tandoori tear and share loaf Vegan recipe

Tandoori Tear & Share with Homemade Lime Pickle

Serves 2

Indulge in the delights of a flavour-filled and lightly spiced tear & share bread (sharing is completely optional!).
Pair the homemade loaf with Cauldron Tandoori Bites to add an extra element to dunk into homemade vegan dips.

Tandoori Bites Find out more

Ingredients

2 x Packs of Cauldron Moroccan Falafel

Achari Sharing Bread

For the filling:
1 × 400g tin of chopped tomatoes 3 tsp of Kashmiri chillies powder
5 cloves of garlic
1 tbsp rapeseed oil
1 tsp onion seeds
1 tsp fennel seeds
1 tsp brown mustard seeds
1 tsp cumin seeds
1⁄2 tsp fenugreek seeds
1 tbsp brown sugar
1 tsp salt
1 tsp Kashmiri chilli powder

For the bread:
350ml warm water
7g yeast
500g bread flour
1.5 tbsp Rapeseed oil 10g salt

Lime Pickle
250 g preserved lemons
2 fresh green chillies, finely chopped vegetable oil
1 tbsp grated ginger or ginger puree 75 g hot curry paste
1 tbsp tomato purée
2 limes

Method

  1. Achaar filling
    Add the tomatoes, chilli powder, and garlic cloves into a pan. Bring to the boil and leave to simmer for about 20 minutes. Cool and blitz.
  2. Fry spices in oil until they sizzle and become fragrant. Pour in the tomato paste and add. the sugar, salt.
  3. Bring to the boil and reduce heat to a simmer; remove from heat to cool
  4. Bread
    Add the flour, oil, salt and yeast into the bowl of a stand mixer or large bowl and slowly add water until the dough has come together.
  5. Knead until elastic, put the dough into a lightly greased bowl, and let it rise for an hour.
  6. Lightly flour the work surface and lightly knead.
  7. Cut the dough into two equal portions and roll each one out to a rectangular shape about 30cmx20cm in size
  8. Spoon the filling over the top of each rectangle and spread evenly. Leaving a clean 3cm
    border around the edges.
  9. Roll the long side of the dough of both pieces and lay both along a greaseproof-lined tray
  10. Using a sharp knife, make a few cuts across the top of the doughs to expose the filling slightly
  11. Connect the ends of the dough and twist them around each other. # Finish by connecting the dough and brush with soy milk.
  12. Bake for 20-25 minutes at 200 degrees until golden brown. # Remove from the oven and leave to cool.
  13. Lime Pickle
    Drain and cut the preserved lemons in half and remove any seeds. Chop finely and set aside.
  14. Heat a saucepan to medium heat, and add a splash of oil. Add the mustard seeds until they pop before adding the ginger, chilli, curry paste and tomato purée.
  15. Fry for 1 minute before adding the chopped lemon, the zest and juice from the limes. Leave to cool