Soft Pretzel Buns with Spicy Tomato Kootu Filling
5 hours 25 minutes
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About Soft Pretzel Buns with Spicy Tomato Kootu Filling
Indulge in a delightful fusion of flavors with these soft, homemade pretzel buns filled with a vibrant and spicy tomato kootu. The slightly sweet and chewy pretzel buns provide the perfect contrast to the tangy and aromatic South Indian tomato stew, creating a unique and unforgettable culinary experience.This recipe combines the best of two worlds – the comforting warmth of a homemade bread and the bold spices of a flavorful kootu. Perfect for a unique lunch, brunch, or even a light dinner, this recipe is sure to impress your family and friends with its unexpected yet harmonious blend of tastes and textures.Get ready to elevate your lunch game with this exciting fusion dish!
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Recipe Time & More
Prep4 hours 10 minutes
Cook1 hour 15 minutes
Total5 hours 25 minutes
Ingredients
For the Pretzel Buns
- 150 gm All-Purpose Flour
- 2 tsp Yeast dry active yeast
- 0.5 cup Sugar granulated sugar
- 1.5 tsp Salt
- 20 gm Baking Soda
- 20 gm Sesame Seeds
- 1/2 tsp Baking Soda for boiling solution
- 2 cup Water for yeast activation and dough
- 1 tbsp Butter melted butter
For the Tomato Kootu
- 1 cup Tomatoes chopped tomatoes
- 1 Onion chopped, medium onion
- 2 Chilies finely chopped, green chilies, or more to taste
- 0.5 cup Coconut shredded coconut
- 1 cup Mung Bean rinsed, split, yellow mung beans
- 1 tsp Mustard Seeds
- 1/2 tsp Salt to taste
- 1/2 tsp Asafoetida hing
- 3 tbsp Vegetable Oil
- 1/2 tsp Curry Leaves fresh curry leaves
- 1/4 tsp Cumin Seeds
Instructions
Prepare the Pretzel Dough
- Combine flour, yeast, sugar, salt, and melted butter in a large bowl. Gradually add warm water, mixing until a soft dough forms. Knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 5 hours, or until doubled in size.
Shape the Buns
- Punch down the dough and divide into 8 equal portions. Shape each portion into a smooth ball. Cover and let rest for another hour.
Boil the Buns
- Bring a large pot of water to a boil. Add baking soda and salt. Gently drop the buns into the boiling water, 2-3 at a time, and boil for 2 minutes. Remove with a slotted spoon and place on a wire rack to drain.
Bake the Buns
- Preheat oven to 375°F (190°C). Sprinkle buns with sesame seeds. Bake for 20-25 minutes, or until golden brown.
Prepare the Tomato Kootu
- Heat oil in a pressure cooker. Add mustard seeds and cumin seeds; let them splutter. Add onions and green chilies and saute until softened. Add the rinsed moong dal, tomatoes, asafoetida, curry leaves, salt, and 1 cup water. Pressure cook for 3 whistles.
Make the Coconut Paste
- While the dal is cooking, blend together shredded coconut and 5-7 red chilies into a smooth paste.
Combine and Simmer
- Once the pressure is released, add the coconut paste to the cooked dal and tomato mixture. Simmer for another 2-3 minutes, stirring occasionally.
Assemble and Serve
- Cut the tops off the pretzel buns and scoop out some of the inside. Fill the buns generously with the tomato kootu. Serve warm and enjoy!
Recipe Notes
Expert Tips for Perfect Pretzel Buns and Tomato Kootu:
- For extra flavor in the buns, add a tablespoon of melted butter to the dough.
- Don't over-knead the dough, as this can result in tough buns.
- Adjust the amount of chili to your preferred spice level. Start with less and add more if needed.
- If your kootu is too thick, add a little water to adjust the consistency.
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Recipe Nutrition
Calories: 823kcalCarbohydrates: 166gProtein: 25gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 2280mgFiber: 17gSugar: 106g
Divya Konduri
Articles: 8
4 Comments
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This looks divine! Can’t wait to make it.
This is a fantastic recipe! Thanks for sharing.
This is so tempting! Can’t wait to cook it.
Absolutely mouthwatering! Thanks for sharing.