Mixed Vegetable Open Hot Dog Roll
by Tarla Dalal
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Added to 90 cookbooks
This recipe has been viewed 34879 times
Loads of fibre and vitamin-rich veggies and low-fat butter go into these sandwiches with a difference. Low in calories, the whole wheat rolls are apt for weight watchers, diabetics and people with heart disease.
- Cut each hot dog roll horizontally into 2 halves.
- Scoop the centre of each hot dog roll halve, using a spoon so that a light depression is formed for the stuffing. Keep these scooped bread crumbs aside.
- Heat the oil in a non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the carrots, baby corn and broccoli and sauté on a medium flame for 1 to 2 minutes.
- Add the scooped bread crumbs, milk, salt and chilli flakes and cook on a medium flame for 1 to 2 minutes, stirring continuously.
- Divide the topping into 4 equal portions and keep aside.
- Apply ¼ tsp of butter on both sides of each hot dog roll halve and toast them lightly on a tava (griddle), till both sides are golden brown in colour.
- Place one toasted hot dog roll half on a clean, dry surface with the scooped side facing upwards. Spread a portion of the topping evenly in the scooped bread. Finally spread 1 tsp of tomato ketchup evenly over it.
- Repeat step 8 to make 3 more open hot dog rolls.
- Serve immediately.
Nutrient values (Abbrv) per open roll
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