Turmeric Fenugreek Star Bread with Chaat Masala Potato Filling

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To capture my love for a quintessential Indian Breakfast mainstay Methi (Fenugreek) Parathas and breadmaking - I developed this tear and share Star Bread. Perfumed with turmeric, cumin and fresh Fenugreek leaves and stuffed with ghee infused zingy Chaat Masala potatoes, this attractive loaf is absolutely perfect for the cold weather morning breakfast! For a 🌻 look I have added Everything But The Bagel (EBTB) seasoning in the center. Fluffy aromatic herby bread with a delectable potato filling, you can’t go wrong with that?!

 
 
 

Dough

237g Bread Flour (substitute All Purpose or Plain flour)

40g Instant Mashed Potato Flakes (I used the Idaho Brand)

23g Milk Powder / Dried Milk

1/2 tsp fine sea salt

2 tsp Ground Turmeric

1 tbsp Cumin Seeds

1.5 tsp Instant Yeast

1 tsp Sugar

175-200ml Lukewarm Water

70g Fresh Fenugreek Leaves & Stems, chopped

2 tbsp Neutral Oil (Sunflower/ Vegetable)

Filling

110g Boiled Potatoes, coarsely grated

1 Shallot, finely chopped

2-3 tbsp dried fenugreek (Kasoori Methi), crushed

2 tsp Chaat Masala Powder

1 tsp brown sugar

1 tsp Kashmiri Chili Powder(optional)

1/4 tsp fine sea salt

3 tbsp melted Ghee or salted butter (substitute with Neutral Oil for keeping it vegan)

1 Beaten Egg (or mix 2 tbsp Milk of your choice + 1 tsp Maple Syrup for vegan option)

Mix of Sesame & Poppy Seeds (optional)

Directions

  1. Make the dough: In a large bowl, combine first 6 dough ingredients & whisk until well combined. Make a well in the center. In a cup mix sugar, water (start with 175ml & increase if needed) & yeast. Once frothy pour yeast mixture into the well & using a spatula start combining into a rough shaggy mass. Add fenugreek leaves & oil; begin the kneading process in the bowl. Once it comes to a single mass, transfer it onto a lightly oiled surface & knead until smooth (for about 15-20 mins). Cover & let it rise until doubled in size (about 90 mins to 2 hrs)

  2. Make the filling: Combine all filling ingredients & lightly mix with a fork until very well combined

  3. Shaping (refer to the above Image Gallery): Divide the risen dough into 4 equal portions (by weight, each should be roughly 152-153g). Roll each into balls, cover & let it rest for 15 mins

  4. On a lightly oiled surface, roll out one ball into a 25cm circle. Transfer it onto a parchment lined baking sheet. Brush it generously with 1 tbsp ghee, evenly sprinkle 1/3 filling leaving at least 0.5cm border. Now roll out the second ball into same size & place it on top of filling covered disc. Repeat the layering process - ghee, filling, dough disc - leaving the top disc bare

  5. Place a 7.5cm circle guide in the center & using a sharp knife cut 16 equal strips through all layers. Pick up 2 adjacent strips & twist them away from each other twice then pinch the ends to form a pointy end. Repeat this for remaining strips so that you have a 8-point Star

  6. Cover & let it rise until puffy , about 50-55 mins. Pre-heat oven to 400F , brush the puffy loaf with beaten egg. Sprinkle EBTB seasoning in the middle & bake for 20-22 mins or until golden

  7. Transfer to a cooling rack & let it cool for few mins before tearing and sharing! Highly recommend some pickle or raita on the side