Heat oil in a heavy pan.

Add ginger, garlic, chillies, stirfry for a moment.

Add asafoetida, onions, turmeric, salt, vinegar and stirfry.

Cook till onions are tender.

Follow bread recipe till the punching

Prepare bread dough upto (including) punching stage.

Roll out into a thick 6? square, dusting with dry flour if necessary.

Spread out the prepared stuffing on the square, evenly.

Start rolling tightly, from one side.

Take care not to press down the dough too much.

Adjust dough to pinch together open sides.

Place dough in a deep oblong dish, or loaf mould preferably.

Brush with a little oil. Keep aside for 30 minutes.

Bake in preheated oven for 20 minutes or till golden brown.

Preferably line mould with greased butter paper for easy removal.

Cool a bit before inverting out of tin.

Turn roll upside down and knock base with a knuckle.

It is fully done if the sound is hollow.

If not, bake inverted, with paper for 3-4 minutes further.

Cut into inch thick slices, serve warm with butter and tea or coffee.