Garlic Fenugreek Leaves Bread Bowl with Carrot & Tomato Soup
#bandhan
Ohh, such a big name. Isn’t it? Well, let me tell you one thing, the entire recipe is very simple to make; it’s just the name which is long.
I made "garlic and fenugreek leaves" bread in the shape of a bowl and emptied the center of the bread. Then I poured the carrot tomato soup into the cavity. This is just so drooling and delicious. The combination of flavors is simply awesome.
Garlic Fenugreek Leaves Bread Bowl with Carrot & Tomato Soup
#bandhan
Ohh, such a big name. Isn’t it? Well, let me tell you one thing, the entire recipe is very simple to make; it’s just the name which is long.
I made "garlic and fenugreek leaves" bread in the shape of a bowl and emptied the center of the bread. Then I poured the carrot tomato soup into the cavity. This is just so drooling and delicious. The combination of flavors is simply awesome.
Open in Cookpad AppSteps
- 1
For yeast proofing: Take milk in a bowl and add sugar to it. Make the milk lukewarm. Add yeast to the milk and stir vigorously. Cover the bowl and let it rest in a warm place for 10-12 minutes or until frothy.
- 2
Yeast is proofed.
- 3
For the dough: Take wheat flour in a bowl. Add garlic seeds, methi leaves, salt, and butter. Mix well.
- 4
Knead the dough continuously for other 8-10 minutes.
- 5
Keep the dough in a greased bowl covered for about 2-3 hours or until the dough gets doubled in size.
- 6
Punch the dough and knead again. Take small bowls in which you will be baking the bread. Divide the dough into 3 equal parts and keep them in the bowls. Keep them for resting again for 30-40 minutes.
- 7
For the carrot tomato soup: Take the vegetables in a bowl, add ¼ cup of water and boil them in a pressure cooker for 3 whistles.
- 8
Let the pressure release by itself. Let the vegetables cool. Grind them into a smooth paste. Strain the mixture.
- 9
Add salt, cumin seeds powder, and black pepper and boil once more.
- 10
Carrot tomato soup is ready!
- 11
Preheat the oven to 200 degree Celsius. Brush the dough with milk.
- 12
Keep the bread bowls in the oven and let bake for 20 minutes or until the crust becomes brown. Take out the bowls from the oven. Let cool for a few minutes and remove the bread from the bowl.
- 13
Now scoop out the center of the bread from all 3 pieces of bread.
- 14
We have our bread bowls ready. Fill in the carrot and tomato soup and garnish with butter and coriander leaves. Serve immediately.
- 15
Drooling “Garlic Fenugreek Leaves Bread Bowl with Carrot and Tomato Soup” is ready!
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