100% Whole Wheat Potato Stuffed Masala Buns
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100% Whole wheat masala buns Easy to prepare, No kneading required, crunchy top and soft and fluffy from inside.Wanted to make these since long time and found this amazing reason to prepare them. As one of my friend was coming to visit me after a really long time (she likes all my bakes but she like savoury over sweet) So thought of making these spicy buns stuffed with potato masala. It was a hit, she just loved the spicy masala filling inside the softly baked spiced buns. She even asked me to make a batch for her family to take back home. So will make some more for her tomorrow.
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Ingredients
For buns
For filling
- 3 to 4 Potatoes medium-sized, boiled
- 1 Onion small, finely chopped
- 1 Green chili finely chopped
- 1 teaspoon cumin seed
- 1/4 teaspoon Ginger crushed
- 1/2 teaspoon Garlic crushed
- Salt to taste
- 1 teaspoon Coriander powder
- 1 teaspoon Red chili powder
- 1/2 teaspoon Garam masala
- 1/4 teaspoon Turmeric Powder
- 2 tablespoon Coriander leaves chopped
- 2 to 3 teaspoon Oil
- 1 teaspoon oil +1 teaspoon milk mixture to apply on buns while baking
- 1 1/2 tablespoon butter or ghee yo apply on hot buns
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Instructions
- In a large bowl add flour, salt, yeast, chili powder, turmeric, honey, chopped coriander. Do not add salt directly over yeast. Mix everything roughly
- Take 50-50 milk and water mixture and heat it to lukewarm. You can also take 3/4 cup water + 1/8 cup milk powder mixed to make lukewarm mixture.
- If you are using dry active yeast. You can add honey and yeast to lukewarm liquid mixture and set aside for 10-15 minutes to froth. And then use it to knead the dough
- Pour liquid mixture in portions and knead a sticky dough. Much Softer than a chapati dough. See reference pic. Do not knead much, just bring everything together.
- Add a teaspoon of oil and coat the dough. Keep it covered with a kitchen towel till it puffs up double to triple in size.
- It took 2 hours to ferment and double its size for me. It may take more or less time according to weather conditions where you live. Dough has fermented double in size in reference picture.
- Let's prepare filling in meantime. Heat oil in a pan add cumin seeds, green chilies, ginger, garlic, onion and sauté till golden brown. Add boiled mashed potatoes.
- Add the seasoning mentioned; salt, turmeric, chili powder, coriander powder, curry powder and mix everything. Let cook for 2-3 minutes. Switch off flame sprinkle coriander leaves and set aside to cool the mixture a little.
- Once dough doubles, punch it and bring it together to make it smooth. Punched dough shown in reference picture.
- Divide into equal size balls. I made 8 balls out of it.
- Lightly grease your palms with oil press the dough in palm to make a disc.
- Add 1 1/2 tablespoons of the filling, collect dough from the edges by pleating and cover the dough tightly.
- Keep the stuffed buns in a lightly greased baking tray.
- Keep them in 2 inches distance from each other. Cover with clean towel and let the buns rise for 30 minutes. Preheat oven when 20 minutes have passed @ 200C
- They have raised to double in 30 minutes. Mix a tsp of oil and milk and apply on the buns. You can also apply egg wash.
- Bake for 15-20 minutes in a preheated oven. I baked at 200C at convection mode. Please check your oven settings.
- You will know when your buns will turn golden brown, that means they are ready.
Notes
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Recipe Nutrition
Calories: 277 kcal | Carbohydrates: 49 g | Protein: 8 g | Fat: 6 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 0.1 g | Cholesterol: 8 mg | Sodium: 354 mg | Potassium: 480 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 367 IU | Vitamin C: 18 mg | Calcium: 56 mg | Iron: 3 mg
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