Add 2 tbsp. sugar and 1½ tsp. of yeast. Add this mixture to the flour and knead till you get a soft
dough. Kneading is key here. Initially it will be very sticky but after you knead for 8 to 10 mins the dough will come together.
Step 5
:
Little by little, add the milk to the mixture . The amount of milk needed will differ depending on the flour you choose and its absorption capacity.
Step 6
:
Add 4 tbsp. of soft butter or olive oil and knead again till it is nicely incorporated in the dough. Let it rest for an hour.
Knead the dough again and roll into a thin rectangular sheet.
Step 7
:
For the dabeli masala, heat 2 tbsps. of oil in a pan.
Step 8
:
Add 4 tbsps. of dabeli masala, salt and tamarind chutney. Mix well. Add boiled and mashed potatoes. Cook for a min. before adding coriander leaves and roasted and ground peanuts. Keep this aside.
Step 9
:
Start rolling the dough, carefully adding the mixture. Spread a generous amount of dabeli masala evenly on the dough. Stick the ends using little water.
Step 10
:
Transfer to baking tin after greasing it.
Step 11
:
Let it rest for 45 mins and give a milk wash.
Step 12
:
Bake in a preheated oven at 180°C for 25 min.
Step 13
:
Rub butter all over, drizzle green chutney, tamarind chutney, bhujia sev, and anardana. Slice and serve
warm.