Friday, June 10, 2011

Spicy Onion Pinwheels

Monsoon is here and we can verify it from the sizzling of oil and wafting aroma of pakodas/fritters and obviously the rain. Though rain is still like an unwanted guest here in Bangalore - coming and going whenever it wants(thanks to the high winds)- pakodas can be had anytime. But as a healthy alternative ,try this onion pinwheels which are equally hearty.I adapted these from KingArthur Flour and they turned out great. 

As usual I halved the recipe and substituted the egg with cornstarch and water.
 ie 2 tbsp cornstarch + 1 tbsp water gives 1 egg.
You can go for Ener G or other appropriate  egg replacers.I had seen this in Baking Bites and was sure this would be great replacer as well.

Ingredients:
All Purpose Flour: 1.5 cups  + more for dusting
Milk Powder: 1.5 tsp
Sugar: 1.5 tsp
Salt: 1/2 tsp
Instant Yeast : 3/4 tsp ( I used Gloripan Yeast given to me by dear blogger Suma)

Water: 1/2 cup
1 tbsp Cornstarch + 1.5 tsp water mixed well into a place for replacing 1/2 an egg (else use the latter itself !)
Veg Oil: 1.5 tsp

Filling: 
Veg oil: 2-3 tsp for sauteeing
Onion: long thin chopped 2-3 medium size :almost 1/2 cup +
Sugar: a pinch
Salt & Red Pepper Flakes: as per taste

Preparation:
Filling: Heat oil in a deep pan and add onions. Add in little salt and a pinch of sugar and mix well and continue sweating the onions till they turn a deep brown. Just before removing from heat, add in the red pepper flakes and finish the cooking. Do the taste test and adjust the salt and seasoning.Cool.

Sugar helps in caramelizing the onions fast and salt helps in bringing out the moisture and indirectly reduces the need to add more oil for browning.

Bread: Mix together all the dry items from flour to yeast in a big bowl. Make the cornstarch paste and keep aside as well.Make a well in the dry item bowl and add in the cornstarch paste,water and oil.Bring together to form a mass of dough which leaves the sides of the bowl. Knead it by putting on a lightly dusted counter for about 5-8 minutes until you get a smoooth,elastic dough. 

Pat the dough to a rectangular shape in the dusted counter and evenly spread the onion mixture leaving little space on the long sides of the rectangle.

Starting with the long side /length of the rectangle,roll it into a log,pinching the seams together well.

Cut the log into 1" slices. And place them 2" apart from each other in a lightly greased or lined baking sheet. I lined the baking sheet with foil and greased it with oil. Let them rise,covered for about 30 minutes or almost doubled. 

Bake in a preheated oven at 350F / 176C for about 18-20 minutes until the top looks golden brown and a lovely aroma wafts in from the oven. Take out cool in the sheet for 2-3 minutes and then cool completely on a wire rack before serving.

The collage is ....

 I had it warm.So either serve warm from the oven or reheat in the microwave for seconds before serving.


 You can also serve it with sauce or other dips and sides. I had it as such as a snack. These are also perfect for breakfast as well.

Hearty warm rolls perfect with a cuppa.Enjoy the rain,the warm rolls and be satisfied.

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