Skip to main content

Savory Roll/Potato stuffed Roll/Potato Stuffed Pinwheel


For the day 3 under the theme baked snack,tried a roll stuffed with potato stuffing.I wanted to make pizza pinwheel,as I ran out of pizza sauce,made it with potato stuffing.To give an extra punch I applied some leftover mint chutney.The rolls came out so flavorful and delicious.Lets move on to the recipe............



                                                                      
                                                              Savory Roll/Potato Stuffed Pinwheel

                                                                  
   Basic Information

   Preparation time 30-35 minutes
   Proofing time 1.5 hours
   Cooking time 25 minutes
   Makes 9 rolls
    


   Ingredients


  
Ingredient
Quantity
All purpose flour/Maida
1.25 cup+1 tbs
for dusting
Instant yeast
1 tsp
Unsalted butter/vennai
(room temperature)
2 tbs 
Salt
3/4 tsp
Luke warm milk
1/4 cup
Water
1/4 cup
Butter or milk or fresh cream
 1 tbs(for brushing

 For the Stuffing


Ingredient
Quantity
Potato(finely chopped)
2 medium size
Onion(finely chopped)
1 (small size)
Ginger/inji
1 tsp(grated)
Turmeric powder/manjal podi
1/4 tsp
Green chilly/pacha milagai
2 (finely chopped)
Coriander powder/dhaniya podi
1/4 tsp
Garam masala powder
1/4 tsp
Salt
1/2 tsp
Coriander leaves
 1 tbs(finely chopped)



   
    Method 
  • Take all purpose flour,instant yeast,salt,butter and oil in a bowl.Mix it well and make a well at the center.To this add the lukewarm milk,water and mix it to a dough. Knead it for 5-6 minutes on a floured surface.Keep the dough in a warm place for an hour or till it gets doubled.
  • Meanwhile prepare the stuffing, heat the oil in a pan and crackle the cumin seeds and add the grated ginger.Add in the finely chopped onion,green chilly and saute it till translucent.Now add in the chopped potatoes and give it a mix.Add in the turmeric powder and salt,mix it well.

  • Add around 1/4 cup of water and cook it covered,till the potatoes get cooked well.Finally add the coriander powder,garam masala powder then sprinkle the chopped coriander leaves.Mix it well and put off the flame.

  • Now take the dough and punch it well.On a floured surface roll the dough to a 12X 8 rectangle.Spread the mint chutney on the rolled dough.Keep the stuffing evenly on top of the mint chutney.

  • Keep the stuffing evenly on top of the mint chutney.Roll it tightly and seal the ends.

  • Cut the rolled dough to 1.5 inch thickness.Arrange it on a lined baking tray.Keep it in a warm place for 15 minutes.Brush the top with butter.Preheat the oven at 375 F and bake the rolls for 22-25 minutes or till the rolls get a nice golden color.
  • Serve it warm.





    • While covering each section,pinch it well so that the dough won't separate while baking.
    • Addition of chutney is purely optional.

    Enjoy.......


     Check out the blogging marathon page for the other bloggers participating in BM#61.



    Sumber http://www.naliniscooking.com
    Labels:

    Comments

    Post a Comment

    Popular posts from this blog

    Thengai/Coconut Masala Chutney

    Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
    Post a Comment
    Read more

    Strawberry Mango Popsicle

    Today is the final day of Blogging Marathon #16 and the the recipe is a colorful popsicle made with fresh strawberries and mangoes. Since last two days the weather was in 90s and feeling hot,my kiddo wanted something cold to eat or drink.Suddenly got the idea of making these popsicles to finish the over ripe mangoes,it came out delicious and we enjoyed it.Only 5 popsicles were left to take the pictures and couldn't take the picture properly as it started melting due to the high temperature.Here is the recipe...     Ingredients Ingredient Quantity Mango(peeled,cubed) 1 cup Strawberry(cut into half) 1cup Sugar 4tbs Lemon juice 2tbs Method  Puree the mango and strawberry with 2tbs of sugar,1tbs lemon juice separately,keep it aside. Pour which ever layer want first in the popsicle mold or small cups and freeze it for 30 minutes. Then pour the next layer and freeze it for atleast 6 hours. Remove the popsicle from the mold by keeping in hot w...
    Post a Comment
    Read more

    South Indian Breakfast Thali

    Today's post for the Blogging Marathon#16 under the thali theme is a simple breakfast thali.The menu is Sambhar Idly Ulundhu Vadai(urad dhal vada) Ven Pongal(pongal) Nei Roast(ghee roast) Degree Kaapi The accompaniments are Thengai chutney(coconut chutney) Sambhar Poondu chutney(garlic chutney) Venpongal                         Venpongal is a easy to make breakfast item which I make almost every Saturday for breakfast or dinner.Sometimes make it for lunch if I feel lazy to cook or run out of idly batter.Here is the recipe...   Ingredients Ingredient Quantity Raw rice/paccharisi 1cup Moong dhal/paasiparuppu 1/3cup Cumin seeds/jeeragam 11/2tsp Black pepper/milagu 1tsp Curry leaves 1 sprig Ginger/inji(finely chopped) 1tsp Asafoetida/perugayam a generous pinch Turmeric powder/manjal podi a pinch Cashews(broken) 11/2tbs Ghee/nei 3tbs Oil 1tbs Salt to taste Method  ...
    Post a Comment
    Read more