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.
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Corn stuffed bread pockets.
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.
Turn your corn pockets into pizza pockets by simply adding some chopped veggies, grated cheese and pasta/pizza sauce to the corn mix.