Name: Pesto & Tangy Tomato Whirls with hints of Garlic recipe by Kriti Agrawal at BetterButter
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: For Dough:; 1 cup - all purpose flour; 1/2 cup - slightly warm water; 1/2 tsp - instant yeast; 1/2 tsp - sugar; 1/2 tsp - salt; a pinch baking powder; milk and extra butter – for finishing; For Pesto Filling:; 2 packs - fresh basil leaves; 6 - garlic cloves; 1 tbsp - olive oil; 1/2 tsp - black pepper powder; salt – according to taste; For Tangy Tomato filling :; 4 - tomatoes (boiled & pureed); 2 tbsp - tomato ketchup; 1 tbsp - onions finely chopped; 1 tbsp - garlic flakes; 1 tsp - butter; 1/2 tsp - black pepper powder; salt – according to taste

ABOUT Pesto & Tangy Tomato Whirls with hints of Garlic RECIPE

Pesto & Tangy Tomato Whirls – A garlicky delight stuffed with freshly grind-ed pesto and tangy tomato whips, rolled out smoothly and baked with utmost perfection.

Ingredients Serving: 4

For Dough:
1 cup - all purpose flour
1/2 cup - slightly warm water
1/2 tsp - instant yeast
1/2 tsp - sugar
1/2 tsp - salt
a pinch baking powder
milk and extra butter – for finishing
For Pesto Filling:
2 packs - fresh basil leaves
6 - garlic cloves
1 tbsp - olive oil
1/2 tsp - black pepper powder
salt – according to taste
For Tangy Tomato filling :
4 - tomatoes (boiled & pureed)
2 tbsp - tomato ketchup
1 tbsp - onions finely chopped
1 tbsp - garlic flakes
1 tsp - butter
1/2 tsp - black pepper powder
salt – according to taste

Instructions

Mix sugar with warm water in a bowl, sprinkle yeast and mix it lightly. Cover it and leave for 15 mins. Once the mixture becomes frothy, mix it in flour to make a dough.
Knead it for at least 10 mins. Now knead it lightly once more and keep it away for 10 more mins. Dough is ready.
Take all the ingredients under "Pesto Filling" except for olive oil. Grind them all together while adding olive oil slowly until it becomes smooth.
Take a pan, add butter and garlic flakes, fry it lightly. Now add the onions, fry it and add pureed tomatoes. Mix till it begins to boil. Sprinkle sugar, black pepper powder and salt. Add tomato ketchup, mix well and keep the sauce aside.
Now divide the dough in 2 equal parts. Take one part, roll it out evenly in a big round shape. Spread the pesto mixture evenly on all sides and add grated cheese.
Start rolling out the dough from one end. Once it is done, make 12 slices out of it, repeat the same procedure for tangy tomato whirls.
Arrange the same on the baking tray at equal distance. Cover it with a warm cloth and let it rest for 30 mins.
Pre-heat mode at 180 degrees. Put the baking tray, bake the whirls for 20 mins. Brush with milk and Amul garlic butter after every 5-6 mins.

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