For the Dough
Plain Flour or Maida: 2 cups
Yeast: 1/2 tbsp
Milk Powder: 1 tbsp
Salt: a pinch
Oil: 2 tbsp
Egg: 2 (1 is for the eggwash)
Castor Sugar: 1tsp
Lukewarm water: 1 cup
Sesame seed: 1 tsp for sprinkling
For the Chicken Filling:
Minced Chicken: 200gms
Green Peas: 50gms
Onion finely chopped: 1
Tomato finely chopped: 1
Ginger garlic paste: 1 tbsp
Turmeric Powder: 1/2tsp
Corriander Powder: 1/2tsp
Cumin Powder: 1/2tsp
Corriander leaves: for garnishing
For the Dough
- In a bowl, mix together flour, salt, caster sugar, milk powder and yeast. Mix well
- Make a well in the center of this and add a beaten egg and oil.
- Knead it to make a medium soft dough using the lukewarm water.
- Leave it to rise, for 2 hours or till it rises to double the size.
- Punch it back and divide the dough into two parts.
For the Filling
- In hot oil, saute the onion.
- Add the ginger garlic paste and saute till the raw smell leaves.
- Then add the tomatoes and cook a bit.
- Add the dry masalas and salt and cook covered on a medium flame.
- Garnish with corriander leaves.
- Dust the working surface with flour. I did this on the baking tray because it is a bit difficult to move the bread once the assembling is done.
- Roll the dough into a rectangular shape.
- Place the filling in the center of the dough horizontally, leaving some space on both ends.
- Cut the edges with scissors, and fold each cut part from each side, so they overlap each other.
- Tuck in the ends.
- Brush the top of the bread with a beaten egg and sprinkle sesame seeds.
- Leave it to let it rise, for around 20 mins.
- Bake the bread at 200 degree C for 25 mins, or it turns golden.
- Take it out of the oven, and brush butter all over it while it is hot.
- Enjoy it hot!!
I was really surprised and delighted to receive these awards from my new blogging friend Teenz' Yummy Delights.
I pass these awards to
The Kitchen On the 28th floor