Mixed Vegetable Open Hot Dog Roll Video by Tarla dalal

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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.

Recipe Description for Mixed Vegetable Open Hot Dog Roll

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 4 open rolls
Show me for open rolls

Ingredients

2 whole wheat hot dog rolls
1/4 cup finely chopped onions
1/4 cup chopped and boiled carrots
1/4 cup blanched and chopped baby corn
1/2 cup blanched broccoli florets
2 tsp olive oil
1/4 cup low-fat milk , 99.7% fat-free
salt to taste
1/2 tsp dry red chilli flakes (paprika)
2 tsp melted low-fat butter for brushing
4 tsp tomato ketchup

Method

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.