Rolls recipe

 

Ingredients
1 tsp low fat butter
1/2 cup crumbled low fat paneer (cottage cheese)
salt and to taste
4 whole wheat bread slices
2 tbsp finely chopped celery
2 tbsp finely chopped walnuts (akhrot)
1 tsp finely chopped green chillies
1/2 tspmustard (rai/sarson) powder
2 to 3 iceberg lettuce leaves , torn into small pieces

Method

Heat the butter in a non-stick pan, add the paneer and sauté on a medium flame for 2 minutes, while stirring continuously.
Add the salt and pepper and mix well. Keep aside.
Cut and discard the crust of the bread slices.
Press the slices a little, using a rolling pin. If they crack, steam the slices for 2 minutes in a dhokla steamer or a pressure cooker without the whistle and then roll out again. Keep aside.
Combine the paneer, celery, walnuts, green chillies and mustard powder (add salt if required), mix well and divide the mixture into 4 equal portions.
Place a bread slice on a dry, flat surface, spread a portion of the paneer mixture on it evenly and top with a few lettuce pieces.
Roll up tightly and secure the roll by inserting a toothpick.
Repeat with the remaining bread slices and paneer mixture to make 3 more rolls. Refrigerate for an hour.
Just before serving, cut each roll into 2 pieces and serve immediately.