Cut/chopped onions, ginger, garlic cloves, and green chillis into small pieces.
Boil potato separately. Once potatoes are boiled and chilled a little, peel them and mashed potatoes.
In a large frying pan add 2 tablespoons of oil.
Now add chopped onions, chopped garlic, chopped ginger, chopped green chili and fry them until well fried [ light brownish in color]
Add salt and pepper.
Add rosemary and thyme herbs.
Once onions are brownish, off the cooker and let it chill for 15 minutes.
Now mix the curry and add the mashed potato together.
Check the salt and pepper taste and add them if you want.
If you like you can add one tablespoon of tomato sauce but it is not a mandatory item.
Put the egg in a small bowl and add tamarind into it. Now using a fork beat it. Keep it aside.
We are going to use this at the end of the process to apply on top of the rolls.
Add flour and 5 tablespoon butter and 1 teaspoon salt together into a big bowl.
Mix them well using ice water.
Add water little by little until it is not leaving a residue on your hands.
The dough needs to knead well, and it should be soft and smooth.
Roll the dough using a roller pin [either wooden or nonstick silicone roller pin]
Make sure you apply flour to the surface and roller pin, so your dough will smoothly roll on the surface.
Once it rolled, not until too smooth. Separate it into 3 sections.
Apply one tablespoon butter into 2/3 sections of the dough.
Leave the center section and apply butter to the other two sections.
Then fold outer dough sections towards the middle. It should look like in the image.
Then turn the dough 90 degrees counterclockwise and roll again.
Then again do apply the butter-like in the above steps and roll again, continue this process for 3-4 times to get better layers on the ‘baked rolls’.
Do this minimum for two times.
Finally, once that process is done, roll until the dough comes to a perfect thickness. Start from the center and roll. It should come to a thickness where it is not too thin as well.
As shown in the picture now separate dough into thin [3inches width] rectangular slices, using a cutter/knife.
It may look like this once separated.
Now place the curry in the middle of the rolled dough.
Note : Color and texture of the curry could vary depending on various factors like the ingredients, meat type, cooking time of the ingredients etc.
Now roll the dough and covered the curry. Use a little bit of water to paste the dough.
It should look like this once covered.
Put small cuts in the rolled dough+curry, [length 2-2.5 inches] so that it is easy to cut them off once baked.
Pre heats the oven to 180 Celcius.
Apply oil on the baking tray.
Get your baking trays and place the rolls in the tray.
Now apply the egg+tamarind mixture on top of the rolls using a brush. So that it has a nice golden brownish color once baked.
Image: After baked, it will look like this in color and texture.
Put the tray in the oven and bake for 25-30 minutes under 180-190 Celcius heat.
It should have a nice golden, brownish color once baked. If not keep it a little longer like 10 minutes and see.
Now once baked, get them out from the oven and cut the rolls, and separate them using a cutter or knife.
[We have already put small cuts before baking, so it is going to be easy to separate them now]
Home-made baked rolls are ready to roll!
