Ingredients:

• 3.5 cups – plain flour
• 1/2 cup – water
• 1/2 cup – Tomato juice
• 1/2 cup – margarine or Butter
• 100 g – grated cheese
• 2 tsp – Sugar
• 1 tbsp – minced Green chillies
• 2.5 tsp – Dry yeast
• 1 tbsp – chopped Coriander leaves
• 1 tbsp – grated Carrot
• 1 tbsp – grated Onion
• 3 Cloves – Garlic (crushed)
• oil for frying

Method:

1. Heat 1/2 cup water till warm. Sprinkle in 1/2 tsp sugar and the yeast. Keep aside for 10-15 mins till frothy.
2. Heat remaining water. Remove from fire and mix in remaining sugar, margarine and salt.
3. Mix in tomato juice, carrot, onion, chillies, coriander and garlic.
4. Add yeast mixture to tomato mixture.
5. Sift flour and gradually add to tomato-yeast mixture, beating well as you add.
6. After all flour has been incorporated into the liquid, knead dough on a floured board for 5 mins.
7. Put dough in a bowl and cover with a damp cloth.
8. Let it rise for 45 mins. till doubled in size.
9. Take half the dough and roll out with the help of some flour into a round less than 1/4 inch thick.
10. Cut into triangles with a sharp knife.
11. Sprinkle each triangle and roll up with the wider end first to the point of the triangle.
12. Make the other rolls in the same way. Let rolls rise for a further 15 mins.
13. Grease a baking tray with a little oil.
14. Place rolls on tray with point down.
15. Curve each roll slightly to form a crescent.
16. Bake in a pre-heated oven for about 15 mins till rolls turn brown.
17. Serve hot with plenty of butter.