsp lemon juice, 1 tsp salt and enough water to grind into a chutney

  • Serve the minty rolls with coriander chutney