Serves: 48
Total Calories: 11
1. Preheat the broiler and lightly grease a broiler-safe baking sheet. Thaw the pastry sheets at room temperature, until they are slightly softened but still cold to the touch, 15 to 20 minutes. Meanwhile, cook the potatoes in lightly salted boiling water to cover until soft, about 20 minutes, then peel and mash them.
2. Cut the bell peppers in half and place them, cut side down, on the baking sheet, place on the top rack of the oven or under the broiler, and broil the peppers until completely charred, about 5 minutes. Remove from the oven, and lower the oven to 325°F. Transfer the peppers to a bowl, then cover with a dish or a seal within a zip-closure plastic bag until cool enough to handle. Then peel off and discard most of the charred skin, leaving some on for flavor. Chop finely.
3. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onion, stirring, until golden, about 2 minutes. Mix in the ginger and cook another minute. Add the mashed potatoes, coriander, cumin, garam masala, and salt, and cook stirring until golden, 2 to 3 minutes. Mix in the roasted bell peppers and stir about 2 minutes to blend the flavors. Let cool to room temperature, then divide into 2 equal parts.
4. On a lightly floured surface, working with each pastry sheet separately, unfold and gently roll the sheet to make it smooth. Placing the shorter side toward you and spread one half of the potato filling evenly over the sheet, leaving about a 3/4-inch border along the edges. Baste the border with water.
5. Starting from the side closest to you, roll tightly like a jelly roll. When you reach the end, press lightly on the basted edge to seal the roll. Lightly roll back and forth to lengthen the filled roll. Keeping the sealed side down, slice into 24 1/2-inch swirls and place them 1 inch apart on a baking sheet. Repeat with the second pastry sheet. Bake until crispy and golden, about 15 to 20 minutes. Serve hot or at room temperature.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pastry Swirls with Roasted Red Bell Peppers and Potatoes recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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