Is it tea time yet?

Sometimes when you are in a fix about what to make it is always good to have a sibling around. Let me be more specific, it’s always good to have a younger sibling around.
The lil’ sister always has a never-ending list of things that she wants to eat, most of them are boringly predictable, however once in a while she has that tendency to spring a surprise. It was one of those moments. I was wondering if I should bake cookies or savoury muffins? Mom said, “Either I’ll eat whatever you make.” Sigh. I know that’s a good thing but, I was looking for a definitive answer so I asked the sister half expecting her to say chocolate cake or homemade ice cream or even grilled chicken. Oh! But there was a surprise in store, “Didi, can you make that spring-roll like thing you made the other day with lots of garlic?” As I recovered from 2 seconds of being stunned, I told her that yes indeed I would but the filling will be a little different, okay? “Not same old, same old,” she quipped.
For those of you who are wondering what these ‘spring roll-like things’ are, they are the garlic pull-apart rolls that I made sometime ago. I’d seen her wolfing down a couple the last time I’d made them but I’d no idea that they would be made so soon again. I didn’t want to do the garlic-olive-butter filling again but I knew that the rolls had to taste like spring rolls, so I decided to go a little desi and do a filling with chopped onions, coriander leaves, green chilli and some spices.
Whole wheat masala rolls
For the roll
2 cups of whole wheat flour
2 ½ tsp of instant yeast
½ cup of warm water
½ tbsp of sugar
2 tbsp of olive oil
Salt to taste
In a mixing bowl put the whole wheat flour, sugar and olive oil, give this a quick stir and create a well in the center. Now add the yeast and warm water to this and gently begin to mix it together. Slowly add the olive oil as you knead, if you find the dough a little dry add some water to it but make sure the dough doesn’t get too sticky.
You will need to knead the dough for at least 10 minutes and you will find it becoming smooth and pliable. Place the dough in a bowl, cover with a damp cloth and allow it to rest for about two hours or until it has doubled in size.
For the filling
2 onions, peeled and finely chopped
1 large clove of garlic, minced
1 green chilli, minced
1 tbsp of coriander leaves, roughly chopped
½ tsp of red chilli powder
½ tsp of dhania powder
½ tsp of jeera powder
A pinch of pav bhaji masala
Salt to taste
Oil
Heat some oil in a pan and sauté the onions in them, when they begin changing colour add the garlic and stir well. Add the green chilli next and sauté a little more. Lower the flame a little and add all the masalas and cook for a minute until they’re done. Adjust the seasoning and sprinkle coriander leaves just before turning off the flame. Allow the filling to cool down completely before proceeding.
To proceed
Place the  dough on a floured surface and punch it down for a while. Using a rolling pin, roll out the dough until it is about ½ inch thick.
Now spread the filling across the surface of the dough and roll the dough from end to end.
Cut the dough into equal-sized pieces of about 1-11/2 inch thick and place them, cut side up, on a greased baking try.
Brush the tops of the rolls with some oil or milk. Sprinkle some poppy seeds or sesame seeds on them, cover and allow them to rise again for about 30 minutes.
When this is done. Place the rolls in a pre-heated oven and bake them for 30-35 minutes at 180 degrees Celsius until they’re golden brown and done.
Allow the rolls to cool down a bit before serving. 
Just out of the oven
* Since there are onions in the filling, these rolls are best consumed the same day. If you need to save them then leave them in the fridge and just warm them a little bit before serving. 
* You can also use soya nuggets or minced chicken for the filling. It will work well too. 
* Using whole wheat in the rolls means it will need a little more yeast, which is why I’ve used 1/2 tsp more compared to the last time and also keep in in mind that the dough will not rise too much. 

I’m sending this off to I Love Baking #4 at Tickling Palates by Radhika and Guest Quest at Amina’s Creations

 

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