Waking up the sound of a screaming alarm is a norm. Sometimes when its still dark out and sometimes to a gleaming sun sifting through my sheer bedroom curtains. Sliding into my slippers hat are although quiet but never cease to squeak in those wee hours. I try to tip toe out the door of my quiet bedroom to a quieter and brighter part of the house, making sure I do not wake up anyone. Some days I succeed, some days I do not. The days I don’t are mad ones. The moment I step out of the bed, the little monkey catches a whiff and turns in her crib, followed by cry for “mumma…” with both hands raised up in the air. I pick her up, we cuddle and kiss, hugging each other tight we walk out of the room.
As much as I love this precious cuddle time with this cutest, soft cuddle bear god has given me, in the back of my head I’m slowly getting into the panic mode. Mornings with two lunch boxes to fix, four breakfasts to serve, two kids to get up and ready and three bags to pack are as it is too much to squeeze in an hour long period. Now these curveballs thrown in the form of lazy cuddles and slurpy kisses, even though from a puppy faced, angel eyed 2 year old, is too much to handle for a poor mommy who barely ever has things “under control”!
So after too many of such curveballs I’ve learnt to plan and prep. This recipe is the birth child of one such planning. You can prep this recipe to the point that all you have to do in the morning is pop a sheet of these Masala Sandwich Rollups into the oven and spend 15 minutes purely cuddling and kissing your cuddly bear! These rollups serve as both breakfast and lunchbox dish, so there… you get another 15 minutes just to cuddle! You can get creative and play around with the filling. Add any kind of meat or veggies of your choice. Can also serve these Masala Sandwich Rollups as after school snack or as a party appetizer.
Ingredients: Makes 16-18
1 loaf traditional sandwich bread (can use white or multigrain)
1 tablespoon cooking oil + extra for brushing
1/4 teaspoon mustard seeds
1/4 teaspoon fennel seeds
1 cup carrots (chopped)
1 cup green peas (steamed)
1 cup potatoes (boiled and diced)
1/2 teaspoon turmeric
1 teaspoon cayenne
1 teaspoon chaat masala
1/2 cup cilantro (chopped)
water for brushing
Heat oil in a thick bottom pan. Add mustard and fennel seeds. As they sputter add carrots.
Sautee and cook on medium low heat for 5-8 minutes until the carrots soften. As the carrots soften, add steamed peas and potatoes. Stir well.
Add, turmeric, cayenne, chaat masala, salt and cilantro. Mix everything well together. Using a masher or back of the spoon, roughly mash the vegetable mixture. Transfer in a bowl. Set aside for later.
Cut the side crust of the bread. One slice at a time, using a rolling pin (or a glass bottle) roll the bread into flat, thin sheets. Place approx. 1 tablespoon filling on one side of the flattened bread. Lightly brush water in the remaining area of the bread and roll the bread around the filling, sealing the end like a spring roll.
Line on a baking sheet. At this point you can either cover the baking sheets with plastic wraps and refrigerate the sandwich rolls for when ready to bake OR, brush oil of the rolls and bake at 400F for 10 minutes, on middle rack, turning side midway. Bake another 5 minutes if you like your sandwiches crispier than usual.
Enjoy with a side of cilantro chutney or ketchup.