3 Flavoured Tortilla Pinwheels

Cooking Time

Preparation Time : 780

Cook Time : 15

Total Time : 795

Ingredients

Serves 8

  • 2 cups flour

  • 2-3 teaspoon salt or to taste

  • 3/4 teaspoon baking powder

  • 3 tbsp beetroot puree

  • 4 tbsp carrot puree

  • 3 tbsp spinach puree

  • 1 teaspoon saffron soaked in warm water

  • 200g soft cream cheese

  • 3/4 cup sour cream at room temperature

  • 3/4 cup grated cheese

  • 1 cup mix of finely chopped capsicum and bell peppers

  • 1/4 cup pickled red cabbage

  • 2 tbsp olives

  • 1 tbsp red chilli flakes

  • 1 teaspoon salt

  • 1/2 teaspoon garlic powder

  • 4.5 tbsp oil

Directions

  • 01

    In a bowl, add 2/3 cup flour, 1/4 teaspoon baking powder, salt. Mix well

  • 02

    Add 3 tbsp spinach puree, 1.5 tbsp oil with little warm water and knead into smooth dough.

  • 03

    Cover and rest dough for 1 hour

  • 04

    In another bowl, add 2/3 cup flour, salt and 1/4 teaspoon baking powder. Mix well

  • 05

    Add 3 tbsp beetroot puree, 1.5 tbsp oil and warm water. Knead into smooth dough

  • 06

    Cover and rest dough aside for 1 hour

  • 07

    Mix 4 tbsp carrot puree with saffron soaked in warm water. Rest aside for 20 minutes

  • 08

    In 3rd bowl, add 2/3 cup flour, salt, 1/4 teaspoon baking powder and mix well

  • 09

    Add carrot puree mixture, 1.5 tbsp oil and warm water. knead into smooth dough

  • 10

    Cover ,rest dough aside for 1 hour

  • 11

    Divide all 3 dough into equal portions

  • 12

    Roll each of them into 3/4 inch rotis

  • 13

    Place tortillas on hot tawa

  • 14

    Cook on both sides until puffed up and brown spots appear. Keep it aside

  • 15

    In a bowl, whisk cream cheese and sour cream well

  • 16

    Add grated cheese and mix well

  • 17

    Add chopped bell peppers and capsicum, pickled red cabbage

  • 18

    Now add olives, red chilli flakes, salt, garlic powder

  • 19

    Mix everything until well combined

  • 20

    Place tortilla on a plate, add spoonful of stuffing and spread evenly

  • 21

    Tightly roll the tortillas

  • 22

    Do this until all tortillas are completed

  • 23

    Place them on tray and cover with cling wrap

  • 24

    Refrigerate for 12 hours to allow the flavours to set in

  • 25

    Remove the wrap, slice all the tortillas.

  • 26

    Serve with salsa or ketchup

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