How to make Spiral Snack Rolls -

Baked maida rolls stuffed with spicy vegetable mixture.

Sanjeev Kapoor

This recipe is from the book Wrap n Roll.

Main Ingredients : Refined flour, Dry yeast (ड्राई यीस्ट)

Cuisine : Fusion

Course : Snacks and Starters

For more recipes related to Spiral Snack Rolls checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake . You can also find more Snacks and Starters recipes like Bacon Wrapped Stuffed Dates Tandoori Broccoli-SK Khazana kela and gajar ka pakoda Masala Khichia Papad

Spiral Snack Rolls

Spiral Snack Rolls Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 1.30-2 hour

Cook time : 3.30-4 hour

Serve :

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Spiral Snack Rolls Recipe

  • Refined flour 3 cups

  • Dry yeast 1 1/2 teaspoons

  • Dry yeast 7 grams

  • Sugar 2 teaspoons

  • Butter 300 grams

  • Filling

  • Oil 2 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Ginger paste 1 teaspoon

  • Garlic paste 1 teaspoon

  • Green chillies chopped 2

  • Onions chopped 2 medium

  • Tomatoes chopped 2 medium

  • Green peas 1/2 cup

  • Red chilli powder 1/2 teaspoon

  • Pav bhaji masala 1 teaspoon

  • Potatoes boiled and chopped 3 medium


Step 1

Sift flour and salt together into a bowl. Mix yeast and sugar in a small bowl. Add one-fourth cup of lukewarm water and set aside till it begins to froth.

Step 2

Add the yeast mixture to the flour and knead, adding water, a little at a time, till you use up one cup of water.

Step 3

Keep stretching the dough from time to time and kneading it till you get a smooth and elastic dough.

Step 4

Cover with a damp cloth and set it aside in a warm place till it doubles in size. For the filling, heat oil in a pan, add cumin seeds.

Step 5

When they begin to change colour add ginger, garlic, green chillies and onions and sauté till onions are translucent.

Step 6

Add tomatoes and green peas and sauté till peas are cooked. Add red chilli powder, pav bhaji masala, salt and potatoes and mix.

Step 7

Remove from heat and let it cool. Lightly dust the rolling pin with flour and roll the dough into a rectangle about thirty by sixty centimeters.

Step 8

Spread the filling mixture evenly. Starting at the narrow end, roll the dough as tightly as you can towards the other end. Pinch the seam to seal it.

Step 9

Cut the roll crosswise into eight equal pieces. Grease a large baking tray. Arrange the pieces, cut side down, in the tray. Cover tightly with a cling film.

Step 10

Place in a warm place for about one and a half hours or till the pieces double in size. Preheat oven 190°C/375°F/Gas Mark 5.

Step 11

Place the baking tray in the preheated oven and bake for twenty five to thirty minutes. The rolls should be golden brown yet very soft to touch.

Step 12

Once done, remove and brush with melted butter and leave them on a wire rack to cool. Slice on the slant and serve.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.