Baked Rajma Rolls

100 gm Kashmiri rajma

½ medium size capsicum finely chopped

½ medium size tomato finely chopped

1 medium size onion finely chopped

1 tsp chilli finely chopped

3 tbsp of refined oil

Salt to taste

2 tbsp grated cheese

1. Wash and soak rajma for about 6 hours.
2. Wash again and cook with ½  tsp of salt in the pressure cooker. 
3. After the first whistle, reduce the heat and cook for about 3 minutes.  Allow it to cool.

4. Heat the oil in a pan over medium heat.  

5. Add the onion and sauté for few seconds. 

6. Add the capsicum and chilli and stir fry before adding the tomato. 

7. Add tomato to the spices and cook it for a minute or so.

8. Add the cooked rajma.

9. Mix it well with the spices and continue to cook for another minute and then transfer to a bowl.

200 gm flour

25 gm butter

½ cup milk

1 tbsp sugar

1 tsp dried active yeast

¼ tsp salt

1. Melt the butter in a pan. 
2. Add milk, sugar and yeast. 
3. Mix lightly and set it aside for 10 minutes to froth. 

4. Add the salt to the flour and slowly mix it with the yeast mixture to form dough. 

5. The dough would be sticky at this stage. 

6. Cover it with cling film or a wet kitchen cloth or with the pan cover and leave it for an hour to double its size.

7. After that, take out the dough on a floured surface and knead gently for about 5-8 minutes.

8. Bring the dough to a ball size and cover it with cling film and leave it aside for another hour to double its size again.

1. Oil the baking pan and cover its base with buttered paper.
2. Dust it with flour.

1. Press the dough to let out all the gas inside the dough. 
2. Place it on a floured surface and knead lightly. 
3. Divide into four pieces. 

4. Take 1 piece and roll it out to a rectangular shape, keeping the other 3 balls under cover so that they do not dry. 

5. Place the filling at the centre.  Add little grated cheese. 

6. Cover the filling with the top side flap. 

7. Make narrow slits on the other as shown in the picture. 

8. Carefully roll the filled portion over the slits.  

9. And then turn the roll upside down.

10. Place the roll on the prepared baking pan. 

11. Repeat the same steps for the other three balls and place them on the tray. 

12. Cover with cling film and leave it for 1 hour to proof.

1. After 1 hour, melt 1 tbsp of butter and drizzle over the rolls. 
2. Sprinkle few finely chopped coriander leaves or parsley over them.

3. Bake in a hot oven 200 degree C for 30 minutes. 

4. Remove the rolls from the baking pan and serve hot.