Baked vegetable roll up

Posted on August 18, 2009. Filed under: Heart recipe/low cholesterol recipe | Tags: , |

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 fat cheese sauce, you have a ‘heart friendly’ dish at hand.

Cooking Time : 5 mins.
Baking Temperature : 220°C (430°F).
Baking Time : 15 to 20 mins.
Preparation Time : 15 mins.

Makes 4 rolls.

4 left-over whole wheat chapatis, approximately 200 mm (8″) in diameter
For the filling
½ cup corn kernels, boiled
½ cup tomatoes, blanched and chopped
½ cup mushrooms, chopped
¼ cup onions, chopped
½ teaspoon garlic, chopped
1 teaspoon dried oregano
1 teaspoon oil
salt to taste
For the mustard sauce
1 recipe low fat cheese sauce
½ teaspoon prepared mustard paste
salt to taste
For the filling
1. Heat the oil in a non-stick pan and add the onions, garlic and cook till the onions are translucent.
2. Add the tomatoes and mushrooms and cook for 2 to 3 minutes.
3. Add the corn kernels, oregano and salt and cook till the mixture is completely dry. Cool and keep aside.
For the mustard sauce
1. Mix all the ingredients together and keep aside.
How to proceed
1. Place one chapati on a dry surface and spread 2 tablespoons of the filling on one side. Roll up the chapati tightly.
2. Repeat to make 3 more roll ups.
3. Place the prepared roll ups on a greased baking dish and spoon the mustard sauce over them.
4. Bake in a pre-heated oven at 220°C (430°F) for 10 to 15 minutes.
5. Serve hot.

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