Zucchini roll works out to be a light appetizer for you small parties or get togethers. You can prepare it either with or without crackers. This zucchini roll filling is made from wild rice, quinoa, tofu, soy mayonnaise (made at home) with achari flavor. The crackers are made using wheat flour and flax seed which gives a crunchy taste to the rolls. It came out pretty nice and had a flavorful taste.
Ingredients
For Flax seed crackers
- 1 cup Wheat flour
- 5 tbsp Butter or ghee
- 3 tbsp Flax seed powder
- 1/2 tsp Salt
- 1/4 tsp Baking powder
- 2 tbsp Water
- Some sea salt
For Wild rice & Quinoa filling mixture
- 1/3 cup Wild rice
- 1/3 cup White quinoa
- 1/3 cup Tofu grilled & crumbled
- 1/4 cup Fresh chopped coriander leaves
- 1/4 cup Fresh chopped mint leaves
- 1/3 cup Soy mayonnaise See home made mayonnaise recipe link below
- 1 tbsp Achari masala powder or mango pickle masala
- Pinch of Salt
For Zucchini Roll
- 1 Green zucchini 3mm thick slice lengthwise
- 1 Yellow zucchini 3mm thick slice lengthwise
- 1/3 cup sour cream ( low fat)
- 1/4 tsp Dry mint leave
- some baby spinach
Instructions
For Flax seed Crackers
- Place the dough on it, cover it with another wax paper and roll it thin using a rolling pin. Remove the upper wax paper and cut it in squares. Fork it and sprinkle some sea salt on it. Place the cut crackers on in a baking tray. Preheat the oven at 250 degree F. Place the baking tray in the preheated oven.
For wild rice & Quinoa Mixture
For Zucchini Rolls
- Once done, remove it from the griddle and place it on a tissue paper. Grill all zucchini slices using the same process. Arrange two grilled zucchini pieces and put some rice mixture and a leaves of baby spinach on it. Start rolling from edges carefully. Do not put too much pressure while rolling as it may break.
Recipe Notes
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Just brilliant!!