Jeera Aaloo Scrolls

Season the potatoes: Add the turmeric and salt to the potatoes and rub to coat the potatoes.

Heat the oil: Place a large shallow pot on the stove and set the stove to medium heat. Heat the oil.

Fry the seeds: Once the oil is hot, add in the mustard and cumin seeds and fry a bit until they begin popping.

Add the potatoes: Once the seeds have begun 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.

Add the curry leaves and chillies: Then add in the curry leaves, green chillies and about 3 tablespoons of water.

Steam the potatoes: 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.

Fry off the water: Once fairly soft, remove the lid and fry for a further 5 minutes until any excess water has evaporated and the oil has been absorbed.

Serve or cool: You can now enjoy this with some warm roti, or set aside to cool before you use in the jeera aaloo scrolls.

A guide, not a recipe: 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 palate. 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. For example, don't add a whole tub of yogurt – you don't want coriander gazpacho!

Blend: Add all the ingredients except the yogurt into a blender and blend to fine paste, until everything is liquidised.

Add the yogurt: 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 oxidise and turn brown.

Make the tangzhong: Make the tangzhong 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.

Combine the dry ingredients: Place the remaining bread flour, sugar, salt and yeast in a bowl and whisk to combine.

Add the milk: Then using your stand mixer fitted with a dough hook attachment, slowly add in the milk and mix until a dry dough begins to form.

Add the eggs: 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.

Add the butter: 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.

Knead: 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.

Rest and prove overnight: Let it rest at room temperature for about 30 minutes, before placing in the fridge to prove overnight.

Bring to room temperature: Remove the dough from the fridge about an hour before you are going to make these.

Make the filling: Beat the cream cheese until smooth, then add in the green chutney and continue to beat until you have a smooth paste.

Roll out the dough: Tip the dough out onto a work surface and roll it into a 48cm by 30cm rectangle, with the length facing you.

Fill: 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.

Cut and roll: 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.

Prove: Cover them with a kitchen towel and let it prove for another hour and a half to two hours, until doubled in size.

Bake: Preheat the oven to 200˚ Celsius. Bake the buns for 20 – 25 minutes until they are golden on the top, keeping an eye to ensure it does not burn.

Brush with butter and serve: Remove from the oven and brush with a bit of melted butter, before enjoying. Serve the remaining green chutney alongside the bun.