Masala Buns - Eggless Whole Wheat Buns with a Spicy Filling
Ingredients (Makes 12-14 buns)
For the buns:-
1.5 cup durum atta (whole wheat flour)
1/2 cup all purpose flour
1 tsp ajwain (carrom seeds)
1.5 tsp kasuri methi, fine crushed between palms (dry fenugreek leaves)
1/2 tsp salt
4 tbsp olive oil (substitute with melted unsalted butter)
1.5 tbsp granulated sugar
2 tsp active dry yeast
1/4 cup luke warm milk
1/2 cup luke warm water (or as required for kneading the dough)
Melted unsalted butter for brushing
Flour for dusting
For the filling :- (Makes 1.5 cups)
2 medium boiled potatoes, slightly mashed (but with little chunks)
1/2 cup colored bell peppers of choice, finely chopped
1/2 cup fresh or frozen green peas
2 scallions, white & green parts chopped separated
1 fat garlic clove, grated
3 - 4 Thai green chillies, finely chopped (adjust to tolerance)
1/4 tsp roasted cumin powder
1/2 tsp garam masala
1 tbsp fresh lemon juice
Salt to taste
2 tbsp olive oil
Method:-
In a bowl, add the flours along with crushed kasuri methi. Sift this flour mix once. Add ajwain (carrom seeds) to the sifted flour and set aside.
Dissolve 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.
While the yeast is frothing, in a large bowl (enough to hold doubled up dough after rise), tip in the salt.
Top it up with sifted flour, olive and foamy yeast paste [ in this order].
Start mixing in lukewarm water till everything comes together.
Note :- Start with 1/4 cup of water to begin with. Once a loose 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 (s)of water, if you feel it sticky, add some flour to bring it together.
Brush some oil on all sides of the bowl, and once kneaded, transfer the dough back to the bowl.Brush some 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.
While the Dough is rising
Make the Masala/Spicy Filling:-
In a pan, heat up the oil. Once the oil is hot, add the chopped white parts of scallions and saute for 4-5 minutes on high.
Next, add the garlic along with chopped green chillies.Saute for 30 seconds or till you smell the aroma.
Next add all the vegetables along with salt to taste, mix well & reduce heat to medium and let cook for 10 minutes uncovered till the pepperspeas are tender.
Remove from heat and while still hot, add the chopped green scallion parts, cumin powder, garam masala and lemon juice.Mix well and set aside to cool.
Stuffing the buns & Baking:-
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 tbsp of Masala filling into the centre of each dough circle and pinch all sides to make a stuffed dough ball.
Smear the pinched ball all over with oil and line on the baking sheet, pinched side down.
Line the balls atleast 3 " away from each other so that they do not touch each other when they rise.
You may use more than 1 baking sheet (if required) to line the dough balls.Let rise in a warm place for 15 more minutes.
While the stuffed balls are rising, preheat oven to 375 F/190 C.Bake the risen balls for 13-15 minutes
or till they are light brown in color and you smell the aroma of baked dough & kasuri methi.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.
