Indian Coconut Potato Swirl Rolls
Serving Size / Yield
- 1 C boiled potato
- 3/4 C chopped boiled vegetables (carrots, peas, cauliflower)
- 2 green chili peppers, chopped
- 1/2 tsp. chat masala
- 1/2 tsp. channa masala
- 5 bread slices
- 3 Tbs. mozzarella cheese
- 1 Tbs. shredded coconut
- Salt, to taste
Mash the first five ingredients to a smooth paste and set aside.
Use a rolling pin to flatten the bread. Spread the mixture evenly on the bread. Sprinkle mozzarella, coconut and salt on the stuffing and roll it into a cylinder from one end to the other. Seal with a little water.
Cut the roll into slices that are 1-inch thick.
Preheat oven to 375 degrees.
Bake for 7 minutes, or until golden brown. Serve warm.