Pressure cook the beetroot for 3 whistles

Cool and grind to smooth paste to make beetroot puree

Warm the milk and add honey, yeast and mix. Water should be warm not very hot. I usually microwave the for 20 seconds. Close with lid and keep it aside for 10-15 mins to proof the yeast.

After 10 mins yeast mixture should be frothy. It shows yeast is active and we can proceed. If it is not frothy you can discard and use new one. There can be few reasons for yeast to be inactive. Yeast is very old and reaching expiry date. Quality of yeast is not good. If you add yeast to very hot water it will kill the yeast. Proofing of yeast is very important for any bread recipes. if the yeast is not active don't proceed further.

Take flour, salt in a bowl.

Add frothy yeast mixture, beetroot puree and roll into dough.

Add oil to the dough and knead for 10-15 minutes till it is smooth.

Cover and allow the dough to raise for 1-2 hours till it doubles in size.

Heat oil and add onions and saute nicely.

Then add ginger garlic paste and saute

Then add potato, beetroot and capsicum and saute.

Add salt, red chilli powder, pepper powder, soya sauce and Italian seasoning

Saute till everything is mixed and cooked nicely.

Cool the mixture

After 2 hours, punch the dough and knead little.

Roll the dough as rectangle and spread the stuffing

Sprinkle some cheese on the top and roll the dough as log.

Cut the log as pinwheels and place them in baking pan or tray.

Cover and allow it to raise for 30 mins

Preheat the oven to 175°C for ten minutes and bake in same temperature for 20-25 minutes.

Beetroot swirl buns are ready.