Chef Sanjana is founder of the food blog K.O. Rasoi, named for her grandfathers who were famous East African chefs. Her featured recipes are inspired by her Indian and East African heritage. Sanjana first began her cooking career as a child chef with a hot pink chapatti board and rolling pin. With encouragement from her father, the taste tester, and guidance from her mother, the chef, Sanjana has since graduated from “wonky chapattis” to dishes such as her incredible pull-apart samosa bread.
For the filling:
- 600g potatoes, peeled, diced, and boiled
- 350g finely-chopped mixed vegetables (I used peas, carrots, cauliflower, and broccoli)
- 2 tbsp sunflower oil
- 1 tbsp cumin seeds
- 1 medium onion, chopped finely
- 2 large green chilies, chopped finely
- 1 tsp turmeric
- 1 ½ tsp salt
- 1 tbsp ginger, minced (optional)
- 1 tbsp garam masala
- 2 tbsp lemon juice
- 2 tbsp fresh coriander, chopped finely
For the dough:
- 600g strong white bread flour
- 14g fast-action dried yeast (2 sachets)
- 3 tbsp sugar
- 1 1/2 tsp salt
- 100g butter, melted
- 180ml warm milk
- 13oml warm water
- extra butter to brush the rolls
- To make the filling, heat the oil in a non-stick saucepan and add the cumin seeds. Allow to sizzle a little before adding in the onions. Cook for 2 minutes.
- Add the chilies, turmeric, ginger (if using), and salt. Stir briefly before adding the potatoes and vegetables. Mix thoroughly.
- Next, add in the lemon juice, garam masala, and coriander. Stir and cook for a few moments before turning off the heat.
- To make the dough, take a large bowl and mix together the butter, milk, water, salt, and sugar. Stir to combine. Little by little, add the flour until you’ve used up half of it. At this stage the mixture will be cool enough to add the yeast. Adding the yeast any earlier might kill the yeast. You want it to be warm and cosy for the yeast to do its thing.
- Finish adding all the flour and when it begins to come together, turn the dough out onto a clean surface.
- Knead the dough for 10 minutes to work that gluten. It might be a bit sticky at first but keep going. If you have a stand mixer with a dough hook, you can do it in there – it’ll take half the time.
- Take a large, greased bowl and place the dough inside. Cover with a damp towel or cling film and allow to rise in a warm place until it has doubled in size. Luckily for me it was a really hot day so I didn’t need to take a trip to the airing cupboard where my dough usually hangs out – I just left it on the counter top.
- When the bread has doubled in size, knock it back and give it a knead. You’ll feel all the little air bubbles popping and that’s good and will ensure your bread rises evenly in the oven.
- Butter two 25 cm baking dishes and set it aside.
- Take half the dough and roll it out on a floured work surface until it’s around 2 mm in thickness. Using a round cookie cutter approximately 6 cm in diameter, cut rounds of the dough.
- Take the cooled filling and place around a teaspoon of it into the middle of one of the dough rounds. Using your thumb, fold the middle up and bring the sides to meet in the middle, almost like you’re making an open wonton or tortellini.
- Place into the buttered baking dish – start with the outside edge and repeat for the rest of the discs. The amount you will need depends on the size of your dish. My recipe made two 25 cm pull-apart loaves. Repeat for the remaining dough and filling.
- Brush the bread with melted butter and bake in a pre-heated oven at 160C for 45 minutes.
- Remove from the oven and brush with more butter before serving.