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Thursday, November 28, 2013

Aloo Methi Tear N Share Bread

This month my partner for potluck is +Shazia Wahid  of Cutchi kitchen and she challenged an amazing bread recipe which we all enjoyed a lot. Thanks to shazia for this fantastic recipe. I have made some Tear N share breads before one which I recently posted was an Honey comb bread which was with a sweet filling and this tear n share was with a savory filling . We make aloo methi ki sabzi often but stuffing it to a bread is an incredible way to make it more delicious. The bread turned out to be super soft and we had this for our breakfast today with a hot cup of milk, But they can be served for any course . I am sure going to experiment with this bread recipe using different fillings next time :) So here is my tear N share for the potluck. 

Recipe Source : Cutchi Kitchen

For the bread dough

Strong White Bread Flour / Plain Flour - 3 1/2 cups 
Warm Water - 1 1/4 cups 
Sugar - 1/2 tablespoon 
Dried Yeast - 1 1/2 teaspoons (7 g) 
Salt - 1/2 tablespoon 
Softened Butter - 2 tablespoons 

For the Stuffing 

Potatoes - 2 medium (peeled and cubed)
Oil - 1 to 2 tablespoons
Cumin Seeds - 1/2 teaspoon
Asafoetida (Hing) - 1 big pinch
Turmeric Powder - 1/4 teaspoon
Coriander Powder - 1/2 tablespoon
Fenugreek Leaves (Methi Leaves) - 1 cup
Salt to taste
Red Chilli Powder - 1/2 teaspoon
Amchoor Powder - 1/4 teaspoon or Lemon Juice - 1 teaspoon

For the glaze: 

Melted Butter - 3 tablespoons 
Black Sesame seeds - 2 teaspoons 


  • In a bowl, mix the sugar and yeast with warm water (hand hot). Stir well and keep aside for 15 to 30 minutes till it becomes frothy. 
  • Add 2 cups of flour to the yeast mix and mix well with a wooden spoon. Keep aside for 10 minutes. 
  •  Mix again with a wooden spoon and then add another 1/2 cup of flour and the salt. Mix well. Add the remaining flour 1/2 a cup at a time and begin kneading with your hands till the dough becomes stretchy.  
  •  Add the softened butter a spoonful at a time and knead it into the bread dough, Continue kneading the dough till it becomes smooth and elastic. 
  • Place the dough in a greased bowl and cover it with cling film. Leave it to rise for the first prove for 30 minutes to 1 hour, depending on the weather it may take even longer. It must double in size. 
  • To make the stuffing - Heat oil, add cumin seeds and asafoetida (hing). After a few seconds, add the cubed potatoes, turmeric powder, chill powder, coriander powder, salt to taste and fenugreek leaves. Cover and let it cook till potatoes are tender. Stir often. Add a couple of tablespoons of water if required - take care so the potatoes do not burn. Finally add the amchoor powder or lemon juice. 
  • Punch the dough down and then knead one more time. Divide the dough into 18 balls.  8. Grease a large loaf tin of your choice. Now in each of the 18 balls place a teaspoon of the aloo methi stuffing and seal the edges completely and roll them. 
  •  Dip each of the dough balls in melted butter and arrange in the greased tin.  
  •  Leave it to rise in the tin for 15 minutes. Preheat oven at 200F. Brush the remaining melted butter over the bread. Sprinkle sesame seeds. 
  •  Bake in the oven for 25 to 30 minutes till the bread turns golden brown.  
  •  Remove from the oven and place on a cooling rack. Let it rest for 15 minutes before serving.

Sending to Jagruti's Potluck party 


  1. last before snap is tempting me to the core.

  2. pls tear and share this bread with me :) he he nice clicks da will try it with chicken stuffing :)

  3. I wish you could share this bread with us.

  4. perfectly baked bread :) looks so soft

  5. lovely and super tempting pull apart bread....

  6. Love the color n texture,such a warm comforting bread

  7. yummy yumm tis climate needs such warm ones.. love it

  8. Seriously bread came out superb, love the name of the bread and such a tempting stuffing..

  9. Nice name tear and share :D love the results too :) great work

  10. Tempting stuffing and perfectly baked bread..

  11. Looks very delicious and soft.

  12. I had very recently seen Shazia post this recipe and when I saw your post I wondered if your recipe was inspired by shazia's preparation. After reading your post I confirmed my thoughts.
    So well prepared. Looks yummy. Nice clicks.
    Thanks for sharing.


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