Homemade Buns Stuffed With Licious Shikampuri Kebabs

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4.25 from 4 votes

About Homemade Buns Stuffed With Licious Shikampuri Kebabs

The aroma of freshly baked buns instantly takes me back to the cherished Iyengar-style aloo buns, a nostalgic snack that pairs perfectly with a steaming cup of tea or filter coffee—my go-to comfort drinks. My journey into bread baking, however, was anything but smooth; countless attempts were met with stubborn yeast, tricky dough, and overbaked loaves. But then, a breakthrough! Nothing compares to the joy and unmistakable fragrance of homemade bread filling your kitchen, making store-bought loaves a thing of the past.
Inspired by Plattershare’s surprise featuring Licious Desi Marinates, I decided to elevate classic stuffed buns by filling them with succulent Shikampuri kebabs for the very first time. The result is a fusion delight—soft, fluffy buns enveloping spiced, savory kebabs, offering a unique twist on traditional homestyle baking. Experience the magic of fresh, homemade buns with a flavorful filling that promises to make every snack or brunch memorable.
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Recipe Time & More

Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Calories 731 kcal
Servings 4

Ingredients
 

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Instructions
 

  • Sift the flour into a bowl, stir in the yeast, salt & sugar
    Homemade Buns Stuffed With Licious Shikampuri Kebabs - Plattershare - Recipes, food stories and food lovers
  • Add curd next and mix well
    Homemade Buns Stuffed With Licious Shikampuri Kebabs - Plattershare - Recipes, food stories and food lovers
  • Add the lukewarm water and knead until a soft dough consistency is formed, cover and set aside for 20-30mins in a warm place
    Homemade Buns Stuffed With Licious Shikampuri Kebabs - Plattershare - Recipes, food stories and food lovers
  • The dough would have doubled in consistency
    Homemade Buns Stuffed With Licious Shikampuri Kebabs - Plattershare - Recipes, food stories and food lovers
  • Meanwhile heat a grill girdle and fry the Licious kebabs, until golden brown
    Homemade Buns Stuffed With Licious Shikampuri Kebabs - Plattershare - Recipes, food stories and food lovers
  • Divide the risen dough, flatten and fill in the fried kebabs, seal to form buns. Place them on a baking tray, lined with parchment paper brushed with oil. After about 10mins you will notice the buns would have risen
    Homemade Buns Stuffed With Licious Shikampuri Kebabs - Plattershare - Recipes, food stories and food lovers
  • Pre heat the oven to 180 degrees for 10min. Brush the risen buns with olive oil, drizzle sesame seeds and let it bake until golden brown
    Homemade Buns Stuffed With Licious Shikampuri Kebabs - Plattershare - Recipes, food stories and food lovers
  • Once you remove them from the oven. Brush the buns with unsalted butter, let it cool for 5mins or so before cutting
    Homemade Buns Stuffed With Licious Shikampuri Kebabs - Plattershare - Recipes, food stories and food lovers

Recipe Notes

Additional Tips

  • For an extra burst of flavor, brush the tops of the buns with a mixture of melted butter and a pinch of chaat masala immediately after baking; this gives a fragrant, savory finish that complements the Shikampuri kebab filling.
  • If you prefer a crispier crust, let the baked buns cool on a wire rack uncovered instead of wrapping them in a cloth, which helps maintain the outer crunch.
  • To make a vegetarian version, substitute the Shikampuri kebabs with a filling of spiced mashed potatoes, green peas, and paneer, seasoned with garam masala and fresh coriander—perfect for those who enjoy classic Iyengar-style buns with a twist.
  • For a visually appealing touch, sprinkle sesame or nigella seeds on top of the buns before baking; this not only adds crunch but also gives a bakery-style appearance.
Tried this recipe?Mention @plattershare or tag #plattershare!
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4.25 from 4 votes

Recipe Nutrition

Calories: 731kcal | Carbohydrates: 99g | Protein: 15g | Fat: 30g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Sodium: 670mg | Fiber: 5g | Sugar: 1g

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Jyothi Varne
Jyothi Varne
Articles: 31

4 Comments

4.25 from 4 votes

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