Name: Garlic Fenugreek Leaves Bread Bowl with Carrot and Tomato Soup recipe by Arti Mehta at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: For yeast proofing; Milk: ½ cup (100 ml); Yeast: ½ tbsp. (~3-4 gms); Sugar: 1 Tsp; For the Dough; Wheat Flour: 1 cup (150 gms); Butter: 1 ½ tbsp (13-15 gms, room temperature); Roasted Garlic seeds: ½ tsp; Water: ½ cup (room temperature); Fenugreek leaves: ½ cup (40 gms, finely chopped); Salt as per taste (if using unsalted butter); For the carrot tomato soup; Tomato: 1 (100 gms, chopped); Carrots: 2 (125 gms, peeled and chopped); Onion: 1 (60 gms, peeled and chopped); Garlic: 1 clove (peeled); Water: ½ cup; Cumin seeds powder: ½ tsp; salt as per taste; Black pepper as per taste

ABOUT Garlic Fenugreek Leaves Bread Bowl with Carrot and Tomato Soup RECIPE

Ohh, such a big name. Isn’t it? Well, let me tell you one thing, the entire recipe is very simple to make; it’s just the name which is long. I made "garlic and fenugreek leaves" bread in the shape of a bowl and emptied the center of the bread. Then I poured the carrot tomato soup into the cavity. This is just so drooling and delicious. The combination of flavors is simply awesome.

Ingredients Serving: 2

For yeast proofing
Milk: ½ cup (100 ml)
Yeast: ½ tbsp. (~3-4 gms)
Sugar: 1 Tsp
For the Dough
Wheat Flour: 1 cup (150 gms)
Butter: 1 ½ tbsp (13-15 gms, room temperature)
Roasted Garlic seeds: ½ tsp
Water: ½ cup (room temperature)
Fenugreek leaves: ½ cup (40 gms, finely chopped)
Salt as per taste (if using unsalted butter)
For the carrot tomato soup
Tomato: 1 (100 gms, chopped)
Carrots: 2 (125 gms, peeled and chopped)
Onion: 1 (60 gms, peeled and chopped)
Garlic: 1 clove (peeled)
Water: ½ cup
Cumin seeds powder: ½ tsp
salt as per taste
Black pepper as per taste

Instructions

Take milk in a bowl and add sugar to it. Make the milk lukewarm. Add yeast to the milk and stir vigorously. Cover the bowl and let it rest in a warm place for 10-12 minutes or until frothy.
Yeast is proofed.
Take wheat flour in a bowl. Add garlic seeds, methi leaves, salt, and butter. Mix well.
Add the proofed yeast to the flour and mix well.
Knead the dough continuously for other 8-10 minutes.
Keep the dough in a greased bowl covered for about 2-3 hours or until the dough gets doubled in size.
Punch the dough and knead again.
Take small bowls in which you will be baking the bread. Divide the dough into 3 equal parts and keep them in the bowls. Keep them for resting again for 30-40 minutes.
The dough is ready!
Take the vegetables in a bowl, add ¼ cup of water and boil them in a pressure cooker for 3 whistles.
Let the pressure release by itself. Let the vegetables cool. Grind them into a smooth paste. Strain the mixture.
Add salt, cumin seeds powder, and black pepper and boil once more.
Carrot tomato soup is ready!
Preheat the oven to 200 degree Celsius.
Brush the dough with milk.
Keep the bread bowls in the oven and let bake for 20 minutes or until the crust becomes brown.
Take out the bowls from the oven. Let cool for a few minutes and remove the bread from the bowl.
Now scoop out the center of the bread from all 3 pieces of bread.
We have our bread bowls ready.
Fill in the carrot and tomato soup and garnish with butter and coriander leaves. Serve immediately.
Drooling “Garlic Fenugreek Leaves Bread Bowl with Carrot and Tomato Soup” is ready!

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