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Home » BAKING » Stuffed masala buns, masala bun recipe, eggfree

Stuffed masala buns, masala bun recipe, eggfree

by 166 Comments

stuffed-buns
I had long time wish for trying out these  stuffed buns/masala buns. When ever any of our blogger friends post stuffed buns, I always wish I could try it out and today is the day! I just followed the same recipe for the dough as my pizza dough…Stuffing also of our own choice/imagination. I have posted a pizza bun too check it out!

stuffed-buns-recipe

Stuffed masala buns recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time:1 Hr dough resting time    |  Cook time: 30 mins     |  Makes: 6

Ingredients

Maida/All purpose flour – 1 & 1/2 cups

Milk – 1/4 cup

water – 1/4 cup (add if more needed)

Active dry yeast – 3/4 tblsp

sugar – 1 tbsp

Salt – 3/4 tsp

Olive oil – 3 tbsp

For stuffing

Potato – 2

carrot,beans,peas (together) – 1/2 cup

Onion – 1

Jeera or ajwain/omam – 1 tsp

Garam masala powder – 1/4 tsp

Red chilli powder – 1/4 tsp

Turmeric powder – 1/8 tsp

Coriander leaves, chopped – 3 tbsp

Lemon Juice – from 1/2 lemon

Oil – 1 tsp

Salt – As needed

Method

  1. Warm the milk,add sugar to it and mix well. Add the yeast to it and mix well. Keep aside for 5 mins. It will froth and raise. This means your yeast is good to use in this recipe. If it doesnt, your yeast is old and not active. Do not proceed to make the recipe. Try new stock of yeast. Just make sure the milk is just luke warm, not hot. 

    2. step1 masala buns

  2. Take flour and make a dent,add water,olive oil,salt in it and the yeast completely dissolved in the milk. Mix and make a smooth dough,keep in a warm place covered with a cling wrap for an hour.

    3. masala buns flour  masala buns Dough

  3. Meanwhile prepare the stuffing. Cook the vegetables and heat a pan with oil,season with jeera/ajwain,add the onion and fry till transparent. Add the masala powder,red chilli powder,turmeric and salt and give it a quick stir

    4. stuffing preparation stuffing preperation

  4. Add the cooked,mashed vegetables and fry till everything mixes well. Remove from fire and add the coriander leaves and lemon juice if desired,mix well.

    5. add the cooked veggie stuff

  5. By now/after an hour, the dough we prepared would have doubled in size. Take it again and just give it a gentle knead and make six equal sized balls. Line a baking tray with aluminium foil,grease with olive oil and arrange the rolled balls with enough spacing between them. Brush with olive oil 

    6. double raised dough roll into balls

  6. Meanwhile roll the stuffing after cooling down completely.The stuffing should be around half the size as we roll the buns. After 10 minutes or so the rolled bun dough, would have raised again ( may be I can say little) . Take each bun and make a dent in the middle.

    7. roll the stuffing make dent

  7. Keep the rolled stuffing inside and pinch all the end towards centre to cover the stuffing.
    keep stuff pinch
  8. Roll in to smooth bun. Repeat for every bun. Arrange them in the lined baking tray. Keep the pinched/ joined side down.Brush them well with olive oil.

    9. roll smoothly Arranged

  9. Preheat the oven for 190°C. When the preheat is finished,by now the buns would have raised too(refer the picture below). Brush generously with milk. Bake for 17- 20 mins or until the top crust turns golden brown in colour. (Mine took exactly 19 mins) Smells heavenly!!

    10. doubled Baked

Notes:

  • You can use the stuffing of your choice,use your imagination and adjust according to your taste!
  • I have measure everything properly and tried my best to give the exact measurement.Just adjust the water quantity alone if you feel the dough is very stiff.
  • The dough should be soft and pliable,not stiff.
  • The Yeast is very important factor,let it be active and fresh,otherwise the whole recipe is flop. I have shown the pictures how the dough is doubled,so if yours is not raising properly then you can know that your yeast is not active.

After finished baking,brush them with butter or oil and enjoy with tea/evening snack! This would be a great snack for kids after they come back from school!
stuffed-masala-buns-recipe

Please refer to my fellow blogger’s stuffed buns too: => Lataji’s Healthy version of stuffed buns. 

Reader Interactions

Comments

  3. Happy Cook

    I love stufffed buns, here it is always with chicken though for my carni hubby an daughter, next time when i make chicken filling for them i will do this vegg one for me. Looks super yumm.

    Reply

  6. Nags

    bookmarked for this weekend. tell me this, after the first rolling, will the dough double in size in 10 mins? before the stuffing step, that is.

    Reply

  8. RAKS KITCHEN

    Nags Dint noticed exactly,but how much ever it raises thats enough if you keep for 10 mins 😉 Will edit in post too…but will raise as I have shown in the second 10 mins, i.e ; after stuffing step- cant say double right?

    Reply

  29. Pavithra

    Hey exactly I use same pizza dough for making buns some time ..I love it a lot. And some time wheat dough for making buns which is more healthier. And I need not say anything abt ur finish, ur step pictures and also the photos. Anytime everytime it comes out neat and good right Raji… But really wish I could drop in ur place if i was there.

    Reply

  30. Pavithra

    Raji One small suggestion just brush milk or little cream before baking to get nice shiny golden color on top of the bun and sprinkle little sesame seeds, I do it with egg since u dont I told this dear.

    Reply

  35. RAKS KITCHEN

    pavi, Ya I did the same for my garlic buns(brushed with milk) this time I dint do coz I used milk to knead,but I think as u have said,brushing with milk make the outer crust look nice colour,will keep that in mind 🙂

    Reply

  36. himani

    Hi Raji,
    I have been a silent visitor for quite sometime. I've to tell you this, you are at the top of my blog visit list. All your recipes are simple, easy to follow and the best of all, your clicks…they make people or me at least drool over and I can't wait to try them at home. I was looking at pics of these kind of stuffed buns on others blog and wanting to the make them at home for quite some time. But when you do it, it pushes me to the edge and I can't wait any longer. Stepwise pics, instructions and your snaps inspire me a lot to go to my kitchen right when I read any of your posts
    Keep up the awesome work…

    Reply

  49. vidhas

    Buns looks yum!!! Awesome clicks raji. Perfect for kids and for elders too. Do you use a combination oven or OTG, i don't have a oven but i amplanning to buy.

    Reply

  64. Sharmi

    Dear Raks, I tried the rasgullas/ rasmalai and they were so good. I posted in my blog:) Thanks a lot for the elaborate recipe. I am planning to try your Jangiri and badusha too.
    One doubt- can we make these lovely buns in the microwave?

    Reply

  65. Suparna

    hi Raks,
    Good to be back to ur bright and beautiful blog 🙂
    Breads and buns are something that I hesitate to make! I'd surely give this recipe a try! these look so picture perfect!
    Wishing u and ur family wellness, prosperity and happiness for this diwali!
    TC

    Reply

  66. RAKS KITCHEN

    Sharmi,Thanks so much for trying and the feedback:)
    Do try and let me know how your jangri and badusha turned out!
    Regarding buns, sorry you cant, only can bake in convection mode-not in micro wave mode…

    Reply

  70. Megha

    Will you let me check any other blog tonight 😛

    I have gone through the pizza recipe, the pasta..garlic buns and now here i am stuck on this one..the stuffed buns.. 🙂 ..

    You seem to be an amazing cook.. love the way you have shared your recipes..!!

    Ever tried teaching 😛
    would like to hear from you soon!.. n yes, m sure your family loves your food! 🙂 ..

    Megha.. 🙂 .. *hugs*

    Reply

  72. thomas

    Hello, I live in Botswana. My hometown is Bangalore. When we were young we used to relish on potato buns on our way home from school. I was actually thinking to make this from a long time and finally I did so. A special thanks to for the step by step recipe. It came out wonderful and tasted very good. A wonderfully executed recipe

    Reply

  75. Mitha

    Hi Raks bun turned out really good
    but I added less salt and i baked it in convection mode for 25 minutes and then put under grill for 5 minuted. but the buns did nt brown on the top. it looked plain white in colour.
    what should ve been done ?
    what should i do when I bake nbext time ?
    can i refrigerate the dough and use the other day ?
    many thanks
    I never thought stuffed buns are made so easily
    and without ur step by step instructions my buns would ve turned disasterous

    Reply

  77. sangee vijay

    Tried this stuffed bun too…took your dough recipe n made both sweet n savory version…gobi stuffed buns n coconut stuffed buns(to be blogged soon)..,thank you so much for the wonderful recipes…and I have some more to try from here 🙂
    Thank you n keep up the great work !!

    Reply

  86. vaga

    Hi,

    Your website has very different recipies that nobody has even tried. I like all of yours. All others have rice, subzis etc., yours is very really nice. And the pictures are really great. A picture for every step, gives us confidence & motivation. Hats off!

    – Vasantha

    Reply

  97. sudha prabhu

    Hi, yummy buns…can you tell me which is good for baking an OTG or combination microwave oven. If combination microwave oven which brand do you have?. I am planning to buy a oven for baking..

    Reply

  104. Mahek

    Hi
    Amazing recipe
    Looks so good , that I want to Try this one.. I have never baked a bread before so a bit skeptical…
    I have a black and decker small OTG .. WILL I BE ABLE TO BAKE THIS IN THAT???

    Reply

  110. Sangeetha

    Hi,

    can you please give me the time and temperature for microwave convection model. I have whirpool microwave with convection model. I would appreciate if you can get me the following details. .
    1. preheat temperature,
    2. baking temperature and time for convection model

    Thanks,
    Sangeetha

    Reply

  114. aarathi

    I tried the stuffed bun please let me know once the atta s done and its raised can we keep it out overnight or inside the fridge if we r making for next day morning

    Reply

  129. kiruthi

    Hi.. All ur recipes are good.. Looking awesome… I have tried ur buns.. Bt the crust is not browning properly… Is it because I have used less oil for brushing or is it something else

    Reply

  142. Raks anand

    You can follow the same ruchi. Make sure to use more water. If sticky you can dust with flour. The Softness depends on this provided the yeast works well and dough raises. Also give milk wash generously before baking.

    Reply

  143. ruchi thapliyal

    But raks will only more water will be enough to make the wheat buns soft..because I tried paneer stuffed wholewheat buns …dough was perfect tough ,and even raise well, but the buns were not that soft.

    Reply

  144. Raks anand

    Sure whea tflour will have it effect on texture, I have not used any other ingredient to make it softer and tried. So no idea how to make it more softer like APF buns

    Reply

  151. Raks anand

    Refer my Spicy veggie pizza post from recipe index or using the search box 🙂 In a bowl, mix flour, salt and yeast. Mix milk and water and heat it just luke warm. Dissolve sugar in it. Now add this milk and olive oil to the flour and mix. Make a smooth dough. Knead for 5 minutes. Keep aside covered with a cling wrap. Preferably in a warm place. I keep inside the oven with oven light ON. After an hour or 1 & 1/2 hour, the dough would have doubled and risen

    Reply

  156. Asha

    Hi Raks… the instructions and measurements are accurate… I tried it… just that mine came a little hard not sure why? What could be the reason…?

    Reply

  158. Anusha Madhavan

    Raji, Made this yesterday and we loved it !
    My daughter did a thumbs-up after tasting and has taken it for her school-lunch.
    I was unsure about stuffed buns because few savory buns I tried earlier were not so flavorful.Your stuffing had the right amount of spices to make the buns tasty. Thanks for 1 more reliable recipe, now I
    can try more buns with confidence. 🙂

    Reply

  159. Your HR Friend

    Hi- I tried these buns today- thanks for the recipe. I had same problem as Ruchi- crust was hard. When i added the amount of water listed the dough became too watery. so i added more flour. Is that the reason it became hard? Should I have left the watery dough? My dough raised well though.
    Looking forward to try making it once again- hopefully soft and supple.

    Reply

  161. Raks anand

    If it is convection or has convection mode, sure you can follow the same way. Please refer to the instructions manual that come along the oven. I have no idea about IFB ovens

    Reply

  163. Raks Kitchen

    You can try reducing baking time next time. Also a tbsp more of liquid. Give generous milk wash on top. Sure will reduce the crust formation. Kneading well for 10 mins too will give good results

    Reply

  164. Mythili

    Hey hi how long can this bun be stored. And how to store it. I want to make it to school snack for my kiddo . Can we make it in the evening and be given to school the next day

    Reply

    • Raks Anand

      Since we stuff masala inside, it is best to consume within the same day. You can bake and cling wrap to refrigerate…, re heat next day to pack for snack box.

      Reply

  165. Vidhya Subramony

    Hey, I made this the first time, and I keep making it weekly nowadays. Do you know the calories that we consume for a bun?

    Reply

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