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Dill, Onion And Paneer Rolls

Posted Sep 15 2009 4:47pm

Printable version here.


I made these rolls quite some time back, only because my “bhajiwaali” (my regular vegetable lady who brings fresh vegetables in a basket on her head) persuaded me to buy some dill. I decided to err on the side of caution, not knowing how to cook it or how it might taste, and bought a small bunch.
Dill is unknown in the part of India that I come from (at least, I’ve never seen or heard of it). But it is quite common here in Goa and known as “shepu bhaaji”. I also know that it is a part of cuisines in some states of India.




Not knowing quite what to do with the dill, I searched the internet, and it seemed a great idea to bake the dill in some bread. Dill bread seems to be a Swedish bread (called Dillbröd) and most recipes require using either cottage cheese or cream cheese and egg. Both cheeses are not available here, so I used home-made paneer and left the egg out. This recipe is what I came up with, based on the many recipes I found on the internet. The rolls are very soft and tasty. If you like dill, then these rolls are definitely a must. We didn’t quite like the taste/ flavour of dill (I guess it’s an acquired thing) so I made them again without the dill and we loved it. They're also very easy to make.



Ingredients:


1 ½ tsp dry active yeast

½ cup warm milk

1 tbsp honey

1 cups all purpose flour

1 cup whole wheat flour

1 small onion, finely chopped

1 tbsp oat bran

½ tsp salt

½ cup paneer, crumbled

2 tbsp dill, chopped

melted butter for brushing (optional)


Method:


Add the yeast and honey to the milk, stir well and allow the yeast to proof.
Put all the remaining ingredients into the food processor and the yeast mixture and process, adding water if necessary, till a soft, smooth and elastic dough is obtained. This can be done by hand, if you prefer.

Take the dough out of the processor bowl and knead a couple of times, by hand. Form the dough into a ball and place in an oiled bowl. Cover and allow to rise till double in volume.

Gently deflate the dough and divide into 6. Shape each into a roll and place on a greased baking sheet. Allow to rise a little, for about 20 minutes.
Bake at 180C for 30 minutes or till the rolls have browned. Brush with melted butter and allow to cool.

Serve with soup.


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