Stuffed Corn and Paneer Footlong Video by Tarla Dalal Video by Tarla Dalal
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Stuffed Corn And Paneer Footlong Recipe Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
5 Mins
Total Time
15 Mins
Makes
2.00 servings
Ingredients
For The Bread
melted butter
For The Stuffing
1 tbsp oil
1/4 cup finely chopped onion
1/2 cup finely chopped capsicum
2 tsp finely chopped green chillies
1/2 cup finely chopped tomato
1 1/2 cups boiled and coarsely boiled and crushed sweet corn kernels
1 cup grated paneer (cottage cheese)
Other Ingredients
4 tbsp grated processed cheese
Method
- Cut the footlong bread horizontally into two parts and using a spoon scoop out the centres.
- Brush both the sides with a little melted butter.
- Bake in pre-heated oven at 200°c (400°f) for 10 minutes or till the bread turns crisp. Keep aside.
- Heat the oil in a broad non-stick pan and add the onions and sauté on a medium flame for 1 minute.
- Add the capsicum, green chillies and tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the sweet corn, paneer and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Divide the stuffing into 2 equal portions and keep aside.
- Spread 1 portion of the prepared stuffing in the hollow cavity on the scooped sides of each toasted bread.
- Place 3 tomato slices and sprinkle 2 tbsp of cheese over each bread.
- Bake in pre-heated oven at 200°c (400°f) for 10 minutes.
- Serve immediately.
See step by step images of Stuffed Corn and Paneer Footlong, Baked Veg Paneer Sandwich
