Baked Vegetable Roll Up
by Tarla Dalal

This is a wonderful dish to make from left-over chapatis. The corn and mushroom filling adds crunchiness to these rolls. Once you ensure that the chapattis are fat free and replace cheese with low calorie white sauce, you have a 'heart friendly' dish at hand.

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Baked Vegetable Roll Up recipe - How to make Baked Vegetable Roll Up

4 left-over whole wheat chapatis , approximately 200 mm (8") in diameter

For The Filling
1/2 cup boiled sweet corn kernels (makai ka dana)
1/2 cup blanched and chopped tomatoes
1/2 cup chopped mushrooms (khumbh)
1/4 cup chopped onions
1/2 tsp chopped garlic (lehsun)
1 tsp dried oregano
1 tsp oil
salt to taste

For The Mustard Sauce
1 recipe low fat cheese sauce
1/2 tsp prepared mustard paste
salt to taste

Method
For the filling

Heat the oil in a non-stick pan and add the onions, garlic and cook till the onions are translucent.
Add the tomatoes and mushrooms and cook for 2 to 3 minutes.
Add the corn kernels, oregano and salt and cook till the mixture is completely dry. Cool and keep aside.

For the mustard sauce

Mix all the ingredients together and keep aside.

How to proceed

Place one chapati on a dry surface and spread 2 tablespoons of the filling on one side. Roll up the chapati tightly.
Repeat to make 3 more roll ups.
Place the prepared roll ups on a greased baking dish and spoon the mustard sauce over them.
Bake in a pre-heated oven at 220°c (430°f) for 10 to 15 minutes.
Serve hot.

Nutrient values per roll

Amt

123 gm

Energy

172 kcal

Protein

8.1 gm

CHO

30.4 gm

Fat

2.8 gm

Fibre