Jeera Aaloo Scrolls

These soft buns are filled with potatoes and cumin and a bit of cheese for added deliciousness

If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar or on Facebook at Adventures with Sugar.

FOR THE JEERA AALOO

• 4 medium size potatoes, peeled and sliced into around under 1/2cm rounds
• 1/2 teaspoon turmeric
• salt, to taste (around 1 tsp)
• 4 tablespoons vegetable oil
• 1 teaspoon black mustard seeds
• 2 teaspoons cumin seeds
• 8 – 10 curry leaves
• 2 green chilies, slit in half lengthwise

METHOD

1. Add the turmeric and salt to the potatoes and rub to coat the potatoes.
2. Place a large shallow pot on the stove and set the stove to medium heat. Heat the oil.
3. Once the oil is hot, add in the mustard and cumin seeds and fry a bit until they begin popping.
4. Once the seeds have began popping, add in the potatoes and give a stir so that the seeds coat the potatoes and do not remain at the bottom of the pot.
5. Then add in the curry leaves, green chillies and about 3 tablespoons of water.
6. Cover and let the potatoes steam for around 15 – 20 minutes until they are almost soft, but not to the point of falling apart. In this time, give them a stir every 4 minutes or so, just to ensure that they do not burn at the bottom of the pot. Some sticking and crisping is fine.
7. Once, fairly soft remove the led and fry for a further 5 minutes until any excess water has evaporated and the oil has been absorbed.
8. You can now enjoy this with some warm roti, or set aside to cool before you use in the Jeera Aaloo scrolls.

FOR THE GREEN CHUTNEY

• 20g corriander
• 15g mint
• 1- 2 green chilies
• 2 – 3 tablespoons lemon juice
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon cumin
• 25ml water
• around 1/4 – 1/2 cup full fat yogurt

METHOD

1. To begin, I would say this is a brief guide of ingredients rather than an exact recipe. So you need to taste and adjust for your palette. Begin with one chilli, then add another if not spicy enough. If you want a runnier sauce, add a bit more yogurt. Need it a bit more salty or sweet, add salt or sugar respectively. Unlike baking, this is not an exact science and you can be guided by preference and your own judgement , so long as you don’t veer too far off. eg. Don’t add a whole tub of yogurt – you don’t want coriander gazpacho!
2. Add all the ingredients except the yogurt into a blender and blend to fine paste, until everything is liquidized.
3. Then add in the yogurt and mix until everything comes together. You can store this in the fridge for 2 days before the leaves begin to oxidize and turn brown.

FOR THE JEERA AALOO SCROLLS

• 100ml full cream milk
• 20g bread flour (not cake flour)

• 530g bread flour
• 1 1/4 teaspoons instant dried yeast
• 1/2 teaspoon fine salt
• 50g caster sugar
• 180ml milk, heated to lukewarm temperature
• 2 large eggs
• 60g butter, cut into 2cm cubes at room temperature

• 150g cream cheese
• 4 tablespoons green chutney
• 150g cheddar cheese

METHOD

1. Make the thangzhong by placing the 20g bread flour into a medium stove-top saucepan. Slowly stream in the 100ml milk and whisk to form a paste, so that you do not end up with lumps. Cook on medium heat until the flour mixture begins to coat the base of the pan and leave a film. The mixture will almost look like a soft dough. Remove from the heat and allow to cool completely before using.
2. Place the remaining bread flour, sugar, salt and yeast in a bowl and whisk to combine.
3. Then using your stand mixture fitted with a dough hook attachment, slowly add in the milk and mix until a dry dough begins to form.
4. Stream in the beaten eggs and continue to mix for a further 5 minutes. The dough should come together in this time, but will still be a bit tight and not yet well kneaded.
5. Begin by adding in the butter, a cube at a time and kneading until the butter is mixed into the dough. Knead until the butter is mixed in, before adding in the next cube.
6. Knead for a further 15 minutes until the dough has come together and is smooth and elastic. You should be able to stretch it fairly thinly, without it tearing.
7. Let it rest at room temperature for about 30 minutes, before placing in the fridge to proof overnight.
8. Remove the dough from the fridge about an hour before you are going to make these.
9. Beat the cream cheese until smooth, then add in the green chutney and continue to beat until you have a smooth paste.
10. Tip the dough out onto a work surface and roll it into a 48cm by 30cm rectangle, with the length facing you.
11. Spread the cream cheese over the dough in a smooth layer. Then mash the jeera aaloo and sprinkle it roughly over the dough, patting it down, you do not need it to be covering the whole surface of the dough. Then sprinkle on the cheddar cheese.
12. I made these as 12 large buns, but in retrospect think they work better as mini buns. So, measure 4cm along the length of the dough and, using a pizza cutter, cut into 12, 30cm strips. Then cut these strips in half to end up with 24 strips. Roll each one tightly into a roll and place in your baking tray.
13. Cover them with a kitchen town and let it proof for another hour and a half to two hours, until doubled in size.
14. Preheat the oven to 200 degrees celcius. Bake the buns for 20 – 25 minutes until they are golden on the top, keeping an eye to ensure it does not burn.
15. Remove from the oven and brush with a bit of melted butter, before enjoying. Serve the remaining green chutney alongside the bun.

Recipe by adventureswithsugar.com