Healthy Multigrain Rolls

I have been following a blog of Monika Manchanda regularly and found the recipes very interesting. Found a recipe for baked
Baked Spinach Balls – High Protein Delight and decided to adapt and use it for lunch the next day.


I used oats flakes and peanuts and mashed potato instead... and used chat masala for flavouring... and got inspired to make it into a roll - lettuce acts as a barrier and doesnt let the roti get soggy. cheese is for the kids - used ketchup for them and a tabasco-tomato chutney filling for S and me..i doubled the recipe and that yielded 7 such cylindrical cutlets..

Here's my version

Multigrain Rolls - Baked Oats-Potato-Peanut Rolls
For the Roti
• 2 cups of Multigrain flour
• ½ tsp salt
• Water as required
• Oil for coating the dough

For the Baked Rolls
• 2 cups of finely chopped Spinach
• 1/2 cup of oats flakes
• 1/2 cup of peanuts (roasted and crushed)
• 1 tbsp grated cheese
• 1/2 cup of boiled and grated potato
• 2 tsps Chat Masala
• Salt as desired
• 2 tsps of oil

To Assemble
Melted butter, lettuce leaves, ketchup or tomato chutney-Tabasco in a 50:50 ratio

Method
Make a soft and elastic dough – remember softer your dough is, the phulkas will be that much softer. Coat with a thin film of oil. Let it rest for 30 minutes. Roll it out into pulkas, lightly roast on the tava till small brown spots appear. Take off the tava and wrap it up in a soft cotton cloth. Keep it loosely covered in a box.

For the Baked rolls
• Dry roast the oats flakes, grind to a coarse powder after it cools.
• Combine all the ingredients together and roll into rolls. Add corn flour if binding is required. The above mixture gives about 6-7 rolls.
• Bush with olive oil
• Grease the baking tray and place them on it.
• Bake in a pre heated oven at 185 C for about 10 mins or so. The rolls will have a nicely browned crust.
To assemble
• Spread some melted butter/ghee on the phulka and place half a lettuce leaf on it. Place it such that it covers the length of the phulka but only quarter of the width. lettuce acts as a barrier and doesn’t let the roti get soggy
• Smear the ketchup or chutney on the lettuce leaf.
• Place one roll on the phulka and wrap it up tightly.
• If these rolls are being sent in a lunch box, wrap in a foil too.