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Masala Buns

Tanvi Srivastava
Whole wheat eggless buns with a spicy indian spiced potato filing. These buns pair great with chai.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Snack
Cuisine Indian
Servings 14 buns

Ingredients
  

For Eggless buns

  • 1.5 cup atta whole wheat flour
  • ½ cup all purpose flour
  • ½ teaspoon ajwain carrom seeds
  • 1 teaspoon kasuri methi dried fenugreek seeds, crushed between palms
  • ½ teaspoon salt
  • ¼ cup oil
  • 1.5 sugar
  • 2 teaspoon active dry yeast
  • ¼ cup milk luke warm
  • ½ cup water luke warm
  • Melted butter for brushing
  • Flour for dusting

For Spicy Potato filling

  • 2 tablespoon cooking oil
  • ½ teaspoon cumin seeds
  • 3 indian green chillies (hot), adjust to taste
  • 1 teaspoon garlic finely chopped
  • 2 medium potatoes boiled, peeled
  • ½ cup peas blanched
  • 2 scallions finely chopped
  • 1 teaspoon garam masala
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon chopped cilantro
  • 1 teaspoon salt adjust to taste

Instructions
 

Make The Dough

  • In a small bowl, mix sugar in luke warm milk. Add yeast and set aside till frothy. Note:-If you dont see foam within 30 seconds of dissolving the yeast, discard the mix & restart.
  • In a bowl, sift the flours Add ajwain, kasuri methi to the sifted flour and mix well.
  • In another large bowl (enough to hold doubled up dough after rising), add. Add the sifted flour, olive and foamy yeast paste [ in this order].
  • Start mixing in lukewarm water till everything comes together.
    Note :- Start with ¼ cup of water to begin with. Once a dough ball starts to come together, transfer the dough to a floured surface, and continue kneading for 5-8 minutes till you get a soft, elastic dough. While kneading , if you feel that the dough is on the dry side, add a tablespoon or two of water, if you feel it sticky, add some flour to bring it together.
  • Brush oil on all sides of the large bowl, and once kneaded, transfer the dough back to the bowl. Brush oil on the top of the dough ball, cover the bowl with a damp cloth and set aside in a warm, dry place for 1-1.5 hours to rise.

Prepare the Potato Filling (while the dough is proofing)

  • In a pan, heat up the oil. Once the oil is hot, crackle the cumin seeds in oil.
  • Add the garlic and green chilies next.
  • Next add the potatoes peas and chopped scallions along with salt and garam masala.
  • Mix well and let cook for 4-5 minuets.Then switch off the flame and mix in the lemon juice chopped cilantro. Filling is ready!

Stuff & Bake Masala buns

  • Line a baking/cookie sheet with parchment. Once the dough has risen, punch it down and knead again for 3-4 minutes on a floured surface.
  • Divide the dough into 12 equal balls.Roll out each ball using a rolling pin into a 2" circle.
  • Spoon about 1.5 tablespoon of potato filling into the centre of each dough circle. Pinch all sides to make a stuffed dough ball.
  • Place on the baking sheet, pinched side down.
  • Stuff all the dough portions similarly and line on the baking sheet 2-3 inches from each other so that they do not touch each other during second rise. You may use more than 1 baking sheet (if required) to line the dough balls.Cover with a cloth and let rise in a warm place for 15 more minutes.
  • While the buns are proofing, preheat oven to 375 F/190 C
  • Bake for 15-17 minutes or till they are light brown in color and you smell the aroma of baked dough. Mine took 15 minutes.
  • Once light brown, brush melted butter on the balls and bake for another 3-4 minutes till the tops turn golden brown.
  • Pull out the baking sheet and using a pair of tongs, transfer the baked buns to the cooling rack. Cool slightly and serve warm with tomato ketchup. mango mint chutney, green chutney & masala chai.
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