SPINACH & CORN CATERPILLAR

SPINACH & CORN CATERPILLAR

INGREDIENTS

OUTER COVERING
Spinach leaves	1 bunch
Potatoes boiled and mashed	4 – 5 nos
Ginger	1 inch piece
Garlic	4 – 5 cloves
Green chillies	3 – 4 nos
Fresh bread crumbs	½ - ¾ cup + ¼ cup for rolling
salt	T.T.
Tomato sliced	1 no
STUFFING
Fresh corn boiled	½ cup
Onion minced	1 no
Cheese cubes	3 nos
Chaat masala	¼ tsp
Pepper pdr	T.T.
Salt	T.T.

 

METHOD:

OUTER COVERING

1.       Blanch the spinach leaves and refresh them. Grind to a paste.

2.       Also grind to a paste the ginger, garlic and green chillies.

3.       Mix together these two pastes along with the potato and bread crumbs. Add salt to taste and roll into a soft dough.

STUFFING

4.       Boil the corn without adding salt.

5.       Drain completely and mix while still hot the corn along with onion and cheese.

6.       Add the chaat masala and pepper pdr and salt only if required. Reserve.

 

ASSEMBLING

7.       Spread a clean plastic sheet on a flat surface.

8.       Spread the bread crumbs for rolling evenly in a thin layer on the plastic sheet.

 

9.       Take small pieces of the prepared spinach dough and drop it evenly and close to each other on the spread crumbs.

 

10.   Press the dough down lightly with your finger tips.

 

11.   Again sprinkle bread crumbs over the spread dough.

 

12.   Now lightly spread a layer of the prepared stuffing all over the spread bread crumbs.

 

13.   With the help of the plastic sheet, roll the entire thing tightly like a swiss roll.

 

14.   Cover and tie the ends with the plastic sheet like the wrapping of a chocolate candy.

15.   Refrigerate chill for 1 hour till firm.

16.   Remove out from the plastic sheet and cut them in 1 – 1 ½ inch thick slices but do not cut through and do not separate them.

 

17.   Transfer onto a baking tray, drizzle a little oil over it and bake at 175°C for 30 min till firm and the top has turned golden brown.

 

18.   Remove and add in half slices of tomato in the sliced gaps of the roll and serve hot.

 

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