Tofu Rolls With Tomato Dip/Sauce

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Nutritive Information

  • Calories: 210 kcals
  • Fat: 3.3 gms
  • Protein: 11 gms
  • Carbohydrates: 34 gms


For Pancake

  • 120 gms Wheat flour
  • 68 gms Egg white
  • Salt to taste

For Filling

  • 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.

For Sauce/Dip

  • 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



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.

To prepare the sauce

  • 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.


4 Servings.

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