Sunday, March 30, 2008

Free Wheeling

When I started blogging in January this year, my new year’s resolution was that I will be a serious blogger who regularly posts experiences – both successes and otherwise. I also set myself a lofty standard of 10 posts a month, which sadly, I have not managed to achieve in any month so far. In fact, this month I have come precariously close to having not a single piece posted … ohmigod … that is so not done!!! But in my own defense, I must say that March has been an absolutely crazy month, work wise … loads of meetings and a packed travel schedule. So, now that I have just one day to go, this is my last chance get that post in before March marches away from me.

The other day, when A and I were browsing in a bookstore I wandered over to my favourite section (no prizes for guessing this one) – the Food & Drinks shelves and came across this book by Nita Mehta called Tasty Snacks. One of the recipes that caught my eye was for Bread Pinwheels – reason being – this is something that I make once this a while, but I call them bread rolls. The recipe for the filling is my own version, and this can vary depending on the imagination and creativity of the cook. The method of flattening the bread slices is the same that I use, but I loved Nita’s way of presenting the ultimate result – they looked so deliciously attractive. So here they are

Potato Bread Pinwheels
(makes 06 pieces)


Potatoes – 1 no
Onions – 1 no
Garlic – 2 cloves
Green chilli – 1 no
Lemon juice – 2 tsp
Tomato ketchup – 1 tbsp
Coriander (aka cilantro) – a few sprigs
Bread – 4 slices
All purpose flour – 2 tbsp
Salt – to taste
Oil – for deep frying


1. Boil, peel and mash potato
2. Chop onions, chilli and garlic finely
3. Heat 1 tbsp oil and sauté onions, chilli and garlic till onions are tender
4. Add mashed potato, tomato ketchup and cook for 2-3 minutes
5. Check salt, add lemon juice and sprinkle coriander leaves
6. Keep the mixture aside for cooling
7. Make a thin paste using flour and water
8. Cut off the sides of the bread slices
9. Flatten the slices using a rolling pin, applying pressure so that the slices are stretched thin
10. Take 2 of the bread slices and lay them together letting them overlap by ¼ inch, to get a single long slice. Use a little of the flour paste to seal the joint
11. Spread the potato mixture evenly on the bread slice
12. Roll carefully from end to end, sealing with the flour paste
13. Refrigerate till required
14. Just before serving, heat oil and deep fry the rolls till golden and done
15. Cut each roll into 3 pieces and serve with sauce / chutney