Stuffed buns

Lifestyle Monday 25/June/2018 17:44 PM
By: Times News Service
Stuffed buns

Eat Mumbai's popular street food vada pav, the healthy way as a baked delight.
5g active dry yeast
1 teaspoon sugar
1 cup whole wheat flour
1 teaspoon salt
2 tablespoons oil
200ml water
2 tablespoons milk for milk-wash
1 tablespoon sesame seeds
1 cup potato stuffing
For potato stuffing
3 potatoes boiled and peeled
2 teaspoons oil
1 teaspoon mustard seeds
Pinch of asafoetida
Few curry leaves
2 teaspoons ginger and garlic finely chopped
1 green chilli finely chopped
1/2 teaspoon turmeric powder
Salt to taste
2 tablespoons coriander leaves finely chopped
Boil or steam the potatoes until soft, peel and mash coarsely. Next prepare the tempering: Heat oil and add mustard seeds and asafoetida. When they crackle, add the curry leaves, followed by ginger, garlic, green chilli, turmeric and salt. Mix well and cook for a few minutes till the ginger and garlic are cooked, be careful not to burn the tempering. Add the tempering to the mashed potatoes, along with the chopped coriander leaves and leave aside for stuffing. In a bowl, mix yeast and sugar with lukewarm water. Let the solution rest until yeast froths. In a mixing bowl, mix wheat flour, salt, oil, and yeast solution. Knead the dough with water. Place the dough in a greased bowl. Cover it with cling wrap. Let it rest until it doubles in volume. Once the dough rises in volume, punch the dough to release air and divide the dough into 8 equal portions. Roll each dough ball in a small disc, place potato stuffing. Seal all the edges. Place shaped vada pav buns on a baking tray lined with parchment paper. Let them rest for 20 more minutes. After 20 minutes of resting, brush the vada pav with milk and sprinkle sesame seeds. Meanwhile preheat the oven at 200°C. Bake vada pav buns in a preheated oven for 25 minutes. After 25 minutes, take the baking tray out, brush the baked vada pavs with butter. Allow them to cool on a wired rack.

Lip smacking, fluffy buns with the delectable stuffing of chicken tikka that will leave you asking for more.
For the buns
1 cup whole wheat flour
1 cup all purpose flour + more if needed
1 tablespoon instant yeast
1/4 cup oil
1 tablespoon sugar
1 teaspoon salt
1/2 cup warm water (approx.)
For the filling
200g chicken breast, cut into bite sized pieces
1 teaspoon Kashmiri chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon coriander powder
1/4 teaspoon red chilli powder
1 teaspoon cumin powder
1 teaspoon Kasuri methi, crushed
1 teaspoon ginger garlic paste
1 tablespoon yoghurt
Salt to taste
To prepare the dough, add the flours into a large bowl and whisk well. Add in all the ingredients except the water and mix well with your hands to get a crumbly mix. Slowly add water and start to bring the dough together. Knead till you have a sticky dough. Grease the bowl, keep the dough in and set aside covered for an hour or till doubled in size. To prepare the filling, marinate chicken with all the ingredients for an hour and grill till both sides are golden. Punch down the dough and divide the dough and the filling into 8-10 portions. Take a dough portion, spread it out in your hand, fill the chicken tikka stuffing into the centre and slowly close the dough. Seal all the sides with your hands and shape it into a ball. Repeat till all buns are made. Cover and leave for 30 minutes. Brush the top generously with milk (2 tablespoons) or with egg. Preheat your oven to 180 degrees C. Bake for 25 minutes till the top appears golden brown. Serve warm.

Every chocolate lover's dream comes true as these scrumptious buns are full of chocolate.
2 teaspoons active dry yeast
1 cup barely warm milk
3 cups all-purpose flour
2 tablespoons butter, melted + 1 tablespoon butter, melted
3 tablespoons sugar
1 teaspoon salt
1 egg
1 tablespoon orange zest
4-6 chocolate chips
In a large mixing bowl, sprinkle the yeast over the warm milk and let sit for 5 minutes. Add 2 tablespoons melted butter, sugar, salt, egg, and orange zest. Stir until blended and fragrant. Add 3 cups of flour and mix until the dough comes together. On a lightly floured surface knead the dough until soft, adding more flour to keep the dough from sticking if necessary. Transfer the kneaded dough to a lightly oiled bowl. Cover with plastic wrap and a clean kitchen towel. Let the dough rise in a warm area until it doubles in size, about 2 hours. Punch dough down, divide into 12 equal portions, and shape each portion into a round ball. Make a small hole or dent in each ball and place 1 tablespoon chocolate chips. Cover the chocolate with the dough and roll to seal all edges. Place rolls on baking sheet coated lightly with cooking spray. Cover with a kitchen towel and let it rise for another 20 minutes. Preheat oven to 200 C degrees. Brush 1 tablespoon melted butter over the rolls. Bake for 8-12 minutes or until lightly browned. Serve warm or at room temperature. [email protected]