SPIRAL SNACK ROLLS

Preparation Method :

• Sift flour and salt together into a bowl.
• Mix yeast and sugar in a small bowl. Add one-fourth cup of lukewarm water and set aside till it begins to froth.
• Add the yeast mixture to the flour and knead, adding water, a little at a time, till you use up one cup of water.
• Keep stretching the dough from time to time and kneading it till you get a smooth and elastic dough. Cover with a damp cloth and set it aside in a warm place till it doubles in size.
• For the filling, heat oil in a pan, add cumin seeds. When they begin to change colour add ginger, garlic, green chillies and onions and saute till the onions are translucent.
• Add the tomatoes and green peas and saute till peas are cooked. Add the chilli powder, pav bhaji masala, salt and potatoes and mix. Remove from heat and let it cool.
• Lightly dust the rolling pin with flour and roll the dough into a rectangle about thirty by sixty centimetres. Spread the filling evenly.
• Starting at the narrow end, roll the dough as tightly as you can towards the other end. Pinch the seam to seal it. Cut the roll diagonally into eight equal pieces.
• Grease a large baking tray. Arrange the pieces, cut side down, in the tray. Cover tightly with a cling film. Place in a warm place for about one-and-a-half hours or till the pieces double in size.
• Preheat oven 190°C/375°F/Gas Mark 5.
• Place the baking tray in the preheated oven and bake for twenty-five to thirty minutes. The rolls should be golden brown yet very soft to touch.
• Once done, remove and brush with melted butter and leave them on a wire rack to cool. Slice on the slant and serve.