PINWHEELS

PINWHEELS:
INGREDIENTS:               (serves 4)

6  slices of soft fresh bread
2  large potatoes- boiled and grated
1  onion-finely chopped

1/4  cup finely chopped coriander leaves

2  tbsp oil

1/2  tsp cumin

2  green chillies- deseeded & finely chopped
1/4  tsp  garam masala
1/4  tsp  turmeric powder
3/4  tsp salt
1/4  tsp  chilli powder
1/4  tsp dry mango powder
1  tsp tomato ketchup
Sealing paste:
2  tsp cornflour or maida mixed with 2  tbsp water to make a paste

METHOD:

• Heat oil. Add cumin and cook till golden.  Add green chillies and onions. Cook till onions turn transparent.  Add salt, turmeric, garam masala, red chilli powder and dry mango powder.  Add the potatoes and coriander leaves. Mix well.  Add tomato ketchup. Keep filling aside.
• Cut the sides of a slice, keep it flat on a rolling board.
• Press, applying pressure with a rolling pin so that the holes of the bread close. Keep aside.
• Similarly roll another slice.
• Keep both the slices slightly overlapping at one end, about 1/4" to get a long piece. Join the edges by applying some maida paste on the joint.
• Spread a layer of the filling on the breads. Press the filling. Roll carefully.
• Seal the end with maida paste.
• Keep the roll, rolled up in a thin clothfor atleast 10-15 minutes.
• Deep fry each roll in hot oil till golden. Cut into 4 pieces and serve hot.

Note:  If you do not want fried pinwheels, apply softened butter on the roll and cut into 3 pieces. Bake in a greased oven proof glass dish for 5-10 minutes till light brown.