Braided & Stuffed Bread – Filling Recipe

Braided & Stuffed Bread - Filling Recipe


For the filling:

  • Potatoes, peeled and chopped into small cubes ~ 2
  • Carrots, peeled and chopped into small cubes ~ 2
  • Peas ~ a handful
  • Onion, chopped fine ~ 1
  • Ginger-Garlic paste ~ 2 Tbsp.
  • Sambhar powder, Salt ~ to taste
  • Corriander powder ~ 1 Tbsp.
  • Amchur powder ~ 1 tsp.
  • Turmeric ~ a pinch
  • Lemon juice ~ 1 tsp.
  • Jeera ~ 1 tsp.
  • Oil ~ 2 Tbsp.
  • Cilantro ~ for garnish


  • Microwave the veggies with little water until done.
  • In a pan, add oil, and once hot add the jeera, immediately followed by the onion and turmeric.
  • Saute until the onions are translucent.
  • Add the ginger-garlic paste and saute for a couple more minutes.
  • Now add in the veggies and spice powders and mix well. Cook covered on low heat for about 10 minutes.
  • Turn off the stove and add the lemon juice and cilantro.

Braided & Stuffed Bread – Bread recipe

Braided & Stuffed Bread


For the Bread:

  • Whole Wheat Flour ~ 1 cup
  • All-Purpose Flour ~ 1¼ cup
  • Potato, boiled & mashed ~ ¼ cup
  • Active dry yeast ~ 1 packet(2¼ tsps.)
  • Water, warm ~ 1 cup (start off with ¾ cup, and if needed add more)
  • Sugar ~ 1 tsp.
  • Salt ~ 11/2 tsp.
  • Olive oil ~ 2 Tbsp.
  • Butter, melted & cooled ~ 2 Tbsp.

For Garlic Butter spread:

  • Butter, melted & cooled ~ 2 Tbsp.
  • Garlic, minced ~ 2 Tbsp.
  • Salt ~ a pinch


  • In a large bowl, dissolve the sugar in warm water. Once the sugar has been evenly distributed throughout the water, stir in the yeast with a whisk. Let it now sit for about 5 to 10 minutes undisturbed. Once the yeast begins to form a creamy foam on the surface of the water, continue with the rest of the steps.
  • Now mix in the flours, salt, sugar, potato and melted butter to the yeast mixture and knead till it comes together. Turn this onto a well floured surface and knead for about 10 minutes.
  • Place this in a oiled bowl and turn to coat. Cover it with a damp kitchen towel and let it rise in a warm place until double in volume (about an hour).
  • Punch dough down, cover and let it rise until double in volume again (about 30 minutes).
  • Divide the dough into 2 parts, roll each one into a oblong shape (18″ long x 6″ wide).
  • Brush the inside of each roll with the garlic butter spread.
  • Preheat the oven to 350 deg. F
  • Place the stuffing (refer here for that recipe) in the center, leaving about an inch and a half on either side.
  • Cut the edges into strips (1″ wide) originating from the middle.
  • Starting from one end, bring each strip to the center and let one overlap on the other.
  • Brush the braided dough with olive oil and place in the preheated oven, and bake until golden brown and a toothpick inserted in the center comes out clean(approximately about 45 minutes). Make sure the base is well baked as well.


  • I found the water to be too much for the dough, so I cut it down from the original recipe. But, based on the flours used, you might need less or more, so start with the minimum and adjust accordingly.

Recipe Adapted From DishesFromMyKitchen

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