Stuffed Bun

Here is my first attempt to make stuffed bun. It is an easy to make snack or breakfast or even serve as dinner !

Ingredients:

For stuffing:

1. Potatoes, cooked - 1 big
2. Paneer - 1 cup
3. Onion, chopped - 1 medium
4. Ginger, chopped - 1 tsp
5. Garlic , chopped - 1 tsp
6. Green chilli - 1 or 2
7. Cumin seeds - 1 tsp
8. Oil - 1 tbs
9. Turmeric powder - 1/4 tsp
10. Garam masala - 1/2 tsp
11. Coriander leaves, chopped -1 tbs
12. Salt to taste

For bun

1. Wheat flour - 2 cups
2. Instant yeast - 1.5 tsp
3. Salt to taste
4. Italian herbs - 1tsp( optional)
5. Sugar - 1 tsp
6. Milk, warm - 1/2 cup
7. Baking powder -1 tsp
8. Olive oil/ coconut oil - 2 tbs
9. Chia seeds - 1 tsp (optional)

Method:

For stuffing:

1. Heat oil in a pan
2. Splutter cumin seeds
3. Sauté ginger, garlic, green chilli and onion in it
4. Add turmeric powder and give a toss
5. Mash potatoes and paneer
6. Once onion is translucent, add mashed potatoes and paneer and mix well
7. Add garam masala and coriander leaves to the above and switch off the flame
8. Once stuffing is in room temp make balls out of it using your palm

Note: The stuffing should be dry otherwise bun will be soggy
The above recipe for the stuffing is not much spicy, For a more spicy stuffing you may use the Cutlet Recipe mix for stuffing.

 

For bun:

1. Mix yeast in warm milk along with sugar for 5 to 10 min until you see some froth on top
2. Mix flour, salt, baking powder and herbs well
3. Knead the dough by adding milk and oil to the flour mixture
4. Keep dough in a bowl. Cling wrap the bowl and keep for 30 min for the dough to rise
5. Preheat the oven to 150degree Celsius 
6. Knead the dough again to release the air
7. Make balls out of dough and flatten it using your palm
8. Like stuffed parathas, keep a stuffing masala ball in to the flattened dough and close it properly
9. Brush the stuffed bun with oil and keep for 5 minutes
10. Brush with milk and sprinkle some chia seeds on it
11. Bake the bun for 20 to 25 minutes 
12. Once baked, move the buns to a wire rack for cooling

Note:
The buns can be served warm 

It can be stored in fridge for 1-2 days