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