INGREDIENTS:
Makes about: 8
3/4 cup Warm Water
1/4 teaspoon Sugar
1 teaspoon Active dry yeast
2 cups All purpose flour
3/4 tablespoon Flax seed meal
3/4 teaspoon Salt
2-3 tablespoon Olive oil
1/4 cup Water( if needed)
For stuffing:
1 teaspoon Oil
1/4 teaspoon Mustard seeds
1/4 teaspoon Urad Dal
A pinch Asafoetida
A small piece grated Ginger
1 big Onion (chopped)
Salt as needed
3 medium potatoes (cut into small pieces)
1 big Capsicum (chopped)
3/4 teaspoon Salt
2-3 tablespoon Olive oil
1/4 cup Water( if needed)
For stuffing:
1 teaspoon Oil
1/4 teaspoon Mustard seeds
1/4 teaspoon Urad Dal
A pinch Asafoetida
A small piece grated Ginger
1 big Onion (chopped)
Salt as needed
3 medium potatoes (cut into small pieces)
1 big Capsicum (chopped)
1 teaspoon Redchili powder
1 teaspoon Coriander powder
1/2 teaspoon Garam masala powder
1/8 teaspoon Turmeric powder
3 tablespoon Coriander leaves(chopped)
1/2 tablespoon Lemon juice
1/2cup Mozzarella cheese (shredded)
PROCEDURE:
1. Preheat the oven to 350F for 10 mins.
2. Warm the water,add sugar to it and mix well. Add the yeast to it and mix well. Keep aside for 5 mins. It will froth and raise. This means your yeast is good to use in this recipe.
3. 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 an hour.
4. Meanwhile prepare the stuffing. In a pressure cooker add all the ingredients listed above in the same order and give 3 whistles in a medium flame. Once cools down add Lemon juice and coriander leaves.
5. Once the stuffing cools down mash and make a lemon sized balls out of it.
6. By now/after an hour, the dough we prepared would have doubled in size. Take it again and just give it a gentle knead.
1/2 teaspoon Garam masala powder
1/8 teaspoon Turmeric powder
3 tablespoon Coriander leaves(chopped)
1/2 tablespoon Lemon juice
1/2cup Mozzarella cheese (shredded)
PROCEDURE:
1. Preheat the oven to 350F for 10 mins.
2. Warm the water,add sugar to it and mix well. Add the yeast to it and mix well. Keep aside for 5 mins. It will froth and raise. This means your yeast is good to use in this recipe.
3. 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 an hour.
4. Meanwhile prepare the stuffing. In a pressure cooker add all the ingredients listed above in the same order and give 3 whistles in a medium flame. Once cools down add Lemon juice and coriander leaves.
5. Once the stuffing cools down mash and make a lemon sized balls out of it.
6. By now/after an hour, the dough we prepared would have doubled in size. Take it again and just give it a gentle knead.
7. Flatten them with a rolling pin as a large rectangular disc.
8. Spread the masala and sprinkle grated mozzarella cheese all over the dough and roll the dough tightly as a log.
9. With a sharp knife, cut the loaf as 8 medium sized pieces.
10. Line a baking tray with aluminium foil,grease with olive oil and arrange the buns with enough spacing between them. Brush with olive oil
11. When the preheat is finished, bake for 17- 20 mins or until the top crust turns golden brown in colour.
9. With a sharp knife, cut the loaf as 8 medium sized pieces.
10. Line a baking tray with aluminium foil,grease with olive oil and arrange the buns with enough spacing between them. Brush with olive oil
11. When the preheat is finished, bake for 17- 20 mins or until the top crust turns golden brown in colour.
NOTES:
1. The original recipe is here - Priya's Versatile Recipes
