· In a bowl, take warm water, sugar and yeast. Let it stand till it froths.
· Add the remaining ingredients to it and start making dough.
· When all the flour has been absorbed, knead it for 10 minutes or until it is smooth and elastic. It should not be sticky or tacky. If it is, add 1 TBSP flour at a time and knead it.
· Place in an oiled bowl and turn it once to coat all the sides. Cover and let rise in a warm place.
· About 45 minutes to an hour or till double in bulk. As the dough is rising make the filling. Here is what you do.
For the Filling:
· Coarse crush the peas and the cauliflower with the green chilli, coriander and mint. Set aside.
· In a thick pan heat the oil and sauté the crushed garlic.
· Add the finely chopped onion and sauté for a few minutes till the onion becomes transparent.
· Add the crushed peas mixture, salt and pav bhaji masala. Fry till the mixture gives a delicious
· Switch off the gas and add paneer. Stir to mix well. Check for seasonings and adjust.
· Line a 9 X 5 loaf pan with aluminium foil. Leave an overhang so that you can lift the loaf as soon as it is done.
· Coat the bottom and sides of the foil with oil. Set aside.
· When the dough has doubled, punch it down on a lightly floured or greased surface. Divide the dough into 12 or 14 small portions.
· Keep the loaf pan so that the pan is sitting on the shorter edge. Take one dough ball and flatten it to about 1/2 ” thick to any shape a rough oval will be fine. Repeat with the remaining dough balls.
· Place one dough ball in the pan, top it with a little bit of the paste and spread it evenly to coat all the dough balls.
· Stack the flattened dough balls in the pan and when done, place the loaf pan correctly. Spread the remaining paste if any on the top.
· The dough will not fill the pan but that is okay. It will get full after the final rise.
· Cover loosely with oiled plastic wrap and let it rise till the dough is double or it touches the rim of the loaf pan. About 45 minutes to an hour.
· Towards the end of the rise time, preheat the oven to 180ᵒC (recommended is 190ᵒC but I do not have that setting). Bake for 35 minutes.
· Cool in the pan for 5 minutes and then holding the overhang, remove it and place on the wire rack to cool
· Pull the bread when completely cool.