Braided bread with paneer stuffing

Ingredients

• All purpose flour 1 1/2 cups
• Atta or whole wheat flour 1 cup
• Rapid rise Yeast 1/2 tablespoon
• Oil 2 tablespoons
• Sugar 1/2 tablespoon
• Salt 3/4 teaspoon
• Warm milk 3/4 cup + 1/4 cup at room temp for brushing (2% milk)
• Sesame seeds for topping

For the filling:

• Potatoes 2 large boiled, peeled and cubed small (about 1 1/4 cups)
• Paneer 1/2 cup grated
• Green peas 1/4 cup
• Cumin seeds 1 teaspoon
• Fennel seeds 1/4 teaspoon
• Green chillies 1 chopped
• Coriander powder 2 teaspoons
• Garam masala 1 teaspoon
• Amchur powder 2 teaspoons
• Salt to taste
• Turmeric 1/2 teaspoon
• Red chilli powder 1/2 or to taste
• Oil 2 tablespoons
• Chat masala 1 teaspoon
• Hing a pinch
• Cilantro leaves 1 tablespoon chopped

Preparation

• In a medium bowl mix the yeast, sugar, and milk and set aside in a warm place till it becomes frothy about 10 minutes. Add in the salt and oil. Mix.
• In a large bowl add both the flours, mix. Make a well at the center and add the yeast mixture little by little.
• Combine everything using your hand and start kneading. Knead for 5-6 minutes until the dough becomes smooth. While kneading apply some oil on your palm, it helps in kneading and the dough doesn't stick to your hand.
• Apply oil over the dough and cover with a wet kitchen towel and place it in a warm place. Let the dough rise to double its size, about 1 hour.
• Gently deflate the dough and knead for a minute. Roll it into a rectangular shape about 15" long. Leaving a few inches from each side, place the stuffing in the center. Leaving an inch from one side, make slanting cuts on either side at equal distance (cut slits on the sides up to the filling.
• Make sure there are the same number of strips on each side of the filling. Leaving the end closest to the filling attached."Braid" the strips up over the filling, tucking in loose ends and wrapping the final piece or two under the bread). Let it rise again, about half an hour.
• Meanwhile cover the bread with a wet cloth to avoid drying. Brush the top with milk and bake in a preheated oven at 375 deg F for 17-20 minutes till the outer crust gets a light golden brown color.
• Let it cool down to room temperature, slice and serve.
• For the filling :
  Heat oil in a pan on medium heat. Add in the cumin, hing and fennel seeds. Let them splutter.
  Add green chillies. Stir for a minute.
  Add the green peas, turmeric, salt and coriander powder and stir for 2 minutes.
• Add the potatoes and cook for 4 - 5 minutes. Add the red chilli, garam masala and amchur. Mix and add the paneer and cilantro. Add chaat masala. Mix and remove from heat. Allow the mixture cool down to room temperature.

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