Masala Stuffed Bun
I am in a baking spree of making breads. Last time, when I made Masala Buns my hubby said that he wants to have Stuffed Bun. So I decided to experiment with Masala Stuffing. Then he said he wants it with Indian Masala stuffing. So I decided to make this Bun and believe me it turned out super delicious.
Ingredients
Maida (All Purpose Flour) - 1.5 Cups
Warm Milk - 1/4 Cup
Water - 1/4 Cup
Salt - 1/2 Teaspoon
Sugar - 1 Tablespoon
Dry Instant Yeast - 3/4 Tablespoon.
Olive Oil - 3 Tablespoon
For stuffing
Vegetables of your choice - 1/2 Cup (Boiled)
Potato - 1 Cup (Boiled and mashed)
Onion - 1 (Small,finely chopped)
Cumin - 1/4 Teaspoon
Chilly powder - 1/4 Tablespoon
Coriander Powder - 1/4 Tablespoon
Turmeric Powder - a Pinch
Garam Masala - 1/4 Teaspoon
Oil and Salt
Method
In a vessel, add the lukewarm milk,sugar and salt and then add the Yeast and mix well. Leave it aside for 5 minutes or till it becomes frothy.
Meanwhile in a vessel, take the Maida,add the olive oil,water and yeast mixture and knead it.
Then cover the vessel it a cling film or plate and set it aside for 1 hour or till it doubles in quantity.
Once the dough is doubled, take it on a floured surface and knead it to a soft smooth dough.
Divide the dough into equal portions and make it into smooth balls.
On a floured surface, using a rolling pin roll the balls into small flat roundels.
Then place the stuffing and make it into a ball.
Place a aluminium foil on the baking tray and grease the foil with Olive oil.
Place the stuffed balls in the tray and leave it aside for 15-20 minutes. Cover it with a wet towel during this time.
Place this in a pre heated oven at 220 Celsius for 15 - 20 minutes.
For Stuffing:
In a Kadai, add little oil and add the Jeera (cumin) and allow it to crackle. Then add the onion and sauté for 2 minutes. Then add the all the dry masala ingredients and sauté till the raw flavour goes.
Then add the mashed potato and vegetable vegetable and sauté for 3-5 minutes.
Allow it to cool down and then make balls with the stuffing.
The stuffing should be half size of the Maida balls.
Inspired by Rakskitchen.
I am in a baking spree of making breads. Last time, when I made Masala Buns my hubby said that he wants to have Stuffed Bun. So I decided to experiment with Masala Stuffing. Then he said he wants it with Indian Masala stuffing. So I decided to make this Bun and believe me it turned out super delicious.
Ingredients
Maida (All Purpose Flour) - 1.5 Cups
Warm Milk - 1/4 Cup
Salt - 1/2 Teaspoon
Sugar - 1 Tablespoon
Dry Instant Yeast - 3/4 Tablespoon.
Olive Oil - 3 Tablespoon
For stuffing
Vegetables of your choice - 1/2 Cup (Boiled)
Potato - 1 Cup (Boiled and mashed)
Onion - 1 (Small,finely chopped)
Cumin - 1/4 Teaspoon
Chilly powder - 1/4 Tablespoon
Coriander Powder - 1/4 Tablespoon
Turmeric Powder - a Pinch
Garam Masala - 1/4 Teaspoon
Oil and Salt
Method
In a vessel, add the lukewarm milk,sugar and salt and then add the Yeast and mix well. Leave it aside for 5 minutes or till it becomes frothy.
Meanwhile in a vessel, take the Maida,add the olive oil,water and yeast mixture and knead it.
Then cover the vessel it a cling film or plate and set it aside for 1 hour or till it doubles in quantity.
Once the dough is doubled, take it on a floured surface and knead it to a soft smooth dough.
Divide the dough into equal portions and make it into smooth balls.
On a floured surface, using a rolling pin roll the balls into small flat roundels.
Then place the stuffing and make it into a ball.
Place a aluminium foil on the baking tray and grease the foil with Olive oil.
Place the stuffed balls in the tray and leave it aside for 15-20 minutes. Cover it with a wet towel during this time.
Place this in a pre heated oven at 220 Celsius for 15 - 20 minutes.
For Stuffing:
In a Kadai, add little oil and add the Jeera (cumin) and allow it to crackle. Then add the onion and sauté for 2 minutes. Then add the all the dry masala ingredients and sauté till the raw flavour goes.
Then add the mashed potato and vegetable vegetable and sauté for 3-5 minutes.
Allow it to cool down and then make balls with the stuffing.
The stuffing should be half size of the Maida balls.
Inspired by Rakskitchen.
0 comments:
Post a Comment