In a bowl, mix the egg replacer with water and blend well. Keep it aside.

In a wide bowl, take the flour along with salt and yeast. Add beaten curds, egg replacer, butter and crumble well.

Next add the milk and make a dough. As per all the recipes I checked out, I read that the dough was very stiff at this point.

However, for me, the dough was dry, so had to sprinkle some water and knead more.

Continue kneading for 10 mins to get a soft and elastic dough.

Place the dough in an oiled bowl and allow to rise.

Meanwhile, heat a nonstick pan with oil and saute onions till it turns colour, next add the finely chopped bell peppers, then tomatoes. Saute for few minutes, just enough to leave the vegetables crunchy. Remove from flame, add the salt, seasonings etc and mix well.

For rolling out

When the dough doubles in size (it might take 1.5 hrs to 2.5 hrs), punch it down and flatten it into a circle. Spread the cooked vegetables, cheese, and half of the chopped almonds on it. Keep some almonds aside to line the bottom of the pan.

Now from one end of the rolled out dough, start folding the dough over the stuffing, keeping the toppings enclosed and knead well.

Roll the dough into a log to place in the pan. The dough will be very sticky at this point.

Grease a bundt pan and place the chopped almonds in the bottom of the pan.

Now gently lift the log of dough and place it around the circle and allow to rise. When it doubles in size (it took half an hour for me), bake in a preheated 200 C oven for 35 - 40 min until the top is golden brown and the bread sounds hollow when tapped.

Allow to cool for a few minutes and then move to a cooling rack to cool completely.