A stuffed bread ball with indian spicy paneer and vegetable filling, all made fresh and with the home touch with no preservatives.
These are great lunch or light dinner option, specially if you are planning to have a more indulgent dessert.
The kids really liked the curry bread combination, specially with the added paneer these disappeared off their plates very quick.
Ingredients
50g Brown Strong Flour
200g Strong White Flour
1 Tsp Fast acting yeast
1/2 Tsp Salt
1/2 Tsp Sugar
150ml Warm Water
1 Tbsp Olive Oil
1 Tbsp Canola Oil
2 Large spring onions
1 Small Pepper
1 Small Potato
200g Paneer
1/2 Tin of Sweetcorn
1/2 Tsp turmeric
1 Tsp Chilli Powder
1-2 Tsp Curry Powder
Squeeze of Lime
Add strong flour, brown flour, sugar, yeast and salt to a bowl and mix briefly.
Add in warm water and olive oil and bring the dough together either by using a dough hook or knead by hand.
Knead for 5 minutes in a mixer or 10 minutes by hand, until it get to the point you can poke you finger into the dough and it springs back.Cover with a towel and place to rise/prove for about 30 – 45 minutes.
Using a chopper finely chop up the spring onions, pepper and potato.
To a fry pan or work style pan add canola oil, chopped vegetables, paneer cut into small cubes and sweetcorn.
Cook and stir for about 2-3 minutes.
Add turmeric, chilli powder, curry powder and a squeeze of Lime and stir and allow to continue to cook for about 5 minutes.
Grab the dough, it should have doubled in size. Knead for about 2-3 minutes.
Divide the dough in 8 pieces
Roll out each piece into a small circle
Add a big spoon of the potato paneer filling in the middle.
Bring up the sides and pinch together to seal
Place the bowl gently on to a greased baking tray with the join facing down.
Bake in the oven at 200c for about 15-20 minutes until golden brown and baked.
Enjoy with a small tomato and cucumber salad, greek yogurt and some chutney.
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