Take corn flour 150 grams , Maida 150 grams , salt 1/2 teaspoon in a bowl .
Mix 1.5 teaspoon yeast , 3/4 teaspoon brown sugar in 100 ml lukewarm milk . Wait until frothy .
Add 3 tablespoons soft unsalted butter ( room temperature ) to the flours.
Add 1 large egg .
Start kneading .
Add the frothy yeast mixture . Add in remaining milk . ( total 100 ml )
Add 30 ml vegetable oil . Knead to a super soft sticky dough .
Knead the sticky dough for 15 minutes until dough turns smooth .
Cover and rest the dough for 2 hours .
Or until dough doubles in size . Keep in a warm place for better proofing .
Blend 1 cup parsley, 1/2 cup dill leaves ,1/4 cup cilantros to a smooth paste . Heat tsp butter .
Pour in purée , add salt , Garam Masala, fresh cream 2tbs , 2tbs mashed boiled Channa dal. Cook
until thick sticky paste achieved . Cool . Our yeast dough has doubled in size .
See how it looks . Divide the dough into 3 equal portions .
Reserve one portion for white colour . Cover and keep .
Take 2 tablespoons paprika powder in a plate . Coat one dough portion on paprika for saffron color.
Then the third portion on the prepared spinach paste . Cover and rest all 3 doughs for 30 minutes .
Then , shape each portion like vertical logs . Arrange as shown . Saffron , white and green.
Bring 3 heads together . Start braiding in opposites securing the ends . Use 1 egg for egg wash .
Cover and keep dough for 30 minutes . Dough has risen . Sprinkle sesame seeds .
Place in a preheated cooker and bake in high for 25 minutes or until baked texture .
Tricolour Corn Braided Bread is ready . Cool the bread . Slice and serve .
Super spongy savory bread for evenings .
Spongy texture . Lovely colours . Relish .
