Pinwheel Veggie Sandwich Recipe

     Every time we go to Walmart, we make sure to get a pack of white bread. Coz sandwiches make up for quick grab-and-go breakfast on busy mornings. Plus, the Sunbeam white bread is similar to the soft and fresh, right from the oven breads from Bangalore Iyengar's Bakery at Pondicherry. 
     When I was looking for new options to try with the same bread and same vegetables :P I came across this pinwheel sandwich. It caught my eye at once and as it seemed to be easy but still very much appealing to the eye, I tried it out immediately. Yet another reason is the new grilling pan that Mani had bought for me from Walmart. As Abhinav was very quiet and supportive, sleeping on his grandma's lap hearing to some sparrow stories and blinking at her, I could click a few snaps quickly when I made this sandwich for the second time in the same week :D 

Prep Time: 20 mins || Cook Time: 20 mins || Yields: 3 sandwiches || Category: Sandwich/Snack/Breakfast

Ingredients:
1. Carrot - 2 medium
2. Onion - 1 big
3. Tomato - 1 big
4. Capsicum - 1 small
5. Olive oil - 2 tbsp
6. Cumin seeds - 2 tsp
7. Split urad dal - 2 tsp
8. Pepper powder - 2 tsp
9. Salt - as required
10. Coriander leaves - few
11. Grated cheese - as required
12. Bread - 6 slices
13. Corn flour/Maida (All purpose flour) - 2 tbsp (optional)

Method:
1. Wash all the veggies and chop them finely. Heat a pan, add olive oil and fry the cumin seeds and urad dal. 

 2. Add all the chopped vegetables except tomatoes, to the fried cumin seeds and urad dal. Saute for 2 mins and then add the tomatoes, pepper powder and salt. Stir well to ensure even mixing. Cook covered for about 5-7 mins until the vegetables are cooked.

 3. Trim the edges of the bread slices. Using a rolling pin (like the one used for making chappathi) flatten the bread slices. Make a paste with corn flour and little water. Overlap the edges of 2 bread slices, stick them with the paste and make a longer slice. Spread the cooked vegetables on it. Sprinkle some cheese and coriander leaves on top of the veggies.

 4. Carefully roll the flat breads and seal the edge and the sides using the cornflour paste. Place them on a grilling pan or normal dosa pan/tawa. Drizzle with oil flipping both the sides and cook for a min or two.

Suggestions:

• Chilli flakes can be added for hotness.
• Oregano, chat masala, garam masala, coriander powder can also be added to enhance the flavour.
• Adding cheese is optional.
• Any combination of vegetables can be used, mashed potato onion, corn-spinach, peas-grated broccoli etc.
• Need not overcook the vegetables, as they are finely chopped.
• Can also use just plain water to stick the edges, instead of cornflour or maida paste.

Serve hot and crisp with tomato sauce or any dip of your choice. Sure to be a hit among kids !!!