In a bowl add warm milk and sugar.

Once the sugar is dissolved, put yeast into the mixture and stir well.

Leave it for about 3-4 minutes so that the yeast proofs.

Once the yeast has proofed, add 3 cups of maida, salt and milk powder to the yeast mixture.

Mix the dough well.

Then add water and knead the dough. Keep in mind that the dough has to be slightly sticky. If necessary add a little more water.

Once you have partially kneaded the dough into a sticky texture, take it out on a platform and knead it by stretching and folding the dough.

Keep kneading the dough for about 10 minutes until you see that the stickiness is gone and that the dough has become soft.

Now add 1 tbsp of oil and knead the dough again for another 3-4 minutes.

When the dough is done, make a ball out of it by folding it from the sides to the bottom.

Grease a bowl with 1/2 tbsp oil and place the dough in the bowl. Brush another 1/2 tbsp oil on top of the dough.

Cover it and let it rest for about 1 hour until the dough doubles in size.

After 1 hour, uncover the dough and Punch the dough to release the air. Take the dough out on a platform and gently mix it again. Don't knead it too much.

Now cut the dough into 3 parts in 5:3:2 ratio

Take the smallest part and add the palak puree into it and mix it well. If you see that the dough has become sticky, use the extra maida that we have kept and mix it and knead it until the stickiness goes and a soft dough is made.

Take the largest part and add the carrot puree and follow the same process.

Now let the dough rest for another 20 minutes.

After 20 minutes the dough would have doubled again.

Take the biggest part (saffron color) and roll it into a square shape.

Now take the second part (white color and roll it into a slightly smaller square than the saffron one.

Finally take the green part and make a cylindrical shape out of it.

It is now time to assemble.

On the saffron base, place the white base and then the green base and roll it into a cylindrical shape.

Grease the bread tin with oil.

Place the dough in the tin and slightly press it to form shape.

Cover the dough with a moist cloth and let it rest for about 15 minutes.

After 15 minutes, grease the top of the dough with milk

Bake the bread in a pre-heated oven at 240 degrees for about 15 minutes.

Your tricolor swirl bread is ready.

Take the bread out and let it cool on a wire rack before slicing it.