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Homemade Stuffed Masala Buns are filled with curried vegetables and baked. Ideal food for picnics or to enjoy with soups and salads.
5 from 5 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 2 hrs 45 mins
Course Bread, Side Dish
Cuisine Indian
Servings 8 buns



  • 2 cups wholewheat flour
  • 1 cup plain flour or bread flour
  • 2 tsp instant active dry yeast
  • 1 cup warm water or milk
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsp oil
  • ½ tsp cumin seeds
  • extra oil for greasing
  • extra flour for dusting


  • ½ cup boiled or steamed peas
  • ¼ cup sweet corn
  • ¼ cup peeled and diced carrot
  • ½ cup peeled and diced potatoes
  • ½ cup tiny cubes of paneer
  • 1 medium onion, chopped
  • 1-2 cloves garlic, finely chopped
  • 1 tsp ginger paste
  • ½ - 1 tsp green chilli paste
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 tsp coriander powder
  • ¼ tsp clove powder
  • ½ tsp cinnamon powder
  • 1 tsp salt
  • ½ tsp sugar
  • generous pinch of asafetida if using any
  • 1 tbsp lemon juice
  • 2-3 tbsp fresh chopped coriander


  • 1 tbsp milk
  • 1-2 tbsp seasame seeds



  • Mix the flours, salt, sugar, cumin seeds and yeast in a mixing bowl.
  • Add oil and rub into the flour.
  • Add warm water or milk and bring together the mixture into a dough.
  • Dust the worktop with some flour. Transfer the dough on to the worktop.
  • Knead the dough for 10-15 minutes till its smooth. If you use the dough kneading machine then allow it to knead for 5-7 minutes.
  • Shape into a ball.
  • Grease the bowl with some oil. Rub some oil all over the dough too.
  • Place the dough in the greased bowl. Cover and put in a warm place.
  • Allow the dough to ferment till its double the size. Mine took 1 hour 15 minutes.


  • Heat oil in a pan over medium heat.
  • Add mustard and cumin seeds.
  • As soon as the seeds begin to sizzle or pop, add chopped onion and asafetida.
  • Stir fry the onion till its soft.
  • Add chopped garlic and stir fry for a few seconds.
  • Add ginger and chilli paste. Add turmeric powder and mix well.
  • Add the vegetables and salt.
  • Lower the heat and cover the pan with a lid.
  • Allow the vegetables to cook for 5-7 minutes.
  • Stir the vegetables. If the vegetables begin to stick to the pan, add about 1-2 tbsp water.
  • Cover and cook for 2-3 minutes. Take the pan off the heat.
  • Add sugar, clove, cinnamon, coriander powders, lemon juice and chopped coriander.
  • Mix well. Allow the stuffing or filling to cool down completely.


  • Deflate the risen dough by gently knead it a bit.
  • Grease a baking tray with some oil or line it with parchment paper.
  • Dust the worktop with flour.
    Shape the dough into a ball, roll it out a bit into a 5-6 inches diameter circle.
  • Cut the dough into 8 pieces.
  • Roll each piece into a ball.
  • Roll one piece of dough ball into a 4-5 inch diameter circle.
  • Put about 2 tbsp filling in the middle.
  • Gather up the sides, pinch and close the dough.
  • Shape into a round ball.
  • Place the stuffed dough ball on the prepared baking tray.
  • Repeat the above steps with the remainder dough balls and stuffing.
  • Cover the stuffed buns with a damp cloth and allow the dough to rise for 30-45 minutes. It depends on how warm yoru kitchen is. Colder place may take a longer time. Basically, allow it to ferment till nearly double in size.
  • Preheat the oven to 180°C.
  • Brush the bun tops with some milk.
  • Sprinkle the top with sesame seeds.
  • Put the baking tray with the risen buns in the oven.
  • Bake for 20-25 minutes or till the tops are golden brown in colour.
  • Remove the tray from the oven.
  • Remove the baked buns from the tray and allow them to cool down a bit on a wire rack.
  • Enjoy the buns with some sauce, with your favourite salad or soup.
Keyword home baked bread, vegetable stuffed buns