Ingredients for the bread : -
All Purpose Flour/Maida - 250g
Salt - 5g
Active dry yeast - 8g
Unsalted room temperature butter - 50g
Egg - 1
Milk - 135ml, warm at 95F, If you don't have a thermometer, then dip you finger in the milk, it should feel neither hot nor cold. Like lukewarm.
Ingredients for the filling : -
If you have your own recipe for making the aloo paratha filling, use that!!
Potatoes - 400g, approx. 4-5 medium sized
Salt- 1/2 tsp
Dry Mango Powder/Amchur powder - 1 tsp
Chaat Masala - 2 tsp
Green Chilies - 2-3
Fresh Coriander leaves - 1/4 cup
Mint Chutney/Coriander chutney/garlic chutney/a light pickle - you can use whatever you like here. Or can skip this too. We will use it only as a layer. If you're potatoes are spicy and tangy enough, then you may skip it.
Step 1 : Set the potatoes to boil. Then bloom the yeast. So in the warm milk, which is at 95F, add in the stir and give it a good stir, to make sure everything is mixed, and then cover this mixture and let it sit at room temperature for 10 minutes.
Step 2 : In a separate bowl, add the measured flour, and the salt, and give it a quick mix. Then when the 10 minutes are over, add in the milk-yeast mixture and knead the dough. You will get a shaggy dough. Use your standing mixer with a dough hook, if you have one, or else you can also do it by hand.
Step 3 : Once a shaggy dough is formed, add in the egg, and mix again to form a smooth dough. After this add in the room temperature unsalted butter, little by little. Around 1 tbsp at a time. After each addition of the butter, knead it well in the dough. You will get a very smooth supple dough at the end of it.
Step 4 : Once all the butter is added, keep kneading the dough for 10 minutes. Yes!! A lot of kneading, I know, but you get to enjoy a warm homemade bread at the end of it. So keep going. Lightly shape the dough into a ball on an un-floured surface, and then put the dough in a greased bowl.
Step 5 : After this let the dough proof for 1 hour. In the meanwhile, make the potatoes filling, by mashing the boil potatoes, and adding in the seasonings I mentioned, or with any of your favorite seasonings. Add in the fresh coriander, green chilies. And let this mixture cool and rest.
Step 6 : After an hour, the dough would have risen, or become double of it's size. Lightly punch down the dough, and let all the gas escape. Then dump out the dough onto a lightly floured surface, and roll it into a 20inX15in rectangle. Then spread the chutney/pickle that you have. If you want to. I had some left over mint-garlic chutney that I spread first. Then spread the potato mixture on top of it.
Step 7 : Then roll the dough, on the longer edge.
Step 8 : Now cut this roll, in the middle like so, leaving about an inch attached on the top. I left a lot of it, you can still cut it more, leaving only an inch attached in the top.
Step 9 : Now twist the two dough strings into one another, and make a circular shape, by joining the twisted tail with the other end(the attached side of the dough). Carefully transfer this dough onto a baking sheet lined with baking paper. Cover it with a wet tea towel, or keep it inside the oven with just the lights on and the oven turned off, and let it proof for another hour. You can also carefully put a glass in the middle, and cover with a plastic wrap, so that the wrap doesn't touch and stick to the dough.
Step 10 : Bake at 400F for 35-40 minutes and voila!! Enjoy it as a breakfast or as an evening snack!! Lightly brush with butter before serving. Wait for 15 minutes, before you cut it!
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