Stuffed masala buns recipe
Stuffed masala buns recipe with a flavorful potato masala in middle, a perfect tea time snack and kids snack box idea. Stepwise photos.
Servings: 6 Buns
Ingredients
- 1.5 cups All purpose flour Maida
- ¼ cup Milk
- ¼ cup water add if more needed
- ¾ tablespoon Active dry yeast
- 1 tablespoon sugar
- ¾ teaspoon Salt
- 3 tablespoon Olive oil or melted butter
For stuffing
- 2 Potato
- ½ cup Mixed vegetables carrot, beans,peas (together)
- 1 Onion
- 1 teaspoon Cumin seeds or ajwain/ omam
- ¼ teaspoon Garam masala powder
- ¼ teaspoon Red chilli powder
- ⅛ teaspoon Turmeric powder
- 3 tablespoon Coriander leaves chopped
- ½ Lemon
- 1 teaspoon Oil
- Salt
Instructions
Dough
- Warm the milk, add sugar, 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 doesn't, 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.
- 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.
Stuffing
- Meanwhile prepare the stuffing. Cook carrot, beans, peas by steaming or pressure cooking. Set aside. Heat a pan with oil, temper with cumin seeds /ajwain. After that, add onion and fry till transparent. Add the masala powder,red chilli powder,turmeric and salt and give it a quick stir.
- Add the cooked, mashed vegetables and fry till everything blends well.
- Remove from fire, add coriander leaves and lemon juice if desired,mix well.
- 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.
Assemble
- 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.
- Keep the rolled stuffing inside and pinch all the end towards centre to cover the stuffing. 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.
- 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!!
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.