Ingredients:
• 1 – ready-to-bake bread dough (1 loaf)
• 1 bunch – Spring onions finely chopped
• 1 tsp – Garlic grated
• 1 tsp – Ginger grated
• 5 – Green chillies finely chopped
• 2 pinches – Asafoetida
• 2 pinches – Turmeric powder
• salt to taste
• 1/2 tsp – white Vinegar
• 1 tbsp – oil
Method:
- Heat oil in a heavy pan. Add ginger, garlic, chillies, stir-fry for a moment.
- Add asafoetida, onions, turmeric, salt, vinegar and stir-fry.
- Cook till onions are tender.
- Roll out the bread dough into a big square, dusting with dry flour if necessary.
- Spread out the prepared stuffing in the square, evenly.
- Start rolling tightly, from one side.
- Take care not to press down the dough too much.
- Adjust dough to pinch together open sides.
- Place dough in a deep oblong dish, or loaf mould.
- Brush with a little oil. Keep aside for 30 mins.
- Bake in preheated oven for 20 mins or till golden brown.
- Preferably line mould with greased butter paper for easy removal.
- Cool a bit before inverting out of tin.
- Turn roll upside down and knock base.
- It is fully done if the sound is hollow.
- If not, bake inverted, in butter paper-lined mould for 3-4 mins.
- Cut into inch thick slices, serve warm with butter and tea or coffee.
Recipe courtesy of Saroj Kering