A simple bun baked with vegetable masala inside. This is one of the tasty evening munch items.
- 1 1/2 cup – All purpose flour
- 1/4 cup – Warm milk
- 1/4 cup – Water (as needed)
- 1/2 tbsp - Active dry yeast
- 1 tbsp – Sugar
- 3 tbsp – Olive oil
- Salt as needed
- 1 tbsp – Oil
- 1 tsp – Cumin seeds
- 2 pinches – Fennel seeds
- 1 no – Onion
- 1 tsp – Ginger chopped
- 2 nos – Potato (Cook and mash it)
- 1/4 cup – Carrot
- 1/4 cup – Green peas
- 1/4 tsp – Turmeric powder
- 1/4 tsp – Red chilli powder
- 1/4 tsp – Garam masala powder
- Lemon juices as needed
- Coriander leaves for garnishing
- Salt as needed
Making of stuffing masala:
- Heat oil in a pan, season with cumin seeds and fennel seeds, then add onion, ginger along with salt, saute until translucent.
- Add carrot, peas cover and cook for 2 mins. Now add all the masala’s and saute until raw smell goes.
- Finally add mashed potato, coriander leaves and lemon juice, mix well everything and cook until well cooked. Allow them to cool.
- Make lemon sized ball and set aside. Stuffing for bun is ready.
Making of bun:
- Take a small bowl, add warm milk, add sugar to it and mix well. Add the yeast to it and mix well. Set aside for 10 mins.
- Take a mixing bowl, add all purpose flour, water, olive oil, required salt, yeast mixture and mix everything well together to form a smooth dough. Cover with plastic wrap and keep in a warm place for an hour.
- After an hour, the dough we prepared would have doubled in size. Knead it gently and make six equal sized balls. Arrange the rolled buns in a baking tray (greased with olive oil) with enough spacing between them and cover with a plastic wrap again.
- After 10 minutes, the rolled bun would have raised again. Take a ball, press with your palm; place stuffing in the middle and cover completely with dough(as shown in the picture). Continue the same process with rest of dough and stuffing. Finally brush with olive oil on top of each buns.
- Preheat oven for 350 F or 180 C and bake for 17- 20 mins or until the top crust turns slightly golden brown in color (for me it took 18 mins). Now soft masala buns are ready. Brush with melted butter on top of each bun and serve as a evening snack with tea.
- Yeast you are using must be active otherwise your dough will not rise properly. Perfect dough leads to perfect bun so make sure you dough has risen double the size.
- The dough should be very soft closely to the texture of the chappathi dough.
- You can use any stuffing of your choice.