Serving: 4

Ingredients

   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 mgs 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

      Directions

  For the filling

• Mix all the ingredients under Filling.

• Grease your palms and make little cylinders out of the 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.

   Nutritional Information
   (Per Serving)

• 210 kcals

• carbohydrates 34 gms

• protein - 11 gms

• fat 3.3 gms

• protein -11 gms

• fat 3.3 gms.