Paneer akuri bread ring

bread ring.jpg


For the dough

  1. All purpose flour – 2 cups
  2. Wheat flour/ Atta – 1 cup
  3. Instant yeast – 2.5 level tsps.
  4. Granulated sugar – 1 tbsp.
  5. Egg – 1, medium
  6. Sunflower oil – 1/4 cup
  7. Salt – 1 .5 tsps.
  8. Full cream milk powder – 2 heaping tbsps.
  9. Lukewarm water – as needed

For the Paneer Akuri masala

  1. Paneer – 350 grams, grated ( I used my food processor)
  2. Onion – 1 large, finely chopped
  3. Garlic cloves – 3 big, chopped
  4. Ginger – a small piece, minced
  5. Curry leaves – 3 to 4 leaves
  6. Greenchilly – 3 numbers, chopped
  7. Pepper powder – 1 tsp
  8. Cumin powder – 1/4 tsp
  9. Garam masala – 3/4 tsp
  10. Salt – 11/2 tsp / as needed
  11. Tomato – 1 big, chopped
  12. Cilantro – 2 tbsp, chopped

Other ingredients:-

Cream – to give wash


  1. Mix together the plain flour, wheat flour, instant yeast, milk powder, egg, sugar, salt and oil. Add lukewarm water to make a slightly sticky dough. Knead the dough really well for at least 10 minutes and keep punching down the dough as you knead it. Apply little oil all over the dough. Keep the dough covered for 1 hour/ till double in volume. Use just half of the dough for this recipe.
  2. Meanwhile make the paneer akuri masala. Chop the onions, garlic cloves, ginger, greenchilly & curry leaves in your food processor. Heat the oil & add this chopped mixture. Stir fry till it turns golden brown. Add pepper, cumin & turmeric powders; stir for a while. Add the chopped tomatoes & saute till it turns mushy. Now add the garam masala powder, grated paneer & 1/8 cup of water. Cover cook on low heat for 4 minutes/ till the paneer turns soft. Finally stir in the chopped cilantro. Let this masala cool to room temperature.
  3. To make the bread ring, divide the dough into small balls. Take a ball and flatten it. Place 1 heaping tbsp. of the paneer mixture in the center and shape it again to a ball. Place the ball in a greased tube pan. Repeat to make more balls. You should make 2 layers of paneer stuffed balls, one above the other. Cover and keep aside for 45 minutes.
  4. Brush the bread ring with cream and bake in a 200C preheated oven at 200C for 20 minutes.
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