Winter Special – Green Peas Nimona in Kulcha Bread Bowl


Kriti Saxena
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Kriti Saxena

Author at FoodmantraTV
Food journalist, researcher & marketer. Food, to me, is therapy. Let's use superfood and nutritious ingredients to make healthy food fun for our family. If eating well makes you happy, welcome to the family.
Kriti Saxena
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Green Peas Nimona in Kulcha Bread Bowl
A great party food! How to make a bread bowl from scratch? Learn how to make a comforting, winter special green peas curry and serve it in a bread made at home. This is recipe is made with whole wheat, green peas and digestive spices for good health for your guests.
Soup in Bread Bowl
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
Bread Bowl
Ingredients
For Bread Bowl
For Nimona Green Peas Curry
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
Bread Bowl
Ingredients
For Bread Bowl
For Nimona Green Peas Curry
Soup in Bread Bowl
Instructions
For Bread Bowl
  1. Soak yeast in 1 tbspn of warm water. Allow it to sit for 5 minutes.
  2. Add sugar and allow the yeast to froth.
  3. Take whole wheat flour on a flat surface and make a well in the centre.
  4. Add the yeast mixture into the well and mix into the flour.
  5. Add warm water a little at a time and keep mixing with the flour until all the water has been added to the flour. Knead the dough until it becomes smooth and pliable, round it up.
  6. Add oil and salt, and knead it into the dough until well combined.
  7. Fold in the onion seeds, lightly knead the dough and round it up.
  8. Cover with a wet cloth for 20 to 30 minutes, depending on the room temperature around 20 degree celsius. Preheat the oven at 180 degree celcius.
  9. Uncover the dough and knock out the air by banging lightly on the surface. Round it up and place it in a 3 inch diameter tart mould. Cover it with a wet cloth and allow it to sit for 20 minutes.
  10. Brush the bread with ghee and bake at 180 degree celsius for 20 minutes.
  11. Allow it to cool completely before loosening the sides and remoulding the bread.
  12. Using a bread knife, slice off the top layer and carve a hole for the soup in the middle.
For the Nimona
  1. Add water to a pan with ginger, salt, potatoes and green peas until they are submerged in water. Bring the water to a boil. Then lower the heat and allow it to simmer for 5 to 7 minutes.
  2. Remove the potato halves, leaving one half in the peas. Then mash the pea soup with a potato masher. Set aside.
  3. In a pan, heat ghee, add cumin, when it crackles add asafoetida.
  4. Add the peas puree.
  5. Add coriander powder and red chilli powder. Mix well.
  6. Add maize flour mixed in water to thicken, if necessary.
  7. Once the soup is thick. Turn off the heat and add in whisked curd.
  8. Pour into bread bowl. Garnish with potato and mint.
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About Kriti Saxena 41 Articles
Food journalist, researcher & marketer. Food, to me, is therapy. Let's use superfood and nutritious ingredients to make healthy food fun for our family. If eating well makes you happy, welcome to the family.

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