HomeBachelor Recipes Peas Cauliflower and Paneer Pull Apart ~Knead to Bake

Peas Cauliflower and Paneer Pull Apart ~Knead to Bake

Posted in : Bachelor Recipes, Baked, Bread, Simple and Healthy Vegetarian Diet in Old Age on by : ArchanaPotdar Tags: , , , , , , , ,

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Bread baking is a skill  and I hit panic buttons, due to the fact that yeast and I are not so good friends.
 So when Aparna said she is starting a group hat is baking 12 breads down the year I thought I will tag along. Hopefully I
will make friends with yeast finally.
This is the February challenge and I am very late posting it but then I went to Ahemadabad for “The Blogging Marathon #25 Meet” and so was delayed.  Had a rocking time there but now I realize that I have not done tons and tons of work here. So will keep posting now hopefully regularly.

I made this copy cat pull apart. The idea for the filling is from here and the basic bread dough is from here. I have made this pull apart in the past here is what I had done.
Like I have said since I did not want the apple-cart disturbed I decided to us the same recipe for present. If empty platters and the impatience on the part of the girls is any indication I was successful.


So don your aprons and pull up your sleeves gals as we are baking bread a
Peas, Cauliflower and Paneer Pull Apart


For the Bread:

·      3 cups all purpose flour or Maida
·      1 ¼ tsp salt
·      1 cup warm water
·      1 tbsp sugar
·     2 tsp yeast
·      2 tbsp oil
·      7 flakes garlic

For the filling:

·      1 ½ cup green peas
·      2-3 florets of cauliflower
·      ¼ cup coriander
·     15-20  mint
·      1 green chilli
·      2 tbsp oil
·       8-10 garlic flakes
·      1 small onion, finely chopped
·    1 tsp pav bhaji masala
·      2 cups paneer, finely grated

·      Salt to taste



For the bread:

·      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.

To assemble:

·      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.

To Bake:

·      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.

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