Dil (suva bhaji) flavoured loaf bread. Suva bhaji or dill leaves is essentially a fresh herb used extensively in Indian cooking. This brown bread paneer cucumber and dill toast recipe is healthy and fast to make for your kids. Suva bhaji lends a lovely taste to salads.
Shepu bhaji recipe with step by step photos - simple yet tasty homely recipe of dill leaves with moong lentils. Its been a long time since I shared any green leafy veggie Suva are also known as dill leaves in english and shepu in marathi language. these leaves have a strong aroma and slight pungent taste. One of the criteria is for flavoured sourdough, what are some of your thoughts on a nice flavour? You can cook Dil (suva bhaji) flavoured loaf bread using 7 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Dil (suva bhaji) flavoured loaf bread
- Prepare 250 gms of maida.
- You need 10 gms of olive oil.
- Prepare 7.5 gms of yeast.
- Prepare 10 gms of sugar.
- You need 5 gms of salt.
- You need 2 tbsp of dil leaves.
- It’s 3/4-1 cup of water.
Last year I did Olive and Rosemary, however I am wanting to change it up this year and I am currently P.s. I thought I would upload a picture of roughly a third of the bread I have just finished baking. Suva bhaji is also called shepu bhaji or dill leaves. Just to let you know that this dill leaves have strong flavor and taste.
Dil (suva bhaji) flavoured loaf bread instructions
- Sieve salt and maida. Keep it aside. In a bowl add yeast,sugar and add half of the luke warm water stir and rest it for 10 mins.
- Add the yeast solution & the water which was left to the maida,combine all ingredients to form a dough. Put the dough on a clean kitchen platform and knead. Then add the oil and knead to form a smooth dough.
- Round the dough and keep it in a greased bowl covered till it doubles in size. Then knock down gently, add the chopped dil leaves and roll it into a log with both the ends closed.
- Put this log into a greased loaf tin (9×5). Leave it for 30 mins or till it rises till 3/4 height of the tin. Bake in a preheated oven for 20 mins at 200°C. Remove the loaf after 10 mins. Slice it when its completely cool.
I grew up eating this bhaji, so my palate is used to with its flavor and taste. But if you are first timer, then start with less quantity. Once you are familiar with it, increase the quantity as per. Tangy, crusty sourdough bread makes for some of the best toast in the world. But that’s not all it’s good for.