Yields: 16 buns
Do you like stuffed buns or masala buns? If you do, try these wholesome buns made from whole wheat and stuffed with mixed vegetables. These buns are great to have along with your evening coffee or tea or they can be served as light dinner too. Preparation of these buns is not as laborious as it seems.
Ingredients:
For Buns:
Whole Wheat Flour – 4 cups
All-purpose flour – 1 cup
Yeast – 4 teaspoons
Sugar – 3 tablespoons
Butter, melted – 2 tablespoon + brushing
Warm Water – 1 cup
Warm Milk – 1 1/2 cups
Whole Milk, for brushing – 1/4 cup
Sesame Seeds – 3 tablespoons
Salt – 1 1/2 teaspoons
For Vegetable Mixture:
Onions – 2
Carrots – 3
Potatoes – 3
Beans – 12
Garlic Cloves – 3
Corn – 1/2 cup
Peas – 1/2 cup
Mint Coriander Chili paste – 1 tablespoon
Cooking Oil – 2 teaspoons
Tomato Ketchup – 1 tablespoon
Garam Masala – 2 teaspoons
Red Chili Powder – 1 teaspoon
Turmeric Powder – 1/2 teaspoon
Salt to taste
Method:
Preparing Vegetable Mixture (Stuffing):
- Chop onion, carrot, potato and beans.
- Using little water, boil carrot, potato, beans, peas and corn until they are soft but still hold shape, al dente. Turn off the heat and separate the liquid (broth) from the cooked vegetables. The broth can be used for making soups when needed.
- Mince garlic cloves.
- Heat oil in a pan, add chopped onion and minced garlic. Saute until they turn translucent.
- Add mint, coriander and chili paste, saute for 1 minute. To prepare mint, coriander and chili paste, blend about 5-6 leaves of mint, 4-5 strings of coriander leaves and one green chili using very little water. Use just 1 tablespoon of this paste and refrigerate the rest and use as needed for any other food preparation like chat, roti, gravies, pulao etc.,
- Now add cooked vegetables, tomato ketchup, garam masala, red chili powder, turmeric and salt. Cook on low flame until the mixture has no moisture.
- Add chopped coriander leaves, mix well. Set aside to cool down.
Preparing Buns:
- In a bowl combine water and milk.
- Take half the portion of it, add yeast and sugar, mix well. Let it stand for 5 to 10 mins until the mixture is frothy. Add melted butter, mix gently and set aside.
- Meanwhile take whole wheat flour and all-purpose flour in a mixing bowl. Add salt and mix well using a whisk or sieve.
- Take remaining liquid and the frothy yeast mixture in a large mixing bowl.
- Slowly fold in the flour to the liquid mixture, knead well.
- Dust the cleaned kitchen platform with 2 teaspoons of all-purpose flour and knead it for 5-10 minutes using your palm. Make a big and a smooth dough ball.
- Place the dough ball in a greased bowl, smear a teaspoon of oil over the dough and cover it with a cling wrap or wet kitchen cloth. Let it rest for an hour or two until it doubles in volume.
- Remove the cling wrap and place the dough on a slightly dusted kitchen platform. Divide the dough into two equal portions and each portion into 8 equal portions to yield 16 equal pieces.
- Grease and dust 2 large baking trays.
- Roll each piece into a smooth ball, flatten it slightly, stuff the vegetable mixture and bring the edges of the dough ball together to seal it well. Place stuffed balls on the baking tray such that the sealed side is at the bottom.. Repeat this for all the remaining dough balls.
- Brush each stuffed ball generously with whole milk and sprinkle sesame seeds on top.
- Bake for 20 minutes or until the buns are golden brown and are baked through. Remove from the oven and place them a cooling rack.
- Brush some butter on top of the buns to get the glossy crust.
- Serve hot. Remaining buns can be refrigerated for upto 2 days in an air-tight container. To re-heat, do not microwave as it makes soggy. Instead warm them in the conventional oven.
Note:
- You can prepare buns with only all-purpose flour if you prefer that way.
- You can use any stuffing of potato, onion, cheese, paneer or any other variation as per your taste.
