Veggies and Cheese stuffed Pinwheels – Spiced,Eggless,Whole wheat and Irresistible!

 This should have been one of those soul inspiring or a post with a deep message or something thereof. Truth be told, I was one heck of a distracted soul yesterday and goofed up on a couple of things including the prep on what I needed to do . But hey all is well that ends well right?? Plus it’s the weekend and we can all afford to go a wee bit crazy after a week of 5.30 AM alarming alarms..  Keeping it short and simple.. Just so you know while this was happening, I think Mrs. Doubtfire would have been awfully proud of me. Disaster not withstanding and leaky taps not holding me back , no sir I do not know what you are talking about the orange cup. I think Mr. Bean was channeled and changed genders in my kitchen today 🙂  So did feel like some sort of metaphysical channeling happened right there and I survived and saved the day ! Excuse me while I try and pat my back 🙂

 

So here it goes.. This one is awesome and the recipe is a sure shot keeper. Pinwheels of somewhat flaky and slightly crispy, tender, baked bread encasing spicy veg filling tempered with cheese. Absolutely sinful ( on a diet, well not really ) and so worth it ! An absolute crowd pleaser and kid certified recipe ! Perfect for starter and evening snack. Make it a winner with a cup of hot steaming ginger chai – Cure all for all times !

Truth behind...
Truth behind…

Prep time : 30 minutes    Dough rising time : 110 minutes   Baking time : 20 min  Serves 4-6

 Ingredients (Makes 12-14 pinwheels)

 For the Dough:-

  • 1.5 cup white whole wheat flour (I used KA)
  • 1/2  cup of APF  + 1/2  more cup  as needed
  • 1/2 tsp Jeera or cumin seeds
  • 1 tsp Ajwain  or carom seeds
  • 1 tsp Kasuri methi or dry fenugreek leaves fine crushed
  • 1/2 tsp salt
  • 1/3 cup olive oil
  • 1 Tbsp. of granulated sugar
  • 2.25 tsp active dry yeast
  • 1/2 cup warm milk
  • 1/4 cup + 2-3 Tbsp. cup of warm water- as needed for the dough
  • Flour for dusting if required

For the filling :- (Makes about 2 cups)

  1. 1/2 cup of grated cauliflower
  2. 1/4 cup colored bell peppers of choice, finely chopped
  3. 1/4 cup of Broccoli slaw
  4. 1/4 cup of carrots and green peas
  5. 1/2 cup of onion finely chopped
  6. 1 tsp. of ginger garlic paste
  7. 1 tsp of Pav Bhaji masala 
  8. 1/2 Tsp of Red Chili powder
  9. 1 tsp. of salt and more if required adjusted to taste
  10. 2 Tbsp. olive oil
  11. 1/2 cup shredded cheese blend

Topping

  • 1/4 cup of shredded cheese blend

Method :

First Rise and Dough:

  • Proofing the yeast : Dissolve sugar in warm milk, add yeast and set aside till frothy. This shows the yeast is active and proofing is especially necessary because we are using active dry yeast. If you do not see the frothing in about 5 minute, re do this step. No happy yeast, no bread rise!
  • Mixing the flours: In a  mixing bowl of your stand mixer (if using) or simply any large mixing bowl, add 1.5 cups of white whole wheat flour and 1/2 cup of APF and whisk it to ensure that they thoroughly mixed . Reserve  the second 1/2 cup of all purpose flour to add as needed. This is especially useful when we do not weigh out the flours and use volumetric measurement.
  • Add Ajwain, Jeera and  crushed Kasuri methi ( fine crushed between the palms of your hands) to the sifted flour . Whisk once again to aerate and thoroughly distribute the spices.
  • In the mixer/  large bowl now add the salt. Add in the oil and whisk it once

Kneading and first rise: 

  • Now add in the yeast mix and 1/4 cup of  warm water to the flour mix.
  • Mix it thoroughly and knead well till everything comes together. Note :- Start with 1/4 cup of water to begin with. Once a loose dough ball starts to come together continue kneading for 5-8 minutes till you get a soft, elastic dough. Adjust the water or flour level to ensure the dough is not dry or too sticky. With so much whole wheat in this mix, the pliability will not be comparable to the one using APF exclusively.
  • In a well oiled pan or the same mixing bowl rest the dough ( cover with a damp cloth and keep it in a warm, dry, dark place) for at least 90 minutes until it is doubled in size.

 For the filling : ( while the dough is rising )

  • In a pan, heat the oil and add in the onion and sauté them very well. Now add in the ginger garlic paste, bell pepper , grated cauliflower, peas and carrots and broccoli slaw in succession.
  • Salt it to ensure it cooks well , but retains its crunchiness.
  • Add in the masalas and chili powder and toss it well so it all comes together and let it cook for another 10 minutes or so,
  • Turn off the heat and stir it well .

For the Pinwheels / Second Rise:

  • Line a large rectangular baking pan or two if desired with parchment paper or baking liner.
  • Once the dough has risen, gently deflate it and knead it well for another 2-3 minutes.
  • Roll it out on a floured surface or a lightly greased surface  to make a rectangle .
  • Spread out the cooled filling on it .
  • Top it off with 1/2 cup of cheese that has been shredded. I used the 4 cheese Mexican cheese blend here.
  • Make a jelly roll by rolling from the short end first.
  • Pinch the end of the seams to seal it.
  • Using a very sharp knife , slice it into 1/4 -1/2 inch slices.
  • You should now see concentric rings of dough and filling.
  • Lift them carefully and place it on the baking pan about 3-4 inches part. Absolutely no touching each other !
  • Cover again with the damp cloth and let it rise for another 15-20 minutes.

Baking:

  • When the second rise is happening, preheat the oven to 375 deg F.
  • Once the second rise is done ( there is an obvious increase in size , but it will not double or so), top with some cheese.
  • Bake for about 18 -20 minutes , until golden brown. 

Once baked, carefully remove them from the tray and let cool on a rack.

Make a steaming hot cup of tea/ coffee/ anything else and Enjoy!

 

Veggies and Cheese stuffed Pinwheel Bread – Spiced ,Eggless, Whole wheat and Irresistible!
Serves 6
Pinwheels of somewhat flaky and slightly crispy, tender, baked bread encasing spicy veg filling tempered with cheese
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Prep Time
1 hr 50 min
Cook Time
20 min
Total Time
1 hr 30 min
Prep Time
1 hr 50 min
Cook Time
20 min
Total Time
1 hr 30 min
Ingredients
  1. For the Dough:-
  2. 1.5 cup white whole wheat flour (I used KA)
  3. 1/2 cup of APF + 1/2 more cup as needed
  4. 1/2 tsp Jeera or cumin seeds
  5. 1 tsp Ajwain  or carom seeds
  6. 1 tsp Kasuri methi or dry fenugreek leaves fine crushed
  7. 1/2 tsp salt
  8. 1/3 cup olive oil
  9. 1 Tbsp. of granulated sugar
  10. 2.25 tsp active dry yeast
  11. 1/2 cup warm milk
  12. 1/4 cup + 2-3 Tbsp. cup of warm water- as needed for the dough
  13. Flour for dusting if required
  14. For the filling :- (Makes about 2 cups)
  15. 1/2 cup of grated cauliflower
  16. 1/4 cup colored bell peppers of choice, finely chopped
  17. 1/4 cup of Broccoli slaw
  18. 1/4 cup of carrots and green peas
  19. 1/2 cup of onion finely chopped
  20. 1 tsp. of ginger garlic paste
  21. 1 tsp of Pav Bhaji masala
  22. 1/2 Tsp of Red Chili powder
  23. 1 tsp. of salt and more if required adjusted to taste
  24. 2 Tbsp. olive oil
  25. 1/2 cup shredded cheese blend
  26. Topping
  27. 1/4 cup of shredded cheese blend
First Rise and Dough
  1. Proofing the yeast : Dissolve sugar in warm milk, add yeast and set aside till frothy. This shows the yeast is active and proofing is especially necessary because we are using active dry yeast. If you do not see the frothing in about 5 minute, re do this step. No happy yeast, no bread rise!
  2. Mixing the flours: In a mixing bowl of your stand mixer (if using) or simply any large mixing bowl, add 1.5 cups of white whole wheat flour and 1/2 cup of APF and whisk it to ensure that they thoroughly mixed . Reserve the second 1/2 cup of all purpose flour to add as needed. This is especially useful when we do not weigh out the flours and use volumetric measurement.
  3. Add Ajwain, Jeera and crushed Kasuri methi ( fine crushed between the palms of your hands) to the sifted flour . Whisk once again to aerate and thoroughly distribute the spices.
  4. In the mixer/ large bowl now add the salt. Add in the oil and whisk it once
  5. Kneading and first rise: Now add in the yeast mix and 1/4 cup of warm water to the flour mix.
  6. Mix it thoroughly and knead well till everything comes together. Note :- Start with 1/4 cup of water to begin with. Once a loose dough ball starts to come together continue kneading for 5-8 minutes till you get a soft, elastic dough. Adjust the water or flour level to ensure the dough is not dry or too sticky. With so much whole wheat in this mix, the pliability will not be comparable to the one using APF exclusively.
  7. In a well oiled pan or the same mixing bowl rest the dough ( cover with a damp cloth and keep it in a warm, dry, dark place) for at least 90 minutes until it is doubled in size.
  8. For the filling : ( while the dough is rising )
  9. In a pan, heat the oil and add in the onion and sauté them very well. Now add in the ginger garlic paste, bell pepper , grated cauliflower, peas and carrots and broccoli slaw in succession.
  10. Salt it to ensure it cooks well , but retains its crunchiness.
  11. Add in the masalas and chili powder and toss it well so it all comes together and let it cook for another 10 minutes or so,
  12. Turn off the heat and stir it well .
For the Pinwheels / Second Rise
  1. Line a large rectangular baking pan or two if desired with parchment paper or baking liner.
  2. Once the dough has risen, gently deflate it and knead it well for another 2-3 minutes.
  3. Roll it out on a floured surface or a lightly greased surface to make a rectangle .
  4. Spread out the cooled filling on it .
  5. Top it off with 1/2 cup of cheese that has been shredded. I used the 4 cheese Mexican cheese blend here.
  6. Make a jelly roll by rolling from the short end first.
  7. Pinch the end of the seams to seal it.
  8. Using a very sharp knife , slice it into 1/4 -1/2 inch slices.
  9. You should now see concentric rings of dough and filling.
  10. Lift them carefully and place it on the baking pan about 3-4 inches part. Absolutely no touching each other !
  11. Cover again with the damp cloth and let it rise for another 15-20 minutes.
Baking
  1. When the second rise is happening, preheat the oven to 375 deg F.
  2. Once the second rise is done ( there is an obvious increase in size , but it will not double or so), top with some cheese.
  3. Bake for about 18 -20 minutes , until golden brown.
  4. Once baked, carefully remove them from the tray and let cool on a rack.
  5. Make a steaming hot cup of tea/ coffee/ anything else and Enjoy!
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