When I was younger, my dad and I would go out for Indian food. It was always a special occasion because no one else in our family really enjoyed Indian food.
There is a street in Chicago (Devon Ave.) that I swear to you has the best Indian food in the United States! The street is lined with Indian and Pakistani restaurants, grocery stores, bakeries, and so much more. I have fond memories of walking down Devon ave and smelling all of the delicious food being cooked and seeing all of the beautiful clothes in the shop windows.
It just so happens, that on the other side of Devon Ave, there were incredible kosher restaurants and bakeries. I remember going to an Indian restaurant for dinner and then for dessert walking across the street and getting a pink petit four for dessert.
The inspiration for this challah is Devon Ave and the memories I have of eating at all of those restaurants and bakeries.
Challah
2 ½ Teaspoons instant yeast
1/3 Cup sugar
1 large eggs, beaten
1 Teaspoon kosher salt
¼ cup margarine, melted
2 Tablespoons Garam masala
4 cups all-purpose flour
Filling
15 mini gold potatoes
½ Cup frozen peas
2 Teaspoons turmeric
3 Teaspoons Coriander
3 Teaspoons Cumin
2 Teaspoons Garam Masala
Kosher salt to taste
Whisk egg, salt, ¼ cup melted margarine, ½ cup sugar, 1 cup warm water, garam masala, and yeast in a large bowl.
Add the flour one cup at a time to yeast mixture. Using a strong spatula to mix at the beginning and using your hands to mix once it gets too difficult with the spatula.
Once the dough is fully mixed, turn onto a floured surface and knead for ten minutes.
Grease a large bowl with spray oil and transfer the dough to the bowl. Cover with a damp paper towel and put in the oven to prove. (Make sure the oven is off!) Proof until the dough is doubled in size about 45 minutes-1 hour.
Make the filling by boiling the potatoes until tender. Peel the skin off of the potatoes and break apart with your hands into a heated skillet with vegetable oil. Add peas and spices and cook for about 5 minutes. Let cool.
Once proved, turn the dough onto a floured surface. Pull off one piece at a time and flatten to make a circle. Stuff the circle with the samosa filling and pinch closed.
Grease a bundt pan and place each ball in the pan. Spooning a layer of margarine mixed with cumin and coriander in between each layer.
Let proof for another 30 minutes.
Preheat oven to 350 degrees. Bake for 40 minutes. Once done, let cool and turn out of the pan.
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