STUFFED MASALA BUNS
Homemade Stuffed Masala Buns are filled with curried vegetables and baked. Ideal food for picnics or to enjoy with soups and salads.
Ingredients
FOR THE BREAD DOUGH:
- 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
FOR THE VEGETABLE STUFFING/FILLING:
- 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
TOPPING:
- 1 tbsp milk
- 1-2 tbsp seasame seeds
Instructions
PREPARATION OF THE BREAD DOUGH:
- 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.
PREPARATION OF THE VEGETABLE STUFFING/FILLING:
- 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.
PREPARATION OF STUFFED MASALA BUNS:
- 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.