CARROT-POTATO ROLLS

Me and my husband love visiting botanical gardens.After we moved to London,we heard of the Royal Botanic Gardens,Kew.We were told it is an excellent place to visit.We decided to take home made food with us and I started thinking what I could make.I had some bread dough left,so I made up these rolls,inspired by the famous cinnamon rolls.So without further ado,here is the recipe:

Ingredients:For the rolls:
200 gms All purpose flour or maida

50 gms soya flour

2 tsp Active Dry Yeast

2 tsp sugar

1/2 cup Milk,warmed

1/2 cup water,warmed

1 tsp salt

2 tbsp ghee

Some more flour to knead the dough

For the filling:
3 big potatoes,boiled

1 big carrot grated

1 tsp salt

1 tsp garam masala

1/2 tsp turmeric

1 tsp chilli powder

1 tsp amchur/lemon juice

1 tbsp fresh grated ginger

1 tsp fresh grated garlic




Method: Warm boththe milk and water , and sprinkle yeast on the milk.Add 2 tsp sugar .Sugar helps yeast to grow.Set it in a warm place until the mixture starts frothing.This will take about 15 mins.

Put both the flours into a mixing bowl,add salt and mix well.Make a well in the centre , and pour the yeast mixture into it,along with 2 tbsp ghee.

Mix with a fork until all the flour is incorporated.You may need to add upto 1/2 cup more of flour in order to knead it .Now dust your countertop with some flour and invert the bowl onto it.Once the flour is on the countertop,dust your hand with flour and keand the dough until it feels elastic.If the dough is too sticky,add some more flour.But take care not to add too much or else the rolls will be dense.

Coat a large bowl with oil and put the dough into it.Cover with a soft kitchen towel and keep it in a warm place to rise.It will take about 1 hour in a really warm place.

Meanwhile,prepare your filling.Boil and mash the potatoes completely.Grate the carrots and mox into the potatoes,along with salt,turmeric and chilli powder.In a small pan,heat 2 tbsp oil, add ginger and garlic until brown,add the garam masala and the amchur,if using.Immediately pour it onto the potato mixture and mix well.If you use lemon juice,add it at this stage.


Prepare your baking tin now.I used a 9" square,but an 8" square or round will work beautifully too.Just coat it generously with some butter or line it with parchment/greaseproof paper.

The dough should have doubled in size after about 1 hour.If not,let it rise some more.Now gently punch down the dough and then divide it into two balls. Roll out each ball into a square, about 1/4 inch thick and 9 inches by 6 inches .

Now brush the surface with a little milk(you can leave this step out too as the potato mixture is moist enough to hold on to the dough.).Divide the potato mixture into two portions .Spread the potato mixture on it with your hands on each portion.Roll up the square tightly.Using a table knife or a plain edged knife,cut it into 2 inch long rolls.Lift carefully and put it into a prepared tin.Repeat with the other ball of dough and the filling.Cover with a tea towel and let it rise again in a warm place.This will take about 30 mins.

Preheat the oven to 400F/200C.Put the risen rolls into the oven and bake for about 15 minutes.It may take a little longer too,around 20 mins.So check after 15 mins and if needed,bake it for a little longer.

Let the rolls cool in the pan for about 10 mins,then take them out and serve with any sauce of your choice.These are great eaten fresh.But you can also make them ahead of time and just reheat in the microwave oven for a few seconds.


This makes 12 medium sized rolls.
This is my entry to Nandita's WBB#7.