• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Baking Time: 10 Minutes
• Baking Temperature: 200°C (400°F)

Ingredients

• 1 tbsp butter
• 1/4 cup chopped coloured capsicum (red , yellow and green)
• 1/4 cup boiled sweet corn kernels (makai ke dane)
• 1/4 cup boiled green peas
• 1/4 cup chopped and boiled carrots
• 2 tbsp finely chopped celery
• 3/4 cup grated paneer (cottage cheese)
• 1 tbsp chopped parsley
• 3 tbsp milk
• 2 tbsp grated mozzrella cheese
• salt and to taste

Other Ingredients

• 4 medium sized round bread buns
• butter for grilling

For The Garnish

• A few sprigs of parsley

Method

For the chunky vegetable filling

• Heat the butter in a broad pan, add the capsicum, corn, green peas and carrot, mix well and sauté on a medium flame for 3 to 5 minutes.
• Add the remaining ingredients, mix well and cook on a slow flame for 3 to 5 minutes or till the cheese melts.
• Divide the filling into 4 equal portions. Keep aside.

How to proceed

• Cut each roll into half and scoop out the centre portion from the bottom.php half.
• Brush each bottom.php roll with melted butter and bake in a pre-heated oven at 200°c (400°f) for 5 minutes.
• Reheat the filling and stuff each roll with a portion of the filling.
• Serve immediately garnished with a sprig of parsley.

Handy tip

• We are using only the bottom.php portion of the bread roll for this recipe. You can cut the top portion into small cubes and toast them in an oven
• till crisp. Store in an air-tight container and use as croutons in soups.