Spicy Potato-Stuffed Whole Wheat Buns (No Knead!)
3 hours 20 minutes
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About Spicy Potato-Stuffed Whole Wheat Buns (No Knead!)
Imagine sinking your teeth into a warm, fluffy whole wheat bun bursting with a flavorful, spicy potato masala filling. These incredible no-knead buns are perfect for any meal, from breakfast to dinner – a truly satisfying culinary experience.The secret lies in the simple, no-knead dough, which comes together effortlessly. Aromatic spices like ginger, cumin, and coriander mingle with potatoes, onions, and green chilies, creating a fragrant filling that will tantalize your taste buds.A final brush of milk and oil creates a beautiful golden crust, adding the perfect finishing touch to these delectable buns. Prepare to be amazed by the ease and deliciousness of this recipe!
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Recipe Time & More
Prep3 hours
Cook20 minutes
Total3 hours 20 minutes
Ingredients
For the Dough
- 2 1/2 cup Whole Wheat Flour whole
- 1 tsp Salt
- 2 tsp Honey
- 1 1/4 tsp Active Yeast dry, instant
- 1/2 cup Coriander finely chopped
- 1/8 tsp Turmeric Powder
- 1 1/2 tsp Chili Powder red
- 1 tsp Oil
- 3/4 cup Milk lukewarm, mixed with water to make 3/4 cup total liquid
For the Filling
- 3-4 medium Potatoes boiled and mashed
- 1 small Onion finely chopped
- 1 Chili finely chopped, green
- 1 tsp Cumin Seeds
- 1/4 tsp Ginger crushed
- 1/2 tsp Garlic crushed
- Salt to taste
- 1 tsp Coriander ground
- 1 tsp Chili Powder red
- 1/2 tsp Garam Masala
- 1/4 tsp Turmeric Powder
- 2 Tbsp Coriander chopped, fresh
- 2-3 tsp Oil for the filling
For Serving (Optional)
- 1 1/2 Tbsp Butter melted
Instructions
- In a large bowl, combine the whole wheat flour, salt, instant yeast, red chili powder, turmeric powder, honey, and chopped coriander. Whisk to combine. Avoid adding the salt directly on top of the yeast.
- In a separate bowl, combine the lukewarm milk and water. The temperature should be warm to the touch but not hot, as this will kill the yeast.
- Gradually add the lukewarm liquid to the dry ingredients, mixing with a spatula or your hands until a sticky dough forms. The dough should be much softer than chapati dough. Do not over-knead; simply bring the ingredients together.
- Add 1 teaspoon of oil to the dough and coat it evenly. This will prevent the dough from drying out during proofing. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1-2 hours, or until doubled in size.
- While the dough is rising, prepare the filling. Heat 2-3 teaspoons of oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the green chilies, ginger, garlic, and onion. Sauté until the onion is translucent and lightly golden.
- Add the mashed potatoes, salt, turmeric powder, red chili powder, ground coriander, and garam masala to the pan. Mix well and cook for 2-3 minutes, allowing the spices to meld with the potatoes.
- Stir in the chopped fresh coriander. Remove the filling from the heat and set it aside to cool slightly.
- Once the dough has doubled in size, gently punch it down to release the air. This helps create a more even texture in the finished buns. Turn the dough out onto a lightly floured surface.
- Divide the dough into 8 equal-sized balls. Lightly grease your palms with oil and flatten each ball into a disc.
- Place approximately 1 1/2 tablespoons of the potato filling in the center of each disc. Bring the edges of the dough together, pleating and pinching to seal the filling completely. Ensure the buns are tightly sealed to prevent leakage during baking.
- Place the stuffed buns seam-down onto a lightly greased baking tray, leaving about 2 inches between each bun. Cover the tray with a clean towel and let the buns rise for another 30 minutes. Preheat the oven to 400°F (200°C) during the last 20 minutes of proofing.
- After the second rise, whisk together 1 teaspoon of oil and 1-2 teaspoons of milk. Brush this mixture over the tops of the buns. This wash will create a glossy, golden crust.
- Bake the buns for 15-20 minutes, or until golden brown. The internal temperature should reach 200°F (93°C). Baking times may vary depending on your oven, so keep an eye on them.
- Remove the buns from the oven and let them cool slightly on a wire rack before serving. If desired, brush the warm buns with melted butter or ghee for added richness.
Recipe Notes
Expert Tips
- For a softer crust, brush the tops of the buns with melted butter immediately after baking.
- To ensure even rising, let the dough proof in a warm, draft-free place.
- Add a tablespoon of sugar to the dough for a slightly sweeter bun.
Storage Instructions
- Store leftover buns in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Also See
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Recipe Nutrition
Calories: 277kcalCarbohydrates: 49gProtein: 8gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 8mgSodium: 354mgPotassium: 480mgFiber: 4gSugar: 4gVitamin A: 367IUVitamin C: 18mgCalcium: 56mgIron: 3mg
Pv Iyer
Articles: 60
3 Comments
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I’m excited to try this recipe!
I’m eager to make this recipe!
This is awesome! Can’t wait to cook it.