For the green paste: Take all the ingredients for green paste in a mixture jar and churn in to a smooth paste.
For the bread dough: Take all the dry ingredients in a mixing bowl. Mix everything well and divide it into equal two parts.
To one part add the green paste and some lukewarm water to knead the dough. Knead the dough by stretch and fold method for 2-3 minutes. Now add around 2 tbsp oil and again knead for 8-9 minutes by stretch and fold method. Keep the dough in a greased bowl, covered with a lid in a warm place till it doubles in size.
Similarly knead the dough with the remaining dry ingredients, using the lukewarm water that is left. Keep it aside covered till it becomes double in size.
Generally the first proofing takes about an hour.
Now punch the air out of both the dough. Knead them for about 2 minutes each.
Now spread the white dough over a cling film into a rectangle shape matching to the size of the bread tin. Now apply water on it and then roll out the green dough on the white one gently. Start rolling the dough tightly from one end by pinching properly.
Roll the dough completely and pinch it properly. Now in a greased tin sprinkle half of the sesame seeds and then place the rolled dough on it. Sprinkle the remaining sesame seeds on the top.
Have a round bread mould have used that. Meanwhile preheat the oven at 200C. When the dough reaches the rim of the tin bake the bread loaf for 50 minutes at 200C. Once out of the oven open the tin and brush it with olive oil. Remove the bread after 2 minutes.
Let it cool on wire rack and then slice it after 3-4 hours.
For the topping: In a mixing bowl take all the ingredients of the toppings. Mix them properly.
Now toast the pani puri flavoured bread on a nonstick pan using butter. Flip the toasted side and spread the toppings on it.
When the bottom side gets toasted again flip and roast the topping for sometime.
Before serving drizzle the thick mithi chutney on it and in the centre keep the green chutney. Finally top it with a boiled black chickpea. Similarly garnish all the bruschetta. Serve them hot.
