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Photo of SAVOURY FLOWER BREAD by Shobha Keshwani at BetterButter
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SAVOURY FLOWER BREAD

Dec-19-2017
Shobha Keshwani
45 minutes
Prep Time
25 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT SAVOURY FLOWER BREAD RECIPE

I really enjpy making different breads. Tried out this flower bread with samosa filling and mint coriander chutney. It looks so decorative and is perfect for a Christmas party.

Recipe Tags

  • Veg
  • Hard
  • Christmas
  • Fusion
  • Baking
  • Snacks
  • Egg Free

Ingredients Serving: 10

  1. (For the Dough)
  2. Maida / white flour / APF........... 2 cups
  3. Fresh yeast ... 1 cube (if using dry yeast-1 tablespoon)
  4. Salt ............ 1 tsp.
  5. Sugar ......... 2 tsp.
  6. Ghee/butter .......... 1 tsp.
  7. Luke warm water for kneading.( you may use milk + water )
  8. (For the Potato Masala)
  9. Potatoes .... 2 small
  10. Turmeric powder .. 1/4 tsp
  11. Garam Masala ...... 1/4 tsp
  12. Crushed cumin seeds .. 1/4 tsp
  13. Red chilli powder ....... 1/2 tsp
  14. Amchoor powder .... 1/4 tsp
  15. Raisins .... handful
  16. Coriander leaves ....... handful
  17. Salt .... to taste
  18. Oil ..... for frying.
  19. (For Mint Chutney)
  20. Mint leaves ........... 2 cups
  21. Coriander leaves ... 1 cup
  22. Green chillies .......... 3-4
  23. Onion ....................... 1 chopped
  24. Roasted chana/dalia ... 1 tbsp
  25. Garlic ............... 8-10 cloves
  26. Ginger ............ small piece
  27. Vinegar or lime juice .. 1 tbsp.
  28. Sugar .................... 1 tsp.(optional)
  29. Salt to taste
  30. (For Garnishing)
  31. Black and white sesame seeds - 1 tbsp each
  32. Red chilli garlic chutney .... 2 tbsps

Instructions

  1. To make the dough take the flour, make a well in the middle. Put only the sugar and crumble the yeast on top of the sugar.
  2. Sprinkle the salt on the side (there should be no contact between the yeast and the salt)
  3. Knead the dough using the luke warm water.Add the ghee and knead it well for 2-3 minutes.
  4. Cover it and leave it in a warm place till it is risen to double. (about 15-20 mins. in summer....in winter it takes a little longer)
  5. Meanwhile make the potato stuffing and mint chutney.
  6. Boil the potatoes, peel them and cut into small pieces.In a pan heat a little oil and add the potatoes and the mentioned spice powders.
  7. Add salt, raisins and coriander leaves and mix well mashing with the spoon. Let it cool.
  8. Grind all the chutney ingredients mentioned in the list adding a little water if required.
  9. In a sauce pan cook the chutney to dry the water until it is thick in consistency. Let it cool.
  10. Now to shape the bread take the risen dough and knead it well.
  11. Divide it into 2 equal parts. Roll them into round shape.
  12. Place one in a greased baking tray. Spoon the potato filling in the middle and the chutney on the round edge leaving a little gap from the outer edge.
  13. Now place the other part over the fillings carefully to fit in well with the bottom one. Seal the edges pressing with your fingers.
  14. Now place an inverted bowl in the middle part that is stuffed with potato filling.
  15. Using a pizza cutter or a knife mark the portions for petals at equal distance. ( first divide into 4 then divide the 4 parts equally again )
  16. Give the cuts on the marked parts and carefully twist the leaves so that the open part is on top. The chutney should be visible.
  17. Neatly arrange all the leaves separating them from each other. Remove the bowl.
  18. Spread the red chilli garlic chutney on the middle part. Sprinkle the black and white sesame seeds. Press them lightly.
  19. Now bake in a pre-heated oven at 250 degrees C until it is done.
  20. It takes about 22-25 minutes but again the time may vary according to the type and the size of the oven used.

Reviews (2)  

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Ruchi Gaur
Dec-21-2017
Ruchi Gaur   Dec-21-2017

Yummilicious!!!

Hem Lata Srivastava
Dec-20-2017
Hem Lata Srivastava   Dec-20-2017

Nice

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