For dough
firstly, in a bowl activate the yeast by combining milk, sugar and dry yeast..
Now add maida and salt.knead until the dough turns soft..
Further, add 2 tbsp butter and knead the dough.
cover with cling wrap or cloth and rest for 2 hours in a warm place.Nowpunch the dough and knead it slightly to remove air incorporated.
For stuffing
Whisk the yogurt in a large bowl until smooth.
Add all the ingredients for marinade to the yogurt- ginger garlic paste, mustard oil, coriander powder, chaat masala, kashmiri red chili powder, garam masala, red chili powder, kasuri methi and salt.
Whisk to combine everything together. Add in juice of 1 lemon along with chopped cilantro and mint...
Mix well.
Stir in the paneer small cubes
Mix until all the paneer pieces is well coated with the marinade. Cover the bowl and refrigerate for minimum for 1 hour.
After 1hours, take the marinated paneer out of the refrigerator..
Layout the form.
place the dough into a greased round pan. place them leaving equal space in between.
further, brush the dough with milk.now cover with cling wrap and allow to rest for 20 minutes.
Preheat and bake at 180 degree celcius for 20 minutes, or until the golden brown from top.
once the Sprial Brioche Bread With Stuffing Tandoori Paneer is out of the oven, rub with butter to get a shiny look.
Also, cover with a wet cloth to get a super soft cloth and allow to cool completely.
finally, enjoy Sprial Brioche Bread With Stuffing Tandoori Paneer
With mint coriander chatani and tomato sauce
