Savory Okra & Multigrain Buns: A Unique Fusion Recipe
3 hours 30 minutes
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About Savory Okra & Multigrain Buns: A Unique Fusion Recipe
These Savory Okra & Multigrain Buns offer a delightful fusion of flavors and textures. Imagine soft, hearty multigrain buns infused with the unique taste of sautéed okra, aromatic onion, garlic, and a hint of green chili. The addition of kokum provides a subtle tangy twist, making these buns a truly exceptional culinary experience.Perfect for breakfast, a wholesome snack, or a unique side dish, these buns are packed with nutrients and vibrant flavors. They're a great way to incorporate more vegetables and whole grains into your diet, appealing to both health-conscious individuals and adventurous foodies.Whether served warm with your favorite dipping sauce or enjoyed on their own, these savory buns are sure to become a new family favorite. Get ready to impress your taste buds with this innovative and satisfying recipe!
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Recipe Time & More
Prep2 hours 45 minutes
Cook45 minutes
Total3 hours 30 minutes
Ingredients
For the Okra Stuffing:
For the Multigrain Dough:
- 1/2 cup Ragi Flour also known as ragi flour
- 1/2 cup All-Purpose Flour or maida
- 1/2 cup Whole Wheat Flour whole
- 1 tbsp Active Yeast dry
- 1/4 cup Water (30-40°c)
- 1 tbsp Sugar
- 1 tbsp Butter softened, unsalted
- 1 tsp Salt or to taste
- 2 tbsp Oil for greasing
- 2 tbsp Pizza Sauce or your preferred sauce
- 1 tbsp Milk for brushing (optional)
Instructions
Prepare the Okra Stuffing
- Wash okra, pat dry, and trim the ends. Slice into 1/2-inch pieces.
- Heat 2 tbsp oil in a pan. Add okra and kokum pieces. Sauté on low heat for 10-12 minutes until soft and slightly browned.
- Remove okra and set aside. In the same pan, add chopped onion and cook until translucent and slightly crispy.
- Add minced garlic and green chilies. Cook until the raw aroma disappears.
- Add the cooked okra, salt, and cook for 2-3 minutes. Remove kokum pieces once cooled. Set aside.
Make the Dough
- In a bowl, dissolve sugar in warm water. Add yeast and let stand for 10-15 minutes until foamy.
- In a separate bowl, whisk together finger millet flour, all-purpose flour, and whole wheat flour. Add salt and softened butter.
- Add the yeast mixture to the flour mixture and knead into a smooth dough. If sticky, add a little more flour.
- Place the dough in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Assemble and Bake the Buns
- Punch down the dough and divide into equal-sized balls.
- Roll each ball into a disk. Spread a thin layer of pizza sauce, and add the okra stuffing.
- Shape into buns. Place on a baking sheet lined with parchment paper.
- Cover the buns loosely with plastic wrap and let rise for another 45 minutes to 1 hour.
- Preheat oven to 180°C (350°F).
- Brush the buns with a mixture of melted butter and milk (optional).
- Bake for 13-14 minutes. If the tops look dry, brush with more butter after 10 minutes. Increase oven temperature to 200°C (390°F) for the last 3-4 minutes to brown the tops.
- Remove from oven, brush with melted butter, cover, and let rest for a few minutes before serving.
- Serve warm.
Recipe Notes
Expert Tips for Perfect Savory Okra & Multigrain Buns:
- For extra flavor, consider adding finely chopped cilantro or other herbs to the okra stuffing.
- If you don't have kokum, you can substitute with a squeeze of lime juice or a pinch of tamarind paste for a tangy element.
- Adjust the amount of green chilies according to your preference for spiciness.
- For a richer flavor, use a combination of different types of oil, such as olive oil and sesame oil.
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Recipe Nutrition
Calories: 258kcalCarbohydrates: 36gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 1425mgFiber: 1gSugar: 1g
sujata hande
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Absolutely mouthwatering! Thanks for sharing.
Absolutely mouthwatering! Great share.
Looks so delectable! Thanks for posting.