Baked Veg roll

This easy to prepare baked veg roll recipe is a heathier version of the regular fried veg rolls. Use of leftover wheat chapatis makes this recipe more interesting and healthy. Corn and mushroom filling adds crunchiness to these rolls. Try these vitamin and mineral rich low calorie baked veg rolls as an evening snack with coriander chutney or tomato ketchup.

Baked Veg roll

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Baking Time: 15 to 20 mins
• Baking Temperature: 220°C
• Makes 4 servings

Ingredients

4 left-over whole wheat chapatis , approximately 8" in diameter

For The Filling
1/2 cup boiled sweet corn kernels
1/2 cup blanched and chopped tomatoes
1/2 cup chopped mushrooms
1/4 cup chopped onions
1/2 tsp chopped garlic
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
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 for 10 to 15 minutes.
5. Serve hot.