by Tarla Dalal
Added to 154 cookbooks
This recipe has been viewed 21248 times
A heavy duty snack that not only fills up the stomach, but helps plug in the nutritional requirements of your loved ones!
- Heat the butter in a broad non-stick pan, add the whole wheat flour and cook on a medium flame for 30 seconds, while stirring continuously.
- Add the low-fat milk, mix well and cook on a medium flame for 2 to 3 minutes, or till the sauce thickens, while stirring continuously.
- Add the chilli flakes, oregano, salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.
- Combine the white sauce, mixed vegetables and little salt in a broad non-stick pan, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Divide the mixture into 4 equal portions and keep aside.
- Brush each bread with ¼ tsp of butter and bake in a pre-heated oven at 180° c (360° f) for 8 to 10 minutes.
- Place one toasted hot dog roll half on a clean, dry surface. Spread a portion of the topping evenly on it.
- Repeat step 4 to make 3 more open rolls.
- Serve immediately.
Nutrient values (Abbrv) per open roll
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