Easy Low Calorie Snack Recipe
A crispy, crunchy low calorie snack recipe secretly filled with healthy veggies will surprise your guests when served as a party starter with chutney.
This snack is just like spring rolls actually, no spring rolls at all. These rolls are made up of bread, stuffed with homemade veggies filling, coated with egg, and fried until golden brown.
It is sure to be a favourite snack for your little one when stuff with veggies your kid love.
And guess what? A cup of masala tea served with this super tasty snack will give you a reviving kick for the tiring, monotonous day.
Table of Contents
5 Reasons you will fall in 💗 with this recipe:
- This snack is healthy, low in calorie and fat, with absolutely no compromise on taste.
- It can easily be modified as per the veggies of your/kids choice.
- Budget-friendly; no burden on pocket when served for a large crowd.
- Easy and hassle-free to prepare.
- You will feel like eating spring rolls, yet no spring rolls in reality! That’s the speciality of this recipe!
Ingredients
Following are the ingredients required for making this super yummy low claorie snack recipe:
Cauliflower: 1/2 – Grated
Carrots: 2- Grated
Capsicum: 1/2 – Roughly diced into small pieces.
Potato: 1- Boiled and mashed.
Green Onions: 2- Roughly chopped
Spices: Cumin seeds, salt, red pepper, garam masala and chat masala
As cauliflower and carrots take more time to cook, it is better to grate than chopping.
How to prepare this low calorie snack?
Watch the video to learn detailed steps for making this snack recipe:
Step-1 Prepare the filling
- Roughly chop green onions, capsicum and grate carrots, cauliflower.
- Boil one potato. Once cool down, mash and keep it aside.
- On medium heat, add cumin seeds to hot oil in a pan. As soon as it turned aromatic, saute green onions. (Images 1-2)
- The next step is to saute’ grated carrots, followed by roughly chopped capsicum. (images 3-4)
- Stir fry grated cauliflower for a minute. Add salt, red chilli powder and garam masala as per taste. (Images 5-8)
- When the veggies are cooked, add boiled potato. (image 9)
- Mash all the veggies gently. (image 10)
- To give it a zingy flavour, add chat masala and give it a good mix. This step is optional; if you don’t like chat masala, omit this step. (image 11)
- COOL completely before stuffing. (Image 12)
The filling for rolls is ready.
Step -2 Prepare the rolls
- Beat one egg in a small bowl. It will be used to seal the bread roll edges and to coat the rolls. (image 13)
- To prepare the rolls, take 5-6 bread slices. Chopp of the corners. (image 14)
- Press the bread slices by applying a little pressure on the roller to make it flat. (image15)
- Stuff in the prepared veggies filling. (image 16)
- After stuffing, apply the beaten egg on both edges to seal. (Images 17)
- Roll the bread tightly and press it down gently. (Images 18)
- Brush each roll with the beaten egg after rolling. (Image 19)
Rolls are ready to fry.
Step- 3 Fry the rolls
- Pour oil in a pan and fry these veggies rolls.
- Fry it until golden brown. Flip the sides in between. (images 20-21)
And here’s yummy, crispy, healthy low calorie snack is ready to serve.
Enjoy….
How to serve these rolls?
The best way to serve this yummy low calorie rolls with green dipping sauce or any sweet and sour sauce.
Variations
- Feel free to swap out the veggies with the veggies of your choice.
- Although these rolls are fried in a lesser quantity of oil, you can even bake for more healthy options.
- For egg-free options, skip the outer egg coating. Seal the edges by using a cornflour-water mixture.
- If you are looking for more flavour, try adding soy sauce while cooking veggies.
Some tips and tricks
- Grate veggies if possible as they cook faster and mix well, thus easy to fill in the rolls.
- Cool the cooked veggies filling before stuffing into the rolls.
- Serve rolls immediately. If kept for a longer time, it will be soggy.
- Green onions give it a unique taste as compared to routine onions.
- Cumin enhances the taste and aids digestion, so I highly suggest adding cumin seeds or cumin powder to this recipe.
- Use boiled potato only as this serve as a binding agent.
- For egg-free options, use milk instead of egg for sealing and skip the outer coating with egg.
- Not having chat masala, try replacing it with lemon juice.
- Mash veggies gently to avoid the loss of their texture and taste.
- To make rolls in large batches, prepare the filling in advance and refrigerate. Use this filling to make rolls whenever you plan to make them.
- Save the outer edges of bread slices for later use in other preparations as bread crumbs by just drying out in the sun for 2-3 days.
Before you go …..………………………………………………
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Recipe Card
Easy Low Calorie Snack Recipe
Equipment
- Pan/skillet
Ingredients
- 1 tbsp oil
- 1 tbsp cumin
- 2 green onions chopped
- 1/2 capsicum chopped
- 2 carrots grated
- 1/2 cauliflower grated
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp garam masala
- 1 potato boiled
- 1 tbsp chat masala
- 6 slices bread
- 1 egg
- 2 tbsp oil for frying
Instructions
For filling
- Add cumin to hot oil in a pan.
- When cumin turned aromatic, saute onions followed by capsicum, carrots and cauliflower.
- Stir in salt, pepper, garam masala.
- Add boiled potato when veggies cooked.
- Mash well and add chat masala.
- Cool the filling completely.
For Stuffing
- Beat one egg in a small bowl and keep it aside.
- Chopp of the edges of 5-6 bread slices.
- Press these bread slices gently with a rolling pin.
- Stuff the filling and seal the edges with beaten egg.
- Roll the bread slices tightly and coat the outer side with the same beaten egg.
Frying the rolls
- To a hot pan, add oil for frying the rolls.
- Fry till golden brown.
- Don't forget to flip the sides in between.
- Serve hot with chutney or ketchup.
Video
Notes
- Grate veggies if possible as they cook faster and mix well, thus easy to fill in the rolls.
- Cool the cooked veggies filling before stuffing into the rolls.
- Green onions give it a unique taste as compared to routine onions.
- Cumin enhances the taste and aids digestion, so I highly suggest adding cumin seeds or cumin powder to this recipe.
- Use potato that is boiled as this serve as a binding agent.
- For egg-free options, use milk instead of egg for sealing and skip the outer coating with egg.
- Not having chat masala, try replacing it with lemon juice.
- Mash veggies gently to avoid the loss of texture and taste.
- To make in large batches, prepare the filling in advance and refrigerate. Use this filling to make rolls whenever you plan to make them.
- Save the outer edges of bread slices for later use in other preparations as bread crumbs by just drying out in the sun for 2-3 days.
YUM! Thanks for this recipe!
Thank you so much!
I have recently become cauliflower obsessed, so I’m thankful to have a new, delicious recipe to try. I think even my son will love this snack.
Glad to know that! Give it a try and do let me know how it goes!
I love that these are loaded with all the veggies. Yum!
Thanks, Rachael!
This looks pretty tasty! From the picture I was shocked that it’s made with bread – I never would have thought of that but I can’t wait to try
Hmm, this is the speciality of the recipe! Thanks a ton!