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Diwali Offers

Masala Buns

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I often joke about how ours is a carb-loving household. Bread, rice and potatoes ­are always on the menu around here. This is why this recipe for Masala Buns, little bread buns filled with a potato filling that you would usually find in a samosa, was an instant hit in our home. Everyone only thinks of making desserts during Diwali, but give me something savory to balance out all the sweets, and you’ve got me.

You’ll find all-purpose flour and ‘00’ or bread flour used in equal proportions here, but if you like, you can swap out some of the all-purpose flour with whole wheat flour. The bread flour, now easily available online, makes the buns incredibly soft without using any additives.

 

Time taken : 2 hours 30 mins                      Makes: 8 buns

PRODUCTS FEATURED:

KitchenAid Stand Mixer

 

INGREDIENTS: For the buns

– Warm water: 180 gms

– Instant yeast: 1 ¼ teaspoon

– Bread flour: 160 gms

– All-purpose flour:  160 gms

– Sugar: 10 gms

– Canola oil: 1 tablespoon

– Salt: ½ teaspoon

– Unsalted butter:  1 tablespoon

– Toasted white sesame seeds: 2 teaspoon

 

INGREDIENTS: For the filling

– Oil: 1 tablespoon

– Cumin seeds: 1 teaspoon

–  Ginger (grated): 1 teaspoon

– Green chili (finely chopped): 1 no.

– Asafetida (hing): a pinch

–  Red chili flakes: 1/8 teaspoon

– Garam masala:  ½ teaspoon

– Amchoor/Dried mango powder: ½ teaspoon

– Salt to taste

– Coriander leaves (chopped): 1 tablespoon

 

METHOD:

– Dissolve the yeast in the warm water and set aside for a few minutes.

– In the bowl of the Stand Mixer, whisk together the two flours and sugar. Make a well in the center and pour the yeast water and canola oil. Use the dough hook attachment to combine everything and then set it aside for 5 minutes.

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– Sprinkle the salt and then use the dough hook attachment to knead the dough in your Stand Mixer until it makes a smooth dough that pulls away from the sides of the bowl and isn’t sticky.

– Briefly turn the dough out of the bowl and the inside of the bowl with a bit of canola oil. Place the dough in this bowl and cover with plastic wrap and place in warm spot to let it rise for 2 hours.

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– Make the filling by peeling the cooled potatoes and chop them in bite-sized pieces.

– Heat oil in a large frying pan, add the cumin seeds & wait until they begin to ‘pop’. Add asafoetida & stir into mixture. Then add the ginger, green chili and cook until ginger loses its raw smell.

– Sprinkle in red chili flakes, garam masala and cook them. Add the potatoes and cook them in this mixture. Sprinkle in the amchoor and work it through the mixture, followed by salt.

– Stir in the chopped coriander leaves. Set this filling mixture aside to cool.

– After 2 hours, divide the dough into 8 and shape each part into rounds.

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– Fill them with the cooled masala mixture as shown in the pictures.

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– Place the buns in a parchment-lined baking tray and cover with a damp cloth.

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– Allow buns to rise until almost double in size. Pre heat the oven to 200 degrees Celsius.

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– Use a knife to make slits on the buns before placing in oven, bake the buns for 20 to 30 minutes; or until golden brown in color from the top.

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– As soon as the buns are out of the oven, brush with butter and sprinkle with sesame seeds. Allow them to cool slightly before eating.

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