SWISS ROLL CUTLETS

It’s been a long time that you all are awaiting for this recipe. I got stuck up somewhere and couldn’t post it; also it’s not an easy one to explain, so took some more time. Well, as seen in the snap, this is a very delicious snack that can be served in the breakfast as well as the evening snack. What I mainly do is prepare this in advance (only half fry it) and put in an airtight container (have tried it for 3 days) and whenever there are guests , just take them out, deep fry it for 2 min and serve with green chutney. Believe me it’s a big hit at my place but takes a little time and effort to make it. 

There are two things in this recipe. First the filling which is made up of potatoes but you can use its paneer (cottage cheese) or peas variant also. Second is the outer cover which is made up of all purpose flour. We prepare the filling first and then let it cool down. Then prepare the dough, roll it, put the mixture in between and then roll it and cut it to give the shape. Last step is to deep fry them.

INGREDIENTS

For Filling

Potato 2-3 Pc                                    Cumin Seeds 1 Tsp

Salt to taste                                      Coriander Powder 1 tsp

Red Chilly Powder 1 tsp                    Turmeric Powder 1 Tsp

Amchoor 1 Tsp                                  Coriander Leaves For Garnish

Green Chilly 1-2  Pc                           Oil 1-2 Tsp

Asafoetida 1 Pinch                            Garam Masala 1 Tsp

For Outer Cover

All Purpose Flour 250 gms                 Oil (Desi Ghee) 3-4 Tsp

Salt to taste                                      Water

For Cutlets

Oil for deep frying

Preparation

Boil the potatoes then peel them and cut it into small pieces.

Method

Filling

Switch on the flame. In a pan, add oil. Let it heat. Add Asafoetida, cumin seeds. Wait till they splutter.  Add Green Chilly, Salt, Coriander Powder, Red Chilly Powder, Turmeric Powder and Amchoor Powder. Mix them well. Add boiled potatoes and mix it properly so that the masala coat the potato pieces properly. Cover the lid and let them cook for 4-5 minutes. Stir them and check to ensure they are cooked evenly. Sprinkle Garam masala and mix it. Switch off the flame and garnish with coriander leaves. Let it cool down.

Lightly mash the filling.

Cover

In a pan (not on flame) add all purpose flour, salt and desi ghee (can be substituted with dalda i.e. vegetable ghee or refined, but it’s better to use desi ghee for this recipe). Knead it to make hard dough with little use of water. Dough should be like the one we make for “mathri”.

Keep aside the dough covered with moist cloth for 15-20 min.

Take almost half of the dough and prepare a big ball from it. Roll it on a flat surface for a big circle. When u will start rolling, the circle might start compressing and becomes short.. but that is perfectly fine. Try to make an even round and around 6 inch i.e. bigger than the size of a dinner plate.

Put half of the potato filling evenly on the circle. From one corner lightly start rolling it in the shape of a pipe like the one in the picture. After it is rolled, lightly press it while rolling so that it compresses a little bit.

Lock both the ends using the same mixture (from dough) and using a knife make ½ inch cuts like the one in the picture.

All the pieces should be like the one in the picture. Take one piece in hand and lightly press it to give the full shape.

Deep fry all the pieces.  Serve them with coriander chutney or tomato sauce.

PS: I am sending this recipe as a part of Charitha's ARS event Appetizer.

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