Homemade Buns Stuffed With Licious Shikampuri Kebabs
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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
Ingredients
- 500 gm All Purpose Flour (Maida, or maida maida)
- 1 sachet Yeast (easy blend dried)
- 1 tsp Salt (or as per taste)
- 1 tsp Sugar
- 200 ml Lukewarm Water
- 100 gm Yogurt
- Olive Oil (pre baking, or brushing for brushing)
- Unsalted Butter (for brushing (post baking) at room temp)
- Sesame Seeds (or topping for drizzling topping)
- Licious Shikampuri Kebabs (stuffing licious shikampuri kebabs)
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Instructions
- Sift the flour into a bowl, stir in the yeast, salt & sugar
- Add curd next and mix well
- Add the lukewarm water and knead until a soft dough consistency is formed, cover and set aside for 20-30mins in a warm place
- The dough would have doubled in consistency
- Meanwhile heat a grill girdle and fry the Licious kebabs, until golden brown
- 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
- 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
- Once you remove them from the oven. Brush the buns with unsalted butter, let it cool for 5mins or so before cutting
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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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
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This is perfect! Can’t wait to taste it.
Looks so delicious! Thanks for the recipe.
This looks so soft awesome yummmm 😀
What a delightful recipe! Thanks for sharing.