Nutritive Information
- Calories: 210 kcals
- Fat: 3.3 gms
- Protein: 11 gms
- Carbohydrates: 34 gms
Ingredients
For Pancake- 120 gms Wheat flour
- 68 gms Egg white
- Salt to taste
- 100 gms Hard tofu (grated)
- 60 gms Potatoes (boiled and mashed)
- 30 gms Green peas (boiled and mashed)
- 30 gms Carrots (grated)
- 15 gms Cabbage (finely chopped)
- 5 gms Flax seeds (roasted alsi)
- 1.25 gms Chaat masala
- 5 gms Garam masala
- 1.25 gms Chilli powder
- 3.75 gms Amchur powder
- Salt to taste.
- 250 gms Tomato puree
- 15 gms Curd (beaten)
- 5 gms Oil
- 30 gms Coriander leaves
- 2.5 gms Kasoori methi (dried fenugreek leaves)
- 2.5 gms Garam masala
- 1.25 gms Red chili powder
- Salt to taste
- Water
Instructions
Water Mix all the ingredients under Filling. For the pancake- Take egg whites in a bowl, beat lightly and add the wheat flour spoon by spoon.
- Mix the flour thoroughly into the egg whites to get a dosa batter consistency.
- Heat a non stick pan and pour ladle full of the batter into the pan.
- Spread the batter thinly and let the bottom cook. Flip over and let the other side cook.
- Turn the pancakes once more and place the filling roll in the centre. Roll the sides over like a Frankie. Seal the roll with a toothpick.
- Repeat with the rest of the dough and filling.
- Heat oil in a skillet
- Add cumin seeds and allow it to crackle.
- Then add tomato puree and as much water as desired to get a gravy consistency.
- Mix well.
- Add all the remaining sauce ingredients except curd.
- Remove the skillet from fire.
- Allow to cool slightly, then add the curd.
- Pour the sauce over the tofu rolls or serve in a separate bowl as a dip.
