Veg Seekh Kebab Rolls

• In a food processor, put the broccoli, beans, carrot and peas then pulse until all the vegetables are churned to fine pieces but not paste

Semolina Tempering

• Heat 1 big tbsp ghee in a wok. Add ½ tsp cumin seeds and 1 tbsp nigella seeds (kalonji). Allow the seeds to crackle then add 2 big tbsp of semolina.
• Stir continuously and cook until the semolina starts to take on a light brown color
• Add 50ml milk and bring the mixture to a boil. Add in the pulsed vegetables and cook this mixture until most of the water from the vegetables has evaporated, leaving behind a mixture that binds well together
• Add in the masalas and mix well. Transfer the mixture to a plate and let it come down to room temperature. Once cool, add in the breadcrumbs and mix well to combine
• Lastly add in the corn kernels and the grated cheese and mix gently
• Divide the mixture into eight equal portions and shape each portion into a sausage like shape. Insert a skewer from one end to the other and press the mixture onto the skewer to make a 6 inch long kebab
• Place the kebabs in the oven at 250C till golden brown all over
• Gently loosen the kebabs from both ends on the skewer. Place the kebab in your palm and gently slide it out onto a serving platter

Puff Pastry

• Place the flour and salt in a large mixing bowl and make a well in the centre. Add the water and gently work it into the flour until the water has been absorbed. Pour over the melted butter and gently cut through the dough until the butter is evenly distributed
• Now turn the dough out onto the work surface and knead it for a minute until it is just well combined. Shape into a flat square and cut a cross half way through the dough. Wrap and refrigerate for 1 hour
• Meanwhile, prepare the butter for the laminating. Slice the butter and arrange in a neat square on a piece of baking paper. It should be about 12 cm square. Use a rolling pin to flatten it if necessary. Return it to the fridge
• Once the dough has rested for 1 hour, remove it and the butter for laminating from the fridge. Allow the butter to soften slightly so that it will be easier to roll out. The butter and pastry should be at the same consistency
• Roll the pastry from the centre to the corners so that each corner will be elongated. Keep the centre thicker
• Wrap the butter very neatly with the pastry. Ensure that it is completely sealed in. Now gently roll the pastry into a long rectangular shape. It should be about 15 cm x 40 cm. The neater your roll it, the easier it will be to handle. Fold one third up and the other third down. Your first fold is done. Wrap and rest in the fridge for 30 minutes
• After 30 minutes, roll the dough as before and do two more folds. Rest the dough in the fridge for 30 minutes then repeat the process. You must have a total of 6 folds.Wrap and refrigerate until ready to use

Assembly

• Keep the pastry out of the fridge for at least 20 mins until it can be easily rolled
• Dust the work surface with plain flour and roll out the dough to 8 x 8 inch square and ¾ cm thick
• Cut the pastry in half so you have 2 4x4 inch squares
• Place the Seekh kebab made earlier and wrap around the pastry
• Make the desired number of rolls and bake in a pre-heated oven at 200 C (top and bottom heat) for 14-18 mins
• Serve warm or at room temp with green chutney