Potato Masala Bread Loaf

Breads and potatoes, who doesn't like'em? It was a big hit yesterday. This potato stuffed bread loaf was our dinner last night. It was really easy and fun to prepare.  Thanks to showmethecurry.com for sharing such a fabulous recipe. The original recipe calls for paneer, but i didn't have it handy so i used potatoes. The spice mixture with extra heat from the green chilies was simply perfect. Maybe next time i would do a different stuffing and experiment by adding some whole wheat flour to the dough. This is a keeper for sure. Well, here goes the recipe,

Ingredients:

For Dough:

3 cups All Purpose Flour (maida) 

1 cup Luke Warm Water

1 1/2tsp Rapid Rise Yeast

1 1/2tsp Salt

1tsp Sugar

1/3cup Olive Oil

 

How to:

• In a bowl with warm water, add the yeast, sugar, salt followed by olive oil and mix well.

• In another big bowl with the all purpose flour, pour the yeast mixture and start kneading as the dough pulls from the sides.

•  Knead it for 6-8 mins dusting with flour if sticky, until you get a soft and smooth dough.

For stuffing:

3 Potatoes (boiled, peeled and mashed) (1 1/2cups)

2 Green chilli (finely chopped)

2tbsp Cilantro (finely chopped)

1/4tsp Turmeric powder

1/2tsp Red Chilli powder

1/2tsp Garam masala powder

3/4tsp Amchur powder

1/8tsp Salt

• Add all the ingredients to the mashed potato, mix gently and keep aside. 

Rolling and Stuffing:

• Place the dough on a flat surface and roll the dough into a rectangle with a rolling pin.

• Spread the potato stuffing evenly over the dough and gently press'em.

• Start rolling tightly from one side and make a log out of it.

Rising and Baking:

• Spray oil on to a shallow 9x13 baking pan and place the rolled dough at the center of the pan with the seam side down.

• Cover the dough and let rest for an hour, until doubled.

• With a serrated knife, make slits diagonally on top of the risen dough.

• Preheat the oven to 450 degrees, then reduce it to 425 degrees and bake for 25-30 mins. (I baked exactly for 25 mins.)

• Allow the bread to sit on the counter for 5 mins before moving to a cooling rack.

• Let cool for 30 mins on the rack before you slice'em.

• Serve the bread with your favorite sauce.

• Store the leftover bread by wrapping'em with plastic and put it in a ziploc bag.

Whole Wheat Veggie Stuffed Buns

Irresistible, enticing, yep am talking about the aroma of freshly baked bread. Everybody who recollect the smell of the bread in their kitchen, would long to feel the pleasure over and over, just like me. I, some afternoons play the dabbawala role and deliver hot lunch to my husband at his work place. Its just a couple blocks from my apartment. I know this sounds crazy. One day, on the way to his office i changed my route and happened to cross this restaurant, 'Purple cafe' where they bake breads and i get to smell the fresh scent that the wind carries and now-a-days just to experience the mesmerizing fragrance for 10 secs, i walk an extra block. 

Well, to talk about the recipe, i came across Aipi's US Masala, Whole Wheat Stuffed Buns, and i immediately bookmarked and was very sure that am gonna love it. And i did. Thanks for sharing a wonderful recipe, Aipi. I didn't make any changes except, I brushed the buns with egg wash instead of milk before baking, also didn't have sesame seeds handy, so decorated a couple buns with sunflower seeds. Here goes the recipe,

Ingredients:

2 1/2 cups Whole Wheat flour

1/2 cup All purpose flour (Maida)

1 1/2 cups warm Milk

1tbsp Rapid Rise Yeast

1 1/2tsp Sugar

1tsp Salt

2tbsp Oil

For Stuffing:

1/2cup Cauliflower 

1/2cup Petite Peas (frozen and thawed)

1 Carrot (grated)

2 Red Potatoes (boiled)

1/2 Green Bell Pepper (diced small)

1/2tsp Panch phoran

1tsp Coriander powder

1/2tsp Red Chilli powder

1/8tsp Turmeric powder

1/2tsp Chaat masala powder

1/4tsp Cumin powder

1/4tsp Garam masala powder

1 pinch Asafoetida

1tbsp Cilantro (chopped)

1tbsp Oil

Salt

How to:

• In a bowl, dissolve yeast and sugar in warm milk and let sit for 10 mins, until frothy.

• In another big bowl, mix together the flours and salt, then make a well at the center.
• Pour the yeast mixture and knead for 7-8 mins along with 1tbsp oil, resulting a non-sticky, smooth dough. 

• Apply the remaining oil over the dough, wrap the bowl and let rest for 1 1/2hrs in a warm place.

• Now, heat oil in a skillet, add the panch phoran , asafoetida and ginger.

Then add the cauliflower and carrot and saute for 3-4 mins. Followed by peas and bell pepper along with coriander powder, turmeric powder and salt. Cook for another 3-4 mins or until tender.

• Add the potatoes followed by chilli powder, cumin powder, chaat masala powder and garam masala powder, and cook with lid closed in a medium flame for a couple of mins.

• Add the chopped cilantro, switch off and let'em cool.
• Once the dough has risen, punch down to remove the air and knead for a min.

• Then transfer the dough to a flat surface and divide'em into equal lemon-size balls.
• Roll the dough flat and place the filling and bring the edges together, forming a smooth ball.

• Repeat the stuffing for the remaining dough and arrange it on a baking sheet, then, cover it with a kitchen towel and let rest for another 45 mins.

• Preheat oven at 400 degrees.
• Brush the top with beaten egg or milk and bake for 15-18 mins. 

• Remove from oven and let cool on a cooling rack and brush with butter.

Serve warm buns.

Also, i wanted to show my food-saver handheld vacuum system, that i recently bought online via slick-deals for $4.50 w/shipping. I am very happy with the product, it comes with  5 small and 5 big zipper bags, 2 deli containers and it keeps my cheese and breads fresh. 

The best part is, the bags can be washed and reused when fruits or any dry foods are stored previously. You can also buy reusable zipper bags sold separately which are dishwasher-safe and can be microwaved or boiled. Isn't that cool? Love the cute handheld system and so i thought of sharing my experience with you all.**I am not being paid in any way for the review of the product**

Baked Samosa

Samosa is a popular Indian snack, triangular shaped, made with all purpose flour, stuffed with a spicy (veg/non-veg) filling and deep fried to a golden brown color. 'Deep frying', thats actually banned in my kitchen. I don't wish to give up on my favorite snacks just because its deep fried. So, i tried baking my samosas and they tasted really good. Whenever i think about samosas, i remember my school days, where in most of the evenings my dad buys me crispy vadas, bajjis and samosas, from a local guy around the corner of our house in chennai, who makes it really fresh and hot. I devour the samosa, savoring the spicy and hot filling, mmmm good ol' days. Okey-dokey, lets get to the recipe,

Ingredients:

For dough:

1 cup All purpose flour (maida)

1 pinch Ajwain seeds

1tsp Oil

Water

Salt

How to:

• In a bowl, mix together the flour, ajwain, salt and oil.

• Then slowly add the water(takes less than 1/2cup) and start kneading, resulting a slightly sticky dough. 

• Wrap it up and let rest aside.

For filling:

3 medium Potatoes

1/2tsp Cumin seeds

4-5 small Green chilli (finely chopped)

1tsp Ginger (minced)

1/2tsp Garlic (minced)

1/4tsp Turmeric powder

2tsp Coriander powder

1tsp Chilli powder

1tsp Cumin powder

1/2tsp Chaat masala powder

1tbsp Cilantro (chopped)

Salt

1tbsp Oil

How to:

• Boil and peel the skin of the potatoes. Also cut'em into small cubes and keep aside.
• Dissolve the coriander powder, cumin powder, chilli powder and chaat masala in 2tbsp water.
• Heat oil in a skillet, add cumin seeds, followed by ginger and garlic. Saute for a min.

• Add green chillies, continue sautéing, then add turmeric powder.

• Now pour the masala water and cook for a min (this way, the dry masala powders won't get burnt) followed by cilantro.

• Then add the cubed potatoes along with salt and cook for a couple more mins.

• Switch off and let it cool.

How to stuff:

• Divide the dough into for equal size balls. On a slightly flour dusted surface, place a ball and roll the dough in to a flat, thin, oval shaped chapathi. With a knife, cut the rolled dough into half.

•  On one moon-shaped half, apply water along the edges and make a cone out of it. Press the dough with watered edges to bind.

• Now, stuff about a tbsp filling and start bringing the edges together and seal'em with a fork.

• Stuff the remaining filling into each of the moon-shaped half and arrange it on a baking sheet lined with parchment paper or sprayed with oil.

• Bake at 400 degrees for 15 mins, turn the other side and bake for another 5-6 mins or until browned.

Serve hot with ketchup, hot sauce or chutney.

Tips:

• Brush the samosa dough with egg wash(beat 1 egg with a tsp of water) just before baking for an even brown coloring.
• Bake for another 4-5 mins for extra crispier samosas.

Sending this dish to Guest hosting "Only" event with "Low Oil/Low Calorie" Theme
guest hosted by Priya, started by Pari (event announcement).