Pudina Paneer Potato Rolls/Stuffed Bread Rolls

Stuffed Buns were always in my Bake List, Tried baking them once and  failed miserably. Since yeast is behaving well these days with me, i thought of trying my long-time wish of Stuffed Buns for this Month's Magic Mingle Pudina and Paneer. Loved the result. I got around dozen rolls, packed half a dozen for my brother's family and rest we enjoyed for the next day Breakfast. 

Ingredients

1 Cup All Purpose Flour

1/2 Cup Whole Meal Bread Flour

1 Cup Warm Water (In case using All Purpose flour,use only 1/2 Cup of Water and add more as required)

1/2 tbsp Instant Yeast

1/2 tsp Salt

1 tbsp Sugar

For the Filling

2 Large Potatoes, peeled, cubed and boiled

1/2 Cup Crumbled Paneer

1/2 Cup Mint/Pudina leaves

1 medium size onion, finely chopped

3 green chilies

2 cloves of garlic

1/2 tsp red chili powder

1/2 tsp Coriander powder

1 tbsp oil

Salt to taste

Topping

1 tbsp White Sesame Seeds

1/4 Cup Milk + 2 tbsp Oil mixed together 

Method

Prepare the filling

• Take Pudina/Mint leaves, garlic and green chilies and grind them to a paste in a Mixer.
• In a Non-Stick pan, Heat Oil and Saute Onion, until translucent. Next add ground pudina/mint mixture to it and saute for 3 minutes.
• Add Dry Masala Powder's and Salt and Let this cook for 3 minutes more.
• Add Mashed Potato and mix well. Next Add Crumbled Paneer to this, Mix well. And Let it cook for another 5-8 minutes, until there is no moisture and filling comes together. 
• Take it off the Stove and let it cool.

Preparing the Dough

• Take both the flour, yeast, Salt and Sugar Mix together with warm water. Add oil and knead  until you get a smooth dough.
• Apply oil and allow to rise for 40-45 minutes. By this time it will be double its initial size.
• In the mean time, prepare the filling.
• Punch down the air in the dough and divide the dough into two equal portions. In case not using the full dough, refrigerate the other half.
• Grease a Baking tray and line it with Parchment paper. 
• Generously flour the rolling surface and start rolling the dough. The rolled out dough must be at least half inch thick.

• Spread 3-4 tbsp of filling on the dough and Roll it and cut it into 4-5 equal rolls. Place the rolls with the cut side up in the greased pan. Repeat the same with the remaining dough. 
• Apply Milk-oil Wash on top and Sprinkle sesame seeds. Let it sit for another 30 minutes. 
• Preheat the Oven to 180C. Bake the rolls for 25-30 minutes or until the top brown.
• Take it out of the Oven, Let it cool, Serve Warm with Tomato Ketchup and as an Accompaniment to any Warm Soup.

Sending this to Magic Mingle#5, happening @ Sizzling Tastebuds, 

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பூண்டுப் பொடி

This is a tasty accompaniment for hot idles! There are so many accompaniments for idlies such as chutneys, sambars, kothsu variaties, kurumas and thukaiyals. But, people in Tamilandu always yearn for idli podi as well as this hot garlic podi after consuming a few idlies with sambar and chutneys. Hot garlic podi, gingelly oil and steamed soft idles is the best combination for a hungry stomach at the breakfast time. Normally most people grind red chillies first coarsely and then grind with chopped small garlic pearls with salt. I always fry the garlic flakes in gingelly oil at first and then grind with the red chillies.

GARLIC PODI

Ingredients:

Red chillies- 2 handfuls

Small garlic flakes- one handful

Gignelly oil- half cup

Salt to taste

Procedure:

In a sp of oil, fry the red chillies to golden brown on slow fire.

Pour the remaining oil in the pan

When the oil becomes hot, add all the garlic flakes.

Fry them on slow fire.

Within a few seconds, we can feel the garlic flakes light and soft when we take them in a spoon.

At this stage, put off the fire.

Spread the garlic on a paper kitchen towel to wipe out the excessive oil.

Pour the oil in a small bowl.

Grind the red chillies at first smoothly.

Then add the garlic flakes with enough salt.

Run the mixi for a second and mix well.

Again run the mixi for another second.

Add this mixture to the fried gingelly oil and mix well.

Now poondu podi is ready for your hot, steamed idlies!!