How To make Potato and Herb Stuffed Bread
for stuffing: 4 medium sized potatoes
1/2 teaspoon red pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/4 teaspoon kosher salt
3 tablespoons chopped fresh coriander leaves
for the bread: 2 cups chapati flour or whole wheat flour
1 cup all-purpose flour
3 tablespoons indian vegetable shortening or light
vegetable oil 1 teaspoon kosher salt
1 cup warm water :
about 90 to 100
degrees 1/2 cup flour for dusting
1/2 cup melted indian vegetable shortening or
:
light vegetable oil for brushing
Stuffing: Boil the potatoes in their jackets until very soft. Peel and mash them thoroughly. Add the remaining stuffing ingredients. Mix well and set aside. This filling can be prepared ahead and refrigerated for a day. There is no need to warm the stuffing before filling the bread.
To prepare the bread: Combine flours with salt in a bowl. Reserve about 1 teaspoon of shortening, and rub the remainder into the flour, with your finger tips until the mixture resembles coarse meal. Add most of the water to form a mass. Slowly add more water tablespoons at a time until dough forms. Brush the work surface and your hands with the reserved teaspoon of fat. Place the dough on the greased surface, and knead for 10 to 15 minutes. This will be a very soft and pliable dough. Put back in bowl and cover with a moist towel or a sheet of plastic wrap and let it rest, preferably in a warm place, for at least 1/2 hour.
Divide the bread dough and the filling into 12 equal portions. Take one piece dough and flatten it into a 4-inch round pillow with your hands. Depress the center slightly and place a portion of the filling into the depression. Bring the sides of the dough over the filling and enclose it completely. Press lightly but firmly to flatten it into a pillow, either between your hands or the work board. With your fingers, pinch the edges slightly, so that the filling is in the center and not near the edge where it could break through the dough. Cover with plastic wrap or a moist towel to prevent drying.
Pick up each pattie and dust with flour. Firmly pat the pattie to make filling adhere to dough. Roll out to a 6-inch circle dusting with flour as you go, to prevent sticking. Cover with plastic wrap or moist towel.
Heat the griddle or frying pan cook each bread for 2 minutes or until brown spots begin to appear. Flip the bread over and cook for 30 seconds. Brush lightly but thoroughly with melted shortening or oil and cook on original side for 30 seconds. Brush other side and flip again. Keep warm in a covered dish or tightly wrapped with foil.
Note: They can also be made several hours ahead and reheated in a 300 degree oven for 10 to 12 minutes.
How To make Potato and Herb Stuffed Bread's Videos
No Oven Garlic Bread Recipe | Bread Sticks | प्रेशर कुकर में गार्लिक ब्रेड | Chef Sanjyot Keer
Full written recipe for Garlic Bread
Prep time: 15 minutes
Cooking time: 15-20 minutes (excluding proving time)
Serves: 4 portions
Dough
Ingredients:
WATER | पानी 300 ML (LUKEWARM)
HONEY / SUGAR | शहद / शक्कर 1 TSP
ACTIVE DRY YEAST | एक्टिव ड्राई यीस्ट 1.5 TSP / 7 GRAMS
REFINED FLOUR | मैदा 500 GRAMS
SALT | नमक 1 TSP
OLIVE OIL | ऑलिव ऑयल 1 TBSP
Garlic butter
Ingredients:
BUTTER | मक्खन 4-5 TBSP (MELTED)
GARLIC | लेहसुन 2 TBSP (CHOPPED)
Oregano seasoning
Ingredients:
OREGANO | ऑरिगेनो 3 TBSP
GARLIC GRANULES | गार्लिक ग्रान्यूल्स 2 TBSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल लाल मिर्च पाउडर 1 TSP
BLACK PEPPER POWDER | काली मिर्च पाउडर 1 TSP
SALT | नमक 1 TSP
BASIL | बेसिल 1 TBSP (DRIED)
RED CHILLI FLAKES | रेड चिली फ्लेक्स 1 TSP
Method:
To make the oregano seasoning, add all the ingredients in a jar or a bowl & mix it well.
Your home-made oregano seasoning is ready.
Cheesy dip
Ingredients:
PROCESSED CHEESE | प्रोसेस्ड चीज़ 150 GRAMS (GRATED)
BUTTER | मक्खन 1 TBSP
MILK | दूध 100 ML
Making of garlic bread
Garlic breadsticks:
Ingredients:
OREGANO SEASONING | ऑरिगेनो सीज़निंग
GARLIC BUTTER | गार्लिक बटर
Stuffed garlic bread:
GARLIC BUTTER | गार्लिक बटर AS REQUIRED
PIZZA SAUCE | पिज़्ज़ा सॉस AS REQUIRED
MOZZARELLA CHEESE | मोज्ज़रेला चीज़ AS REQUIRED
CAPSICUM | शिमला मिर्च AS REQUIRED (CHOPPED)
ONION | प्याज़ AS REQUIRED (CHOPPED)
SWEET CORN | स्वीट कार्न AS REQUIRED (BLANCHED)
OREGANO SEASONING | ऑरिगेनो सीज़निंग AS REQUIRED
#YFL #SanjyotKeer #garlicbread
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Cooking time: 15-20 minutes (excluding proving time)
Serves: 4 portions
Dough
Ingredients:
WATER | पानी 300 ML (LUKEWARM)
HONEY / SUGAR | शहद / शक्कर 1 TSP
ACTIVE DRY YEAST | एक्टिव ड्राई यीस्ट 1.5 TSP / 7 GRAMS
REFINED FLOUR | मैदा 500 GRAMS
SALT | नमक 1 TSP
OLIVE OIL | ऑलिव ऑयल 1 TBSP
Garlic butter
Ingredients:
BUTTER | मक्खन 4-5 TBSP (MELTED)
GARLIC | लेहसुन 2 TBSP (CHOPPED)
Oregano seasoning
Ingredients:
OREGANO | ऑरिगेनो 3 TBSP
GARLIC GRANULES | गार्लिक ग्रान्यूल्स 2 TBSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल लाल मिर्च पाउडर 1 TSP
BLACK PEPPER POWDER | काली मिर्च पाउडर 1 TSP
SALT | नमक 1 TSP
BASIL | बेसिल 1 TBSP (DRIED)
RED CHILLI FLAKES | रेड चिली फ्लेक्स 1 TSP
Method:
To make the oregano seasoning, add all the ingredients in a jar or a bowl & mix it well.
Your home-made oregano seasoning is ready.
Cheesy dip
Ingredients:
PROCESSED CHEESE | प्रोसेस्ड चीज़ 150 GRAMS (GRATED)
BUTTER | मक्खन 1 TBSP
MILK | दूध 100 ML
Making of garlic bread
Garlic breadsticks:
Ingredients:
OREGANO SEASONING | ऑरिगेनो सीज़निंग
GARLIC BUTTER | गार्लिक बटर
Stuffed garlic bread:
GARLIC BUTTER | गार्लिक बटर AS REQUIRED
PIZZA SAUCE | पिज़्ज़ा सॉस AS REQUIRED
MOZZARELLA CHEESE | मोज्ज़रेला चीज़ AS REQUIRED
CAPSICUM | शिमला मिर्च AS REQUIRED (CHOPPED)
ONION | प्याज़ AS REQUIRED (CHOPPED)
SWEET CORN | स्वीट कार्न AS REQUIRED (BLANCHED)
OREGANO SEASONING | ऑरिगेनो सीज़निंग AS REQUIRED
#YFL #SanjyotKeer #garlicbread
The Music I use in All my videos -
(Best for independent creators)
Follow us on all platforms:
Facebook -
Instagram -
Follow my personal handles here: (Chef Sanjyot Keer)
Facebook -
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Twitter -
How to Make Hasselback potatoes
Hasselback potatoes Recipe - crispy in the outside, soft on the inside. Quick and easy appetizer that will impress your friends and family. Follow this recipe to learn how to make perfect Hasselback potatoes.
Printable Version:
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Cauliflower Cheese Balls:
Garlic Shrimp:
Mushroom Risotto:
Shepherd's pie:
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RECIPE:
Ingredients:
4-6 potatoes
4 garlic cloves
1/2 stick (55g) butter
3 tablespoons olive oil
2-3 fresh thyme branches
Salt
Pepper
Fresh herbs for serving
Directions:
1. Heat oven to 200c/390f. Wash and try the potatoes.
2. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced. You can use chop sticks or wooden spoons to prevent from slicing the potato all the way through.
3. Place the potatoes on a lined baking tray.
4. Make the butter: in a small saucepan over low heat melt butter with olive oil, garlic cloves and thyme. Cook until butter is melted, and the garlic is soft. About 3-4 minutes.
5. Brush the potatoes with half of the butter mixture. Sprinkle the potatoes generously with salt and pepper.
6. Bake the potatoes for 30 minutes, remove the pan from the oven. sprinkle with thyme or other herbs. Brush with the remaining butter. Bake for another 30 minutes or until potatoes are crispy on the edges.
7. Sprinkle with fresh herbs and serve.
How To Make The Creamiest Mashed Potatoes
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Credits:
Herb bread: the quick and easy idea for a delicious aperitif!
Fluffy and delicious, it's not the usual bread! INGREDIENTS:
500g ( 2 2/3 cups ) Potatoes
180g ( 1 1/2 cups ) Flour
1 Egg
Dill
Parsley
Spring onion
2 cloves Garlic
1 tsp Salt
1 tsp Pepper
1 tsp Baking soda
1 tsp Vinegar
Oil
METHOD:
In cooked and mashed potatoes add egg and mix. Add baking powder, vinegar, salt, pepper, and garlic.
Chop the parsley, dill and spring onion. Add them into mixture and mix.
Add flour and knead it. Spread the dough and cut into triangles.
In a hot pan add oil and put triangles into hot oil. Fry them and serve.
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See-through Herb and Potato Crisps
Check my new website, foodwishes.com for the story, recipe ingredients and more details. Enjoy!
Garlic Herb Potato Rolls
Prep: 30 minutes | Cook: 35 minutes | Serves: 18
½ bag – 340g – 12 Little Potatoes (Blushing Belles)
¾ cup milk, divided
1 1/4 teaspoons garlic powder, divided
2 teaspoons dried parsley, divided
½ teaspoon dried basil
½ teaspoon dried thyme
3 teaspoons instant yeast
¾ cup butter, melted and cooled slightly, divided
¼ cup sugar
2 eggs
1 teaspoon salt
5 cups all-purpose flour
METHOD
Quarter potatoes and cook in boiling water until tender, about 10 minutes.
Mash potatoes with ½ cup milk, 1 teaspoon garlic powder, 1 teaspoon parsley, basil and thyme (in a food processor or by hand) until completely smooth.
Microwave ½ cup milk on high for 15 seconds, until warm but not hot. Add to the bowl of a stand mixer and stir in yeast until dissolved. Let sit for 10 minutes until bubbles start to form.
Whisk in ½ cup melted butter, sugar and eggs.
With a dough hook on low speed, add salt and gradually add flour just until dough comes into a ball and is tacky but not sticky*
Drizzle with canola oil, flip and drizzle reverse side with canola oil. Cover bowl with plastic wrap and a large kitchen towel and set in a warm place (inside the oven with the light on, for example) to rise for 1 hour or until doubled.
Combine remaining ¼ cup melted butter, ½ teaspoon garlic powder and 1 teaspoon parsley in a small bowl. Brush butter in the bottom and up the sides of a 9x13” pan and an 8x8” pan.
Roll dough into 18 equal sized (roughly 2 inch) balls and place 12 in the large pan and 6 in the small pan. Cover and place in a warm spot to rise for 30 minutes or until doubled in size again.
Bake at 350 degrees for 25-28 minutes until golden brown. Brush with remaining melted butter (that was used to butter the pans), reheating if necessary. Serve warm or room temperature.
*You can always mix the dough by hand instead of in a stand mixer, you’ll just have to knead by hand until smooth and just slightly tacky.
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