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:

1. Heat oil in a heavy pan. Add ginger, garlic, chillies, stir-fry for a moment.
2. Add asafoetida, onions, turmeric, salt, vinegar and stir-fry.
3. Cook till onions are tender.
4. Roll out the bread dough into a big square, dusting with dry flour if necessary.
5. Spread out the prepared stuffing in the square, evenly.
6. Start rolling tightly, from one side.
7. Take care not to press down the dough too much.
8. Adjust dough to pinch together open sides.
9. Place dough in a deep oblong dish, or loaf mould.
10. Brush with a little oil. Keep aside for 30 mins.
11. Bake in preheated oven for 20 mins or till golden brown.
12. Preferably line mould with greased butter paper for easy removal.
13. Cool a bit before inverting out of tin.
14. Turn roll upside down and knock base.
15. It is fully done if the sound is hollow.
16. If not, bake inverted, in butter paper-lined mould for 3-4 mins.
17. Cut into inch thick slices, serve warm with butter and tea or coffee.

Recipe courtesy of Saroj Kering