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 

Method

• 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