Stuffed Bread Samosa

Having samosa and chai in the morning or as a evening snacks is the best thing 😀 Here I am sharing an innovative way to eat Samosa. Samosa stuffing in a bread loaf.
This is quite a long post and all you need to have while making this Stuffed Bread Samosa is “PATIENCE” :D. So try this recipe on a weekend.
Related Posts: Pav, Samosa, Stuffed Bread

Ingredients:
For Stuffing

2 Medium boiled potatoes
1/2 Cup boiled green peas
1 Tbsp cumin seeds
1 Tsp red chili powder
Pinch of asafoetida
Salt
oil

Spices to be ground for stuffing:

¼ inch cinnamon
6-7 black peppers
2 cloves
2-3 green cardamoms
½ tsp cumin seeds
½ tsp fennel seeds
1 tsp coriander seeds
1/2 Tsp garam masala
1/2 Tsp amchur

For Bread

3 Cups all purpose flour
1 Packet of Instant Dry Yeast (2+1/4 tsp)
1+ 1/4 Cup lukewarm water (not too hot, not too cold)
2 Tbsp powdered sugar
3 Tbsp Unsalted butter
1 Tsp salt (If using salted butter, skip using salt)
1/4 Cup all purpose flour for kneading
Butter/ Olive oil for greasing pan

Recipe:
For Stuffing
Step 1- Roast all the ground spices in a pan on low flame for 8-10mins and Grind the spices to powder in a grinder
Step 2- Boil the potatoes and peas till they are cooked. You can boil them in microwave for 15mins or pressure cook them for 1 whistle. Peel and chop the potatoes in small pieces or mash them
If using frozen peas, do not boil them. Keep them in a warm water for 2-3mins
If you are using dry peas, soak them for 5-6hrs in water and them boil them
Step 3- Heat oil in a pan and add cumin seeds. when it crackles, add ginger and green chili paste and a pinch of asafoetida
Step 4- Add peas and powdered spices and saute for 3-4mins on medium flame.Then Add red chili powder, amchur powder, garam masala and saute again for 1min
Step 5- Add mashed potatoes and salt.Turn off the flame and and keep the stuffing aside
For Bread
Step 1- Add instant dry yeast and powdered sugar in lukewarm water and let it rest for 5mins or until it’s frothy
Step 2- Add unsalted butter, salt (skip if using salted butter) in all purpose flour and knead to make a smooth and soft dough adding yeast-sugar mixture. Knead a little sticky dough
Kneading part is the main step to develop gluten in dough. Knead for good 12-15mins. Knead more if required. Remember, The Better You Knead The Best Will Be The Bread. Use extra flour for kneading if you feel dough is sticky
Step 3- Grease a large bowl with butter/ oil and dust with some all purpose flour.Cover the bowl and let the dough rest in for that bowl for 1- 1 1/2hr
Keep it in a warm place if the room temperature is cool. Keeping in warm place will help the dough rise properly
Step 4- Now the dough should have doubled in size. Knead the dough again for 10-12mins and roll like a thick roti.
Now cut from both the sides like shown in the below picture and keep the stuffing in the middle

Place the stuffing in the middle and start braiding and transfer this into greased baking pan and cover it again and leave for another 1hr. The dough will rise again.