I made this bread that represents our beautiful National Flag. It is one of the best patriotic snacks for our kids as a surprise to give them a merry Independence day.
| Nutritional Information (Approx) (per serving) | |||
| Energy | 130 | Calories | |
| Fat | 1 | % | |
| Carbohydrates | 9 | % | |
| Dietary Fiber | 4 | % | |
| Sodium | 14 | % | |
| Vitamin A | 0 | % | |
| Vitamin C | 0 | % | |
| Calcium | 0 | % | |
| Iron | 0 | % | |
| Protein | 5 | Grams | |
| Sugar | 2 | Grams | |
| Ingredients | |
| Plain flour | 1&1/2 cup |
| Wheat flour | 1&1/2 cup |
| Salt | 1 teaspoon |
| Milk | 1 cup divided |
| Sugar | 1 teaspoon |
| Active dry yeast | 1 teaspoon |
| Tomato Puree | 2 teaspoons |
| Tomato chopped | 1 small |
| Coriander leaves | 1/2 cup |
| Green chillies chopped (optional) | 3 or 4 |
| Onion chopped | 1 small |
* Mix warm milk, sugar and yeast in a bowl and keep it in a warm place so that the yeast can get active.
* Sift and mix wheat flour, plain flour and salt. Divide the flour into 3 parts and add tomato puree to one of the portions.
* Add yeast mixture and water to form a dough. Knead for 2-3 minutes and place the dough in an oil coated bowl. Keep the bowl in a warm place for 2 hours.
* Add ground coriander and yeast mixture to another portion of flour. Add water to form a dough. Knead for 2-3 minutes and place the dough in an oil coated bowl. Keep the bowl in a warm place for 2 hours.
* For the third portion of flour, add milk to form the dough. Knead for 2-3 minutes and place the dough in an oil coated bowl. Keep the bowl in a warm place for 2 hours.
* Add finely chopped green chillies/coriander leaves to the green dough, chopped onion to white dough and chopped tomato to the tomato dough.
* Mix and knead the dough. This is optional and you can skip it if you wish.
* Dust and Roll the dough separately and pile them on top of each other. Place the tomato dough and top it with white dough followed by coriander and chilli dough.
* Roll the dough tightly to look like a pound bread. Brush with milk and bake it in a Pre-heated oven for 35-40 minutes.
* Once baked, let it cool and cut it to slices. Serve hot with or without ketchup.
* Sift and mix wheat flour, plain flour and salt. Divide the flour into 3 parts and add tomato puree to one of the portions.
* Add yeast mixture and water to form a dough. Knead for 2-3 minutes and place the dough in an oil coated bowl. Keep the bowl in a warm place for 2 hours.
* Add ground coriander and yeast mixture to another portion of flour. Add water to form a dough. Knead for 2-3 minutes and place the dough in an oil coated bowl. Keep the bowl in a warm place for 2 hours.
* For the third portion of flour, add milk to form the dough. Knead for 2-3 minutes and place the dough in an oil coated bowl. Keep the bowl in a warm place for 2 hours.
* Add finely chopped green chillies/coriander leaves to the green dough, chopped onion to white dough and chopped tomato to the tomato dough.
* Mix and knead the dough. This is optional and you can skip it if you wish.
* Dust and Roll the dough separately and pile them on top of each other. Place the tomato dough and top it with white dough followed by coriander and chilli dough.
* Roll the dough tightly to look like a pound bread. Brush with milk and bake it in a Pre-heated oven for 35-40 minutes.
* Once baked, let it cool and cut it to slices. Serve hot with or without ketchup.
