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Bombay Rolls

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 Bombay Rolls
Recipe for the week of November 17-21, 2025 Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Dessert
Prep Time 40 minutes
Cook Time 25 minutes
Servings
8 servings
Ingredients
Puff Pastry
  • 1 1/4 cup butter cold and cut into cubes
  • 1/2 cup water cold
  • 1 teaspoon Salt
  • 2 cups all purpose flour
Bombay Rolls
  • 1 bunch Fresh cilantro roughly chopped
  • 1/2 bunch fresh mint roughly chopped
  • 1/4 green bell pepper diced
  • 1/2 red onion thinly sliced
  • 6 garlic cloves minced
  • 1 teaspoon cumin
  • 2 tablespoons vegetable oil
  • 1-14 ounces puff pastry sheet defrosted
  • 2 teaspoons lemon juice
  • 1 cup shredded cheddar cheese
  • 1 egg beaten
  • 1 1/4 teaspoons Salt
  • 2 tablespoons all purpose flour to dust
Curry Dipping Sauce
  • 1/2 cup plain yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
  • 2 garlic cloves minced
  • 1 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon Salt
  • 1/2 teaspoon black pepper
Course Dessert
Prep Time 40 minutes
Cook Time 25 minutes
Servings
8 servings
Ingredients
Puff Pastry
  • 1 1/4 cup butter cold and cut into cubes
  • 1/2 cup water cold
  • 1 teaspoon Salt
  • 2 cups all purpose flour
Bombay Rolls
  • 1 bunch Fresh cilantro roughly chopped
  • 1/2 bunch fresh mint roughly chopped
  • 1/4 green bell pepper diced
  • 1/2 red onion thinly sliced
  • 6 garlic cloves minced
  • 1 teaspoon cumin
  • 2 tablespoons vegetable oil
  • 1-14 ounces puff pastry sheet defrosted
  • 2 teaspoons lemon juice
  • 1 cup shredded cheddar cheese
  • 1 egg beaten
  • 1 1/4 teaspoons Salt
  • 2 tablespoons all purpose flour to dust
Curry Dipping Sauce
  • 1/2 cup plain yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
  • 2 garlic cloves minced
  • 1 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon Salt
  • 1/2 teaspoon black pepper
Instructions
For the Puff Pastry
  1. Add flour and salt to a mixing bowl, then add ¾ cup cold butter cut in cubes and combine using a fork until butter is absorbed by the flour and has become a crumbly mixture. Add the cold water and mix using a spatula just until the dough comes together to form a ball, do not over mix.
  2. On a lightly floured surface place dough and knead lightly approximately 10 times. With a lightly floured rolling- pin roll into a large rectangle.
  3. Fold the dough in thirds, then fold in half, wrap in plastic and refrigerate for about an hour.
For the Bombay Rolls
  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. Combine the cilantro, mint, lemon juice, bell pepper, cumin, salt, and oil into a bowl, and pulse until you have a smooth chutney that is thick and spreadable.
  3. Sprinkle a little flour over your work surface and lay out the pastry. Spread the surface of the pastry with the cilantro chutney, leaving a 1-inch strip free along the top edge (the side farthest from you). Add the cheddar in a similarly even layer and scatter the onion over the top, then brush the exposed strip with beaten egg.
  4. Roll the pastry in a tight spiral away from you until you have a big jelly roll. Cut the roll into 1½-inch-wide pieces and lay each piece on the baking sheet with a 2-inch gap between them. Brush each cut side with egg, then place in the hot oven and cook for 20–25 minutes or until the tops are golden brown and caramelized. Allow them to cool slightly before separating and eating.
For the Dipping Sauce
  1. Combine all the sauce ingredients into a bowl and whisk together. Taste and adjust seasoning if needed. Serve with the Bombay rolls and enjoy!