Stuffed Hot Dog Rolls Video by Tarla Dalal Video by Tarla Dalal
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Preparation Time
15 Mins
Cooking Time
12 Mins
Total Time
27 Mins
Makes
4 rolls
Ingredients
For The Hot Dog Rolls
1 tbsp melted butter for brushing
For The Stuffing
1 cup blanched and finely chopped baby corn
1/2 cup finely chopped capsicum
3 tbsp butter
2 tbsp finely chopped onion
2 tbsp plain flour (maida)
1 1/2 cups milk
1/4 tsp freshly ground black pepper (kalimirch) powder
1/2 tsp chopped green chillies (optional)
1 tbsp butter
salt to taste
Other Ingredients
1/4 cup grated processed cheese
a few drops of tabasco sauce
Method
- Divide each roll horizontally into two halves and scoop out the centres of each halve so as to form a hollow cavity.
- Brush both the sides with a little melted butter and keep aside.
- Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the plain flour, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Add the baby corn and capsicum and sauté on a medium flame for 1 to 2 minutes.
- Add the milk, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
- Add the salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the black pepper powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Bake the brushed hot dog rolls in a pre-heated oven at 200°C (400°F) for 5 to 7 minutes.
- Place them on a clean, dry surface, spread a little of the prepared stuffing in the hollow cavity of each toasted hot dog roll halve.
- Sprinkle a little cheese on top of each toasted hot dog roll halve and bake them in a pre-heated oven at 200°C (400°F) for 10 minutes.
- Pour a few drops of Tabasco sauce on each roll and serve immediately.
See step by step images of Stuffed Hot Dog Rolls
