577. Vegetable Masala Buns

July 27, 2016mayurisjikoni
Blog post

Sometimes you need some spice 

           Its time to post our bake for the ‘We Knead to Bake’ group. For the month of July our host for the #41st bake was Ankita Dave of Anki’s Cakery. She requested us to bake Vegetable Masala Buns. Whatever international cuisine is made in an Indian kitchen has to spiced up. Bread also is spiced up to give it that typical ‘chatpata’ taste. Ankita suggested we could use pizza sauce. However, I thought of using a typical Indian option. What better ‘sauce’ to use then a chutney.Besides being a masala or spicy bread, what was unique about these buns is the way they were shaped. Loved the shape.
         We Knead to Bake is a group of enthusiastic bakers who bake a chosen bread every month. Previously, the initiator of the group Aparna would choose the type of bread we should bake. But now members participate by hosting. They choose what sort bread others have to bake. Its through this group that I’ve had the opportunity to bake a variety of breads right from leopard bread to komaj. 
          Bread baking is a such a satisfying, fun, joyous procedure. I love kneading the dough, love the aroma of bread baking and warm bread tastes heavenly. Kneading the dough arouses your sense of touch, fingers playing with the dough, aroma of the bread baking arouses you sense of smell, bringing a smile on your face, sight of the baked bread makes you drool and finally the taste of bread tantalizes your taste buds. And oh don’t forget the crunch and crackle sound of bread being cut, its music to the ears. 
          Coming to vegetable masala buns, I added onions,paneer,tomato, corn and chutney as the filling.I used wheat and plain flour instead of just using plain flour. Ading cumin seeds to the dough adds an earthy taste to the buns. Try this recipe out It’s a truly delicious bake. Have the buns on their own or with some soup.




Makes 8

For the bread dough:
2 cups wholewheat flour (atta)
1 cup plain flour (all purpose flour)
2 tsp dry active instant yeast
1 tsp salt
1 tsp sugar
1-1¼ cup warm water
1 tbsp oil
1 tsp cumin seeds (jeera)

extra flour for dusting
extra oil for greasing and brushing

For the filling:
1 small onion finely chopped (approx ⅓ cup)
1 medium tomato, remove the seeds and chop (approx.½ cup)
100g paneer cut into small cubes (approx ½ cup)
½ cup cooked sweet corn
½ cup fresh mint and coriander chutney
½ tsp salt
½ tsp coarse black pepper powder

For the chutney:
½ cup chopped fresh coriander (dhania)
½ cup chopped fresh mint
6-8  roasted cashew nuts
1-2 green chillis
½ tsp ginger paste
½ tsp lemon juice
¼ tsp salt
½ tsp sugar

Preparation of the dough:

  1. Mix the wholewheat flour, plain flour, salt,sugar, yeast and cumin seeds.
  2. Rub the oil into the flour.
  3. Add warm water and form a dough.
  4. Dust the worktop with some flour and knead the dough for 10-15 minutes till it is smooth and soft.
  5. Grease a bowl with oil.
  6. Form the dough into a ball.
  7. Place it in the greased bowl. Rub a bit of oil over the dough.
  8. Cover and let the dough rise for 1½ -2 hours or till it is double in size.
Preparation of the chutney:
  1. Chop the cashew nuts roughly.
  2. Put all the ingredients for chutney in a food processor.
  3. Process till its a smooth paste.
Preparation of the filling:
  1. Mix chopped onion, tomato, corn and paneer in a small bowl.
  2. Add pepper and mix well.
  3. Add salt just before you are going to use it spread over the dough.
Preparation of the bread:
  1. Grease a baking tray lightly with oil.
  2. Knead the risen dough gently twice or thrice.
  3. Using extra flour, roll it into a rectangle 16″ X 10″. The shorter width should be towards you.
  4. Spread the chutney over it, don’t forget the edges.
  5. Sprinkle the filling over it.
  6. Roll from both long ends towards the middle, like a scroll. Try to roll them tightly.
  7. Pinch the edges of the rolled parts gently.
  8. Cut into slices each about 2″ thick.
  9. Place two parts with backs to each other on the greased baking tray.
  10. Place the remaining slices as in step 8.
  11. Let the buns rise for 30-40 minutes till double in size.
  12. Preheat the oven to 180°C.
  13. Brush the top of the buns with oil.
  14. Bake for 20-30 minutes or till the bread is golden brown in colour.
  15. Remove the buns from the oven.
  16. Cool them on a wire rack.
  17. Serve on its own as a snack or with some soup.
  • The chutney should be thick and not watery. If it is watery, add some more cashew nut powder.
  • Use peanuts instead of cashew nuts.
  • To make smaller buns divide the dough into two parts.
  • You can use tomato sauce, pizza sauce instead of chutney.
  • Add vegetables of your choice.
  • Remove the seeds from the tomato to prevent it from becoming watery.
You may want to check out the following:
Pizza swirl bread
Iranian Barbari Bread


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  • Alboni – Boni's Healthy Twists

    July 28, 2016 at 3:10 am

    Nice soft veg buns !!!

  • Amrita Roy

    July 28, 2016 at 3:36 am

    I love the shape of the buns…

  • Rafeeda AR

    July 28, 2016 at 4:47 am

    I just love how these buns are shaped, and the filling too… so delicious! Apt for a light dinner or snack… pinning this up…

  • Jolly M

    July 28, 2016 at 2:44 pm

    Looks so delicious..love the shape and use of mint & coriander chutney in a buns,Bookmarking it !!

  • Jolly M

    July 28, 2016 at 2:44 pm

    Looks so delicious..love the shape and use of mint & coriander chutney in a buns,Bookmarking it !!

  • Mayuri Patel

    July 29, 2016 at 5:45 pm

    Thank you

  • Mayuri Patel

    July 29, 2016 at 5:45 pm

    Unusual way to shape the bread. I too love it.

  • Mayuri Patel

    July 29, 2016 at 5:46 pm

    Thanks Rafeeda.

  • Mayuri Patel

    July 29, 2016 at 5:47 pm

    Jolly the mint and coriander chutney did add a unique flavour to the buns.

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