Pesto and Tomato Pinwheel

About Pesto and Tomato Pinwheel

Ingredients

• Refined flour 250 gms
• Baking powder 1⅓ tsps
• Sugar 1 tsp
• Soft butter 3 tbsps
• Egg, lightly beaten 1
• Milk ¾ cup
• Cheese cubes, grated 60 gms
• Filling
• Medium tomatoes, cut into thin slices 3
• Coriander pesto
• Fresh coriander leaves, chopped 2½ cups
• Garlic, crushed 5 cloves
• Walnuts, roughly chopped ¼ cup
• Olive oil 4 tbsps
• Parmesan cheese, grated ½ cup

How to Make Pesto and Tomato Pinwheel (Stepwise Photos)

Method

1. To make coriander pesto, place coriander leaves, garlic, walnuts and 2 tbsps olive oil in a blender jar and blend till smooth. Gradually add the remaining oil and blend till well mixed. Transfer into a small bowl, add half the parmesan cheese and mix well.
2. Sift flour and baking powder into a mixing bowl, add sugar and mix. Add butter and rub in with your fingertips, till mixture resembles fine breadcrumbs. Make a well in the center, add egg and milk and mix and knead into soft dough adding more milk if necessary. Rest the dough for 10-15 minutes.
3. Dust some flour on a flat surface, divide the dough into 2 equal portions. Roll out each portion into 1 cm thick rectangle. On one half of each rectangle, spread tomato slices, on the other half spread the coriander pesto and roll it carefully. Place the rolls on a greased baking tray, place the tray in the refrigerator for 10-15 minutes.
4. Preheat oven to 180º C.
5. Remove the tray from the refrigerator, cut the rolls into round pieces and spread them on the tray. Brush them with milk and sprinkle remaining cheese on top.
6. Keep the tray in the preheated oven and bake for 20-25 minutes.
7. Take the tray out of the oven and let the pinwheels cool slightly. Arrange them on a serving platter and serve with tomato ketchup.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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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