Sunday, May 29, 2011

Stuffed Spicy Fenugreek Rolls for FFTO

Every time I visit my blog (I know, I should take up permanent residence sometime) I realize a month has gone by. This space seems to reserved for FFTO challenge displays. I assure you, that there's more stuff I attempt and make than just the challenge stuff. Soon, I hope, I'll post them just so that all the photos I've taken get used :)

I adapted my basic bread recipe and here it is.

Ingredients:
For the Stuffing: (Optional)
Mixed vegetables : 2 cups; potatoes, carrots, peas, sweet corn kernels, capsicum; cut in to small pieces - you leave the peas alone
Salt : 1.5 tsp
Garam masala : 1tsp
Oil : 1 tsp; sunflower
For tempering: Cumin seeds
Corriander leaves : a few sprigs; washed and chopped

For the Bread:
Yeast : 1.5 tsp rapid rise yeast
Honey : 1tsp
Milk :  about 1 to 1.5 cups; lukewarm
Butter : about 50g; melted
All Purpose Flour : 200 gms
Whole Whear Flour : 250 gms
Fenugreek leaves : 2 bunches
Green chillies : 2-3
Turmeric : 1/2 tsp
Asofetida : 1/2 tsp; powdered
Spices : Pepper, Cumin seeds; lightly roasted and coarsely ground - 1 tsp
Salt : 2.5 tsp
Sesame seeds : 1 Tbsp
The stuffing is optional. The bread is good as it is and can be accompanied by dips, soups, etc. Heat oil in a wok/ kadai, add the cumin seeds then add the vegetables, salt, masala and sprinkle some water. Toss and cover. Remove from flame when fully cooked and the corriander leaves. If you're using fresh peas, boil them in the microwave before adding to the kadai.  
The fenugreek/ Methi leaves need to be 'prepared' next. Hold the bunch together and chop off the rootlets first. Wash the leaves thoroughly. There two ways you can proceed here - roughly chop the leaves and their tender stalks or grind them to paste. I chose to do the latter, grinding the methi leaves with the green chillies.

Dissolve 1tsp of honey in 1 cup of lukewarm milk. Add the yeast and wait a few minutes to activate it.

Mix the flours, salt, turmeric and asofetida thoroughly. Make a well and add the yeast and
methi leaves. Knead adding additional milk/ water as necessary to form soft, springy but slightly tacky dough and then knead in the butter till completely absorbed. I've noticed that adding oil or butter to the dough in the beginning seems to 'interfere' with water absorption by the dough. Cover the dough with an oiled cling film or damp kitchen towel and wait for it to double in volume, about 45 minutes to an hour.
Punch down the risen dough and start forming the rolls. Flatten the dough, add the stuffing and roll to get a smooth ball of dough. Repeat till all the dough is used up. I was in a bit of a hurry and so pinched or more than the size appropriate for a roll and I had to adopt the 'one-roll-for-two' policy.... Keep the rolls covered with a damp cloth. Preheat oven to 180 C. Ones the rolls have risen (give them 30 minutes), brush the tops with some milk, sprinkle sesame seeds and pop them into the oven. When the bread browns a bit, try the knock test for the hollow sound. Remove from the oven, leave on wire rack to cool and reward your efforts by taking the first bite :D




These rolls were really good, the crust was chewy, the chillies and spices didn't make it too fiery. Made a complete meal with some cucumber raita/yogurt based dip to go with it....but they lost the cheery green colour after they were baked.


Also, they're heading to Susan of Wild Yeast to be yeastspotted!


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