We Indians are a lot obsessed with potatoes. Potato compliments so well with almost every vegetable. Other than using potatoes with vegetables, we have Aaloo ka Paratha (wheat flour flat bread with spicy potato stuffing) potato chips and snacks like samosa and Aaloo ki kachori which also have potato fillings. So when I thought of trying Pinwheel Rolls, I decided to fill them with boiled potatoes. But I felt that rolls with only potato filling would lack some flavor – might not be tangy enough. I had mint chutney in the fridge – so I flavored these rolls with mint chutney and there was this wonderful delicious savory baked tea time snack, Mint flavoured pinwheel potato rolls.
Isn’t this an interesting filling with complete Indian taste!!!
You can change the filling as per your taste and liking. Instead of potatoes, paneer can be added or we can shred some cheese on top of the rolls…
I have a post on Coriander Chutney in the blog. If you are interested, can go through this link as recipe for coriander and mint chutney is same. For mint chutney, just replace coriander leaves with mint leaves.
You should definitely try these mint flavoured pinwheel potato rolls. Not very complicated steps, and in pinwheel shape – rolls look really attractive!
Maida 2 cups +2 tbsp
Milk powder 1 tbsp
Salt 1 tsp
Sugar 1 tbsp
Instant active yeast 3/4 tsp
Water 1 cup minus 1-2 tbsp
Oil 2 tbsp
Mint chutney(thick) 5 tbsp
Boiled potato mix
Except water, all ingredients should be on room temperature.Water should be slightly warmer than lukewarm but not hot.
Boiled Potato mix :
Dry mango powder
Red chilli powder
Chopped green chillies
Chopped green coriander /mint leaves
Peel and mash potatoes and add above mentioned ingredients, mix well and keep this mix aside.
Collect all dry ingredients in a big vessel and mix them. Add water/milk slowly and prepare the dough.
Be careful not to use all water/milk completely. Once all ingredients are together in shape of a rough dough, slowly start kneading the dough by adding one tbsp water at a time and knead it for 12-15 minutes. Keep adding oil during kneading. Initially, dough will be wet, but slowly it will be pliable and smooth.
Keep the dough in an oil greased pan covered with cling film at a warm place for first proofing. This might take 60 to 90 minutes, depending on how warm or cool your kitchen is.
In the meanwhile, keep your baking tray ready by greasing with oil or by spreading parchment paper.
After first proofing, take out the dough on clean oil greased kitchen counter and punch it gently.
Collect the dough together and roll it into rectangular shape. Apply mint chutney all over the dough with the help of a pastry brush .
Now spread potato mix evenly everywhere. As both my potato mixture and chutney were very spicy, I limited the quantity that I applied and so you can see some gaps in the photo below.
Start rolling the dough and keep it firm.
Once dough takes the shape of a log, seam the edges tight by pinching them.
Cut this log in equal size rolls and keep them in your ready baking tray by maintaining some gap between them so that during baking rolls have enough space to puff up. Apply some oil on them and keep them at a warm place for second proofing. Second proofing will be over in 20/30 minutes.
Just 10 minutes before second proofing time is getting over, preheat oven at 180 degrees. Apply milk on rolls to avoid them drying during baking and bake them for 20/30 minutes or till they are light brown. Apply butter on warm rolls and relish them with any sauce or chutney along with your tea/coffee ☕