SAVOURY MUSHROOM LOAF

SAVOURY  MUSHROOM  LOAF:
INGREDIENTS:            (serves 6)

100  g (1 cup) all purpose flour (maida)
2  big potatoes - boiled and grated (1-1/2 cups potato paste)
1  tsp  salt
1/4  tsp baking powder
2  tbsp (1/4 cup melted) butter or margarine ( do not use oil)
Filling
3  tbsp oil
2  cloves -crushed
2  onions- chopped finely
1/2  packet (100 g) mushrooms-sliced
1  tomato-chopped finely
1  green chilli-deseeded & chopped finely
Salt and pepper to taste

METHOD:

• Mix grated, boiled potatoes with all purpose flour in a bowl.  Add salt and baking powder.
• Melt ghee or margarine and pour over the flour. Mix well to form a firm dough. Add enough ghee to form a dough. Knead well. Chill in the fridge.
• To prepare the filling, heat oil.  Add onions. Cook till transparent.
• Add sliced mushrooms  and stir fry for 4-5 minutes on medium flame till brown and well cooked.  Add clove & tomato. Cook for 2-3 minutes.  Add green chillies. Add salt & pepper to taste. Cook till almost dry. Cool the filling.
• To prepare the loaf, grease a flat baking tray generously.
• Make 2 balls with the cold potato dough. Roll out one ball into a rectangular chappati, 1/4" thick. Trim the sides neatly with a knife to get a neat rectangle.
• Place on an aluminium foil lined and greased tray. Sprinkle little flour. Spread the filling.
• Mix trimmings with the second ball & roll out a bigger rectangle. Trim sides. Place it on the filling so as to cover the sides. Join the edges to form a loaf. Pinch edges. Brush with milk or egg mixed with a little water. Make slits 1/2" apart. Roll out the left over trimmings & cut petals. Make a flower with the petals on the loaf .
• Bake in a heated oven at 170C / 325F for 30-40 minutes, keeping the tray on the upper shelf because the loaf tends to turn brown faster at the bottom. Bake till golden brown. Serve hot.