This is quite time-consuming: it took us 3.5 hours from getting the ingredients to eating our dinner, but it was well worth it I tell you!
Serves 4-6: (makes 12 wheels)900 g potatoes, diced
100g wholemeal self-raising flour
25g margarine
1/2 tsp turmeric
black pepper
filling:
225g fresh spinach, washed, patted dry and finely shredded
1 onion, finely chopped
1 garlic clove, crushed
1 TBSP groundnut oil
1 TBSP (soya) plain yoghurt
1 tsp garam masala
1 tsp yellow mustard seed (original recipe with black mustard seeds, but I don't have any)
Black pepper
1. Boil the potatoes until well done, drain thoroughly and dry off over a very low heat. Mash the potatoes with the margarine and add the sifted flour and turmeric. Season black pepper and mix well. Chill for 1 hour.
2. Heat the groundnut oil in a large saucepan/wok and fry the onion and garlic until soft. Add the mustard seeds and garam masala and fry for another minute. Add the spinach and cook for 10-15 minutes, stirring occasionally. Remove from the heat and stir in the yoghurt. Season with the pepper. Allow to cool.
3. Turn the potato mixture out onto a floured piece of cling film and shap into a 30 x 23 cm rectangle. Spread the spinach mixture evenly over the base, leaving 2 cm gap along one of the long edges for sealing.
4. Starting from the other long edge roll up like a Swiss roll (using the cling film to pull the roll up makes this easier) and squeeze the edges together to join.
5. Cut the roll into 2.5 cm portions with a sharp knife.
6. Shallow fry the wheels for a few minutes until golden brown on both sides.
Serve hot with a vegetable curry.
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