Bread Rolls: Bread slices slathered with a hummus-like dip, topped with veggies, rolled up and grilled golden-brown
Ingredients: 12 slices white bread, 1˝ cups carrots (grated), 1˝ cups cabbage (finely sliced finely), ˝ cup uncooked chickpeas (soaked for 8 hours), ˝ cup fat-free curd (made from 100 ml fat-free milk), 4 large garlic cloves, 2-3 green chillies (coarsely chopped), 1 tbsp vinegar, 4 tsp butter, 1 tbsp oil
Method: Pressure-cook the chickpeas in 3 cups of water with ˝ tsp salt for 7-8 whistles. Strain and cool. Grind the chickpeas to a paste in a blender with curd, garlic, green chillies, vinegar and salt. The paste should be of thick consistency. Heat oil. Add carrots, cabbage and salt. Sauté for 2-3 minutes. Set aside. Slice off crusts of the bread. Using a rolling pin, flatten each slice as much as possible. With a butter knife, spread 2 tbsp of the chickpea paste on each flattened slice. Next, sprinkle 2 tbsp of the vegetable mixture over it. Tightly roll each slice and apply a small amount of butter on the exposed sides of the roll. Roast in a non-stick pan, rolling from time to time, until evenly golden brown. To serve, cut each roll into 3 pieces using a pizza cutter. Serve with any green chutney and tomato ketchup.
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