Stuffed Buns

Last week when I made whole wheat buns, it was a great hit. That’s why I thought of making Massla Buns (stuffed buns) and I was very pleased with the result. I used cauliflower to stuff the buns; you can use paneer, potato, peas or even any leftover veggie for the stuffing.

Ingredients:

For Stuffing

Grated cauliflower 1 cup

Finely chopped green chilli 2

Salt to taste

Turmeric powder (haldi) 1 tsp

Dry mango powder (amchur powder) 1 tsp

Oil 1 tbsp

Chopped coriander 2 tbsp

Cumin (Jeera) ½ tsp

For Buns

Wheat Flour-3 cups

Yeast-2 tblspn

Salt to taste

Sugar-1 tblspn

Olive oil-1 tblspn

Warm water -1/2 cup

Curd-1/2 cup

Milk-1 tblspn

Sesame seeds-2 tblspn

Method:

Add yeast and sugar in warm water with curd and let it sit for 5 min or till bubble appears.

In a mixing bowl, mix together wheat flour and salt.

Then pour the yeast mixture in this and make a soft dough out of this.

Drizzle oil over this and cover it with plastic wrap or wet thin cloth and let it sit till it is doubles in size.

Then punch the air out of this and again knead it for 5 minutes.

In the meantime Heat oil in the pan, add cumin in it.

When it crackles add cauliflower, turmeric powder, salt, green chilli.

Once cauliflower is soft (mashy consistency) sprinkle dry mango powder and coriander.

Divide the dough in to equal portions and form balls out of it. Flatten each ball and place some stuffing on it (like how you do for aloo paratha).

Arrange it in a well oiled tray and cover it with a damp cloth. Let this rest for 30 minutes or till it increase in size.

Just before baking brush this with milk and sprinkle some sesame seeds over it.

Put this in preheated oven (220 °C or 450°F).Cook for 15 min till light golden colour.

Serve hot with tomato-garlic chutney or mint-chilli chutney