Curried Corn Open Roll Recipe (Corn Open Hot Dog Roll)

Ingredients

• 1 tsp curry powder
• 1 cup boiled sweet corn kernels (makai ke dane)
• 2 tbsp butter
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped tomato
• 1/2 tsp finely chopped green chillies
• 1/4 cup milk (whole Buffalo, 6.5% fat)
• salt (namak) to taste
• 1/2 cup roughly chopped onion
• 1/2 tbsp roughly chopped green chillies
• 1 tsp chopped ginger (adrak)
• 2 hot dog rolls, cut into two horizontally
• melted butter for brushing
• 2 cheese slices, torn into pieces

Steps

1. Scoop out the centre of each hot dog roll and keep the scooped bread aside.
2. Heat the butter in a broad non-stick pan, add the onions and the prepared paste and sauté on a medium flame for 1 to 2 minutes.
3. Add the tomatoes, green chillies and curry powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
4. Add the sweet corn, milk, salt and ¼ cup of scooped bread, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
5. Divide the filling into 4 equal portions and keep aside.
6. Blend the remaining scopped bread in a mixer to make fresh bread crumbs. Store refrigerated in an air-tight container and use as required.
7. Brush each scooped hot dog roll halve with melted butter, place them on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 5 minutes.
8. Stuff a portion of the curried corn filling into each baked hot dog roll halve and top it with a few pieces of cheese over it.
9. Place the stuffed hot dog roll halves on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for another 10 minutes.
10. Serve immediately.