Baked Bread Rolls

• For The Stuffing Finely chopped spring onion with the greens2 tbsp
• oil2 tsp
• Finely chopped capsicum2 tbsp
• Grated carrot2 tbsp
• Shredded cabbage1/4 cup
• Boiled whole wheat noodles, roughly chopped1/2 cup
• ANANDA PANEER Finely chopped 1/4 cup
• Soy sauce1 tsp
• Schezuan sauce1 tsp
• Sugara pinch of
•  Salt and freshly ground black pepper powder to taste
• Other Ingredients 8 whole wheat bread slices
• 4 1/2 tsp butter for greasing and cooking

Method

For the Stuffing

Heat the oil in a kadhai, add the spring onions, capsicum, carrots and cabbage, mix well and sauté on a medium flame for 3 to 4 minutes.

Add the noodles, paneer, soya sauce, schezuan sauce, sugar, salt and pepper, toss gently and cook on a medium flame for 2 minutes. Keep aside.

How to Proceed

Remove the crust from the bread slices and roll each using a rolling pin. Cover with a wet muslin cloth and keep aside.

Place 2 tbsp of the stuffing in the centre of a bread slice and roll it up tightly.

Apply some water at the edges and press to seal the stuffing. Repeat with the remaining ingredients to make 7 more bread rolls.

Apply butter evenly on the bread rolls and arrange them on a greased baking tray.

Bake in a preheated oven at 200ºc (400ºf) for 20 to 25 minutes or till they turn golden brown in color.

How to Pack

Cool slightly, unmold and wrap in an aluminum foil or cling film or pack in a Tiffin box.

Nutritional Facts

Calories 114

Carbohydrates 22g

Protein 4g Fat 2g

Cholestrol 0.0mg

Sodium 206mg

Potassium 0.0mg