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Pinwheel Sandwich

Top Rated Recipe

Last Updated: May 14, 2024

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Key Details:

prep time: 1 hour 15 minutes

Cook time: 0 minutes

Difficulty Level: Easy

Course: Snack

Cuisine: Fusion

Key Ingredients:

White bread slices

Tomato ketchup

Cheese slices

Mint chutney

About Pinwheel Sandwich

Table of Contents

These sandwiches look so delicately coloured look very appetizing, that the kids will wallop them in no time

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  • White bread slices, edges trimmed 6
  • Tomato ketchup 2 tbsps
  • Cheese slices 2
  • Mint chutney 2 tbsps
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Step 1.For each roll, arrange three slices of bread, one after the other to make a rectangle, on the worktop.

Step 2.On one slice spread 1 tbsp tomato ketchup, on the second slice keep cheese slice and on the third slice spread 1 tbsp mint chutney.

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Ingredients

    • White bread slices, edges trimmed 6
    • Tomato ketchup 2 tbsps
    • Cheese slices 2
    • Mint chutney 2 tbsps

How to Make Pinwheel Sandwich (Stepwise Photos)

Method

  1. For each roll, arrange three slices of bread, one after the other to make a rectangle, on the worktop.
  2. On one slice spread 1 tbsp tomato ketchup, on the second slice keep cheese slice and on the third slice spread 1 tbsp mint chutney.
  3. Roll the slices from one end to the other, wrap in cling film and keep the refrigerator for 1 hour ton set. This way the roll will retain its shape.
  4. Unwrap the rolls, cut into ½ inch thick circles and serve chilled.

Additional Tips and Tricks

About chef

Chef Shipra Khanna

Winner of Masterchef 2

(Sweet Gujiya)

(Banana Casserole)

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Recipe Rating:

Average rating 0 / 5. Vote count: 0

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps

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