Stuffed aloo bread kulcha

1. Warm the milk,add sugar to it and mix well. Add the yeast to it and mix well. Keep aside for 5 mins to froth and rise.

2. Take flour and make a dent,add water,olive oil,salt in it and the yeast completely dissolved in the milk. Mix and make a smooth dough,keep in a warm place covered with a cling wrap for 1-2 hours.

3. Meanwhile prepare the stuffing. Boil potatoes & heat a pan with oil,season with mustard seed,add the onion and fry till transparent. Add the masala powder, red chilli powder,turmeric and salt and give it a stir .

4. Add the boiled,mashed potatoes and fry till everything mixes well. Add the coriander leaves and lemon juice if desired.

5. By now the dough would have doubled in size. Give it a gentle knead and make six equal sized balls. Line a baking tray with aluminium foil,grease with olive oil and arrange the rolled balls. Brush with olive oil.

6. Meanwhile roll the stuffing after cooling down completely. The stuffing should be around half the size as we roll the buns. After 10 minutes or so the rolled bun dough, would have raised again . Take each bun and make a dent in the middle.

7. Keep the rolled stuffing inside and pinch all the end towards centre. Roll in to smooth bun. Repeat for every bun. put tomato slice in center & sprinkle dry coriander leaves. arrange them in the lined baking tray. Brush them well with olive oil.

9. Preheat the oven for 190 degree C. Brush generously with milk. Bake for 17- 20 mins or until the top crust turns golden brown in colour.