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Stuffed pull-apart roll Recipe

Recipe By Supreeta Rao

This fabulous looking jumbo roll is made using leftover dal. Its perfect to serve as snack & makes a filling meal with a bowl of soup.

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3hr total
Stuffed pull-apart roll
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Ingredients for Stuffed pull-apart roll Recipe

  • 0.33 cups potatoes..boiled
  • 0.08 cup carrot..grated
  • 0.17 cup onions..finely chopped
  • 0.17 tbsp green chillies..chopped
  • as required Salt
  • 0.17 tsp Grated ginger
  • 0.17 tsp Turmeric
  • 0.17 tbsp Oil
  • 1/25 tsp Asafoetida
  • 0.33 cups Wholewheat flour
  • 0.08 cup Fine semolina
  • 0.17 cup Leftover dal
  • 0.33 tbsp Flax seeds
  • 0.17 tsp Jaggery
  • 0.17 tsp Yeast
  • 0.17 tbsp Oil

Directions: Stuffed Pull-apart Roll Recipe

  • STEP 1.Heat oil in a pan.
  • STEP 2.Add onion & chillies..sauté till light brown.
  • STEP 3.Add carrot ...sauté for 5 min.
  • STEP 4.Add ginger, turmeric, salt & asafoetida...mix well.
  • STEP 5.Now mix in potatoes..give good mix.
  • STEP 6.Stir cook for 5 min.
  • STEP 7.Turn off flame..let cool completely.
  • STEP 8.Powder the flax seeds.
  • STEP 9.Mix it with leftover dal.
  • STEP 10.Let soak for half an hour.
  • STEP 11.Heat ¼ cup water in a saucepan.
  • STEP 12.Transfer to a glass bowl.
  • STEP 13.Stir in jaggery...dissolve it.
  • STEP 14.Check the temp. of water..it should be slightly more than lukewarm.
  • STEP 15.Add yeast..stir..cover & let bloom.
  • STEP 16.Yeast should bloom in 5 to 8 min.
  • STEP 17.Meanwhile take flour & semolina in a mixing bowl.
  • STEP 18.Once yeast blooms..add it to flour.
  • STEP 19.Start kneading.
  • STEP 20.Add flax meal soaked dal.
  • STEP 21.Add water little by little as & when required.
  • STEP 22.I have not added salt here as dal has it.
  • STEP 23.Knead for 10 to 12 min. to make a soft & elastic dough.
  • STEP 24.Add oil..knead to incorporate well.
  • STEP 25.Transfer the dough to a greased container ..cover & let it rise to double.
  • STEP 26.Once the dough is doubled...punch it down.
  • STEP 27.Transfer to a greased surface...gently knead once.
  • STEP 28.Devide into 10-12 portions.
  • STEP 29.Shape each portion into a smooth ball.
  • STEP 30.Roll each into a oblong sheet.
  • STEP 31.Spread stuffing made on half of sheet lengthwise.
  • STEP 32.Roll it..place the roll on the centre of a greased & dusted baking tray.
  • STEP 33.Likewise roll & stuff another one...roll it around the roll that is in the baking tray.
  • STEP 34.Likewise prepare all..& place it around the one in baking tray.
  • STEP 35.Cover & let rise again.
  • STEP 36.Pre-heat your otg at 180°C for 10 min. with both rods on.
  • STEP 37.Slide in baking tray..bake for 40 to 50 min. or till done.
  • STEP 38.Once done take out..bursh melted butter liberally.
  • STEP 39.While serving sprinkle some chopped onion, cilantro & fine sev.
  • STEP 40.Cut into wedges..enjoy with your fav. soup.
Nutrition
value
182
calories per serving
7 g Fat4 g Protein25 g Carbs5 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    4g
  • Carbs
    25g
  • Fiber
    5g

MacroNutrients

  • Carbs
    25g
  • Protein
    4g
  • Fiber
    5g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    35mg
  • Iron
    2mg
  • Vitamin A
    341mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    30mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    28mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    50mg
  • Manganese
    < 1mg
  • Phosphorus
    85mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Supreeta Rao