Corn-Spinach Topping

Recipe by
Total Time:
30-45 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • 10 - medium bread slices (brown or white)
  • 1 cup - boiled and cooled macaroni
  • 1 cup - boiled and drained sweet corn kernels
  • 8-10 - washed and drained spinach leaves, chopped
  • 2 - green chillies
  • 1" piece - ginger
  • 1 flake - garlic
  • 1/4 tsp - black pepper
  • 1/4 cup - plain or wheat flour
  • 2 tbsp -butter
  • 2 cups - milk
  • 1 tbsp - finely shredded cabbage
  • 1 tbsp - grated cheese
  • 10 - small mint leaf sprigs

How to Make Corn-Spinach Topping

  • Dry-roast the flour very lightly in a heavy pan. Keep aside.
  • Add half the milk in the same pan and boil.
  • Grind the ginger, chillies and garlic to a paste.
  • Add the roasted flour and the remaining milk. Mix well so that there are no lumps.
  • Add to the boiling milk, stirring continuously.
  • When the boiling resumes, add the corn kernels, salt and pepper. Boil until the mixture is thick enough to coat the back of the spoon.
  • Add macaroni, spinach, herbs and half the butter. Boil further for 2-3 minutes. Take off the flame and allow it to cool and thicken.
  • Butter each bread slice on both sides.
  • Spread a ladleful of the mixture on each slice.
  • Preheat an oven to 300 degrees C.
  • Place slices on the central rack of the oven. Sprinkle cheese, cabbage and macaroni.
  • Bake in a hot oven for 10 minutes or until the toasts become crisp.
  • Serve hot with a sprig of mint placed over each toast and accompanied with tomato ketchup, paprika or sauce.