Spinach and Corn Crackers


Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on. So here is the recipe:

Cinnamon Rolls


  • Spinach blanched chopped 1 cup
  • Corn corb cream style ½ cup
  • Corn kernels boiled ½ cup
  • Crackers 12-16
  • Butter 2 tablespoons
  • Onion finely chopped 1 medium
  • Green chilli finely chopped 1
  • Salt to taste
  • Lemon juice 1 teaspoon
  • Fresh coriander leaves chopped 1 tablespoon
  • Milk ½ cup
  • Refined flour (maida) 1 teaspoon
  • Processed cheese grated 2 tablespoons
  • Tabasco sauce 1 teaspoon


  1. Preheat oven to180ºC.
  2. Heat butter in a non-stick pan, add onion and sauté till it turns translucent.
  3. Add green chilli and mix well. Add spinach and mix well. Add cream style corn, mix well and cook on a low heat.
  4. Add corn kernels and mix well. Add salt, lemon juice and mix well. Add coriander leaves and mix well.
  5. Mix milk and refined flour in a bowl till smooth. Add this mixture to the pan, mix well and cook on low heat for a minute. Remove from heat and cool down to room temperature.
  6. Spread this mixture on each cracker, place on a baking tray, top with cheese and a drop of Tabasco sauce. Place the tray in the preheated oven and gratinate for half a minute.
  7. Serve immediately.

For latest hindi news, click here