BAKED YOGHURT BREAD ROLLS

336 441 Meenu Agarwal
BAKED YOGHURT BREAD ROLLS
Serves 2
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 2 slices bread (fresh)
  2. 1 tsp mustard sauce – to spread
  3. 1 tbsp. – toned milk
  4. ½ tsp carom seeds (Ajwain)
  5. FILLING
  6. 1 tbsp. hung curd
  7. 1 tbsp. finely chopped red bell peppers deseeded or deseeded chopped tomato
  8. 1/2 cup finely chopped broccoli
  9. 1 tbsp. peas
  10. ½ green chili – deseeded & chopped
  11. ½ tsp salt, ½ tsp black pepper
  12. ¼ tsp red chili flakes
Instructions
  1. Boil 1 cup water with ½ tsp salt & 1 tsp sugar. Add peas. Boil till soft. Add broccoli & remove from fire. Strain after 5 minutes.
  2. Mash peas with the hands.
  3. Put the hung curd in a bowl. Add all other ingredients of the filling to the curd & mix. Keep aside.
  4. Cut the sides of slice, keep it flat on a rolling board. Press, applying gentle pressure with a rolling pin so that holes of the bread close.
  5. Spread ½ tsp mustard on the slice.
  6. Spread a layer of filling. Roll carefully. Seal end by applying some curd. Press well.
  7. Brush milk on roll. Spread some carom seeds on a plate & roll the bread over it. Gently cut each roll into 2 pcs.
  8. At serving time, cover a wire rack of oven with foil. Grease foil lightly. Place the rolls. Grill for about 5 minutes till edges turn little golden. Serve immediately.
Notes
  1. Energy – 225- 235 KCAL
  2. Fat – 7 – 10 Gms
  3. CHO – 80 – 90 Gms
  4. Protein – 18 - 22 Gms
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