Braided Bread With Mutter,Paneer Stuffing

Braided Bread with Mutter,Paneer Stuffing - Nandini Kini

Ingredients :

For making Bread :
All purpose flour .. 1 1/2 cup
Whole wheat flour .. 1 cup
Rapid rise Yeast .. 1/2 tbsp
Olive Oil ......... 2 tbsp
Salt ............... 3/4 tsp
Sugar ............. 1/2 tsp
Warm milk ......... 3/4 cup + 1/4 cup at room temp for brushing.
Sesame seeds for topping
For Stuffing :
Potatoes ....... 2 large boiled, peeled and cubed small
Paneer ......... 1 1/2 cup grated
Green Peas ..... 1/4 cup
cumin seeds .... 1 tsp
Fennel seeds ... 1/4 tsp
Green chillies .. 1 chopped
coriander Powder . 2 tsp
Garam Masala ..... 1 tsp
Amchur Powder..... 2 tsp
Salt ............. to taste
Red chilli Powder.. 1/2 tsp / to taste
Oil ............... 2 tblsp
Turmeric .......... 1/2 tsp
Chaat masala ....... 1 tsp
Hing ............... a pinch
Cilantro Leaves ..... 1 tbsp chopped

Method :
1. In a medium bowl mix the yeast, sugar and milk and set aside in a warm place till it becomes frothy about 10 minutes. Add salt and oil. Mix.
2. In a large bowl add both the flours, mix. Make a well at the center and add the yeast mixture little by little.
3. Combine everything using your hand and start kneading for 5-6 minutes untill the dough becomes smooth.
4. Apply oil over the dugh and cover with a kitchen towel and place it in a warm place. Let the dough rise to double its size, about 1 hour.
5)Gently deflate the dough and kneed for a minute. Roll it into a rectangular shape about 15"long. Leaving a few inches from each side, place the stuffing in the center. Leaving an inch from one side, make slanting cuts on either
side at equal distance (make sure the same number if strips in each side of the filling. "Braid" the strips up over the filling, tucking in loose ends and wrapping the final piece or two under the bread). Let it rise again, about half an hour. Mean while cover the bread with a wet cloth to avoid drying. Brush the top with
milk and top it with Seasamme seeds . Bake in preheated oven at 190 deg for 17 to 20 minute till the outer crust gets a light golden brown
color. Let it cool down to room temperature.

For Filling :

1. Heat the oil in a pan on a medium heat.Add in
the cumin, fennel seeds and hing.Let the splutter.
2. Add the green chillies . Stir for a minute.
3. Add the green peas, turmeric, salt and coriander powder and stir for 2 minutes.
4. Add the potatoes and cook for 4-5 minutes. Add red chilli, garam masala and amchur powder. Mix and add the paneer and cilantro. Add chaat masala. Mix and remove heat. Allow the mixture cool down to the room temperature.

NOTES :
1. You can add different vegetables and also
cheese to the stuffing.
2. It can be kept for a couple of days at room
temperature. Add can be refrigerated upto a week.