Mini Macaroni Buns
by Tarla Dalal
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Added to 12 cookbooks
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Escape from the mundane, with this exotic and sumptuous snack! A tongue-tickling, garlicky stuffing of mixed veggies and macaroni adorns buttery crisp buns to make a snacky delight that everybody will love. Choose whole wheat mini buns, to get the perfect texture and rustic flavour. Remember to scoop out the centres well to make deep cavities in the buns, so that they will hold a lot of the tangy, cheesy stuffing, because that’s where the fun lies! You can always use the scooped out portions to make bread crumbs to use with other recipes.
- Cut a mini burger bun halve into 2 halves and scoop out the centres to form a depression.
- Repeat step 1 with the remaining 5 mini burger buns.
- Brush all the bread halves with melted butter, place them on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes or till the bread halves turn crisp. Keep aside.
- Heat the butter in a broad non-stick pan, add the garlic and saute on a medium flame for a few seconds.
- Add the capsicum and broccoli and sauté on a medium flame for a few seconds.
- Add the plain flour, mix well and cook on a medium flame for a few seconds.
- Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Add the cheese, chilli flakes, mixed herbs and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the macaroni, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Switch off the flame, add the tomato ketchup and mix well.
- Fill each crispy bread halve immediately with a little macaroni stuffing and serve immediately.
Nutrient values per mini macaroni bun
|Vitamin A||153.4 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||4.9 mg|
|Folic Acid||5.1 mcg|
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