Stuffed Hot Dog Rolls (Tiffin) Recipe

Ingredients

• 4 hot dog rolls
• melted butter for brushing
• 2 tsp butter
• 1/4 cup finely chopped onion
• 1/2 tsp green chilli paste
• 1 tsp maida (plain flour)
• 1/2 cup milk (whole Buffalo, 6.5% fat)
• 1/2 cup boiled sweet corn kernels (makai ke dane)
• 1/2 cup chopped and blanched carrot
• a pinch of sugar
• salt (namak)
• 4 tbsp grated processed cheese

Steps

1. Slit each hot dog roll and lightly scoop out the centres. Keep the scooped portion of the bread aside.
2. Brush both the sides of the hot dog roll with a little melted butter.
3. Bake the brushed hot dog rolls in a pre-heated oven at 180°c (360°f) for 5 minutes. Keep aside.
4. Heat the butter in a broad non-stick pan, add the onions and green chilli paste and sauté on a medium flame for 1 minute.
5. Add the plain flour, mix well and cook on a medium flame for 30 seconds, while stirring continuously.
6. Add the milk, mix well and cook on a medium flame for 1 minute, while stirring continuously.
7. Add the corn, carrots, soft scooped portion of hot dog rolls (kept aside), sugar, salt and pepper, mix well and cook on a medium flame for 1 minute. Keep aside.
8. Divide the stuffing into 4 equal portions and keep aside.
9. Cool slightly and wrap it in an aluminium foil and pack in a tiffin box.
10. Spread a portion of the stuffing in the hollow cavity of the lower part of a toasted hot dog roll.
11. Sprinkle 1 tbsp of cheese evenly over it and sandwich it with a upper part of the toasted hot dog roll.
12. Repeat step 1 and 2 to make 3 more stuffed hot dog rolls.
13. Bake all the stuffed hot dog rolls in a pre-heated oven at 180°c (360°f) for 5 minutes.