Stuffed Masala Buns

I love it when the house smells like a bakery.  That is not too tough when you use the right ingredients, but when the finished product tastes as good as what you would get there ....  it is a great feeling.  These stuffed masala buns that I had bookmarked from Rak's Kitchen were fantastic.  Her step by step pictures ensure that you cannot go wrong.  I only replaced half the maida (refined flour) with atta ( whole wheat flour). I had left over cabbage curry to which I added some cubed boiled potato and peas and some more masala and used as a stuffing in the buns.

They make a great snack.

Ingredients:

Maida and Whole Wheat flour - 3/4 cup each ( or use 1 1/2 cups of Refined/All Purpose Flour)

Milk - 1/4 cup

Water - 1/4 cup ( you can add a little more if the dough is very stiff - or reduce it if otherwise )

Active dry yeast - 8 gms - 11/2 tsp

Salt - 3/4 tsp

Sugar - 1 tbsp

Olive Oil -3tbsp  - you can use any refined oil too

Stuffing - Make any stuffing - I used a leftover cabbage curry, potato, peas with added masala like you would make for a samosa or a curry puff.  Non Vegetarians can use a filling of their choice.

Prepare the yeast - warm the milk, add sugar, and add the yeast.  Mix.  Keep aside.  Watch the bubble rise.  Keep for about 5-10 minutes

Take the flour in a bowl.  Make a well.  Add water, oil, salt, and the yeast - milk mixture

Mix and make a smooth dough.  The dough might be a little sticky. Not to worry. Make a ball of the dough and keep in a clean oiled bowl.  Cover with cling wrap and watch it rise.

This is the time to prepare your filling. Make it tasty - something that you can eat on its own. It should be a dry-ish filling. Keep aside to cool.

Now go back to the dough after an hour.  It should have doubled in size.  

Knock out the air from the dough by gently kneading it.  Make six equal balls from it.  If needed you can add a  little flour - if it is too sticky, that is - Brush with oil. Cover and keep for about 10 minutes.  Make sure you keep some space between the balls. They tend to rise again and may stick to each other if you keep them too close.

Take a baking tray.  Place an aluminium foil on it.  Grease it.  Keep ready

Now back to the stuffing.  Make six balls of stuffing.  The size should be a little less than the ball of dough. 

Preheat the oven to 180 C

Take each ball of dough.  Flatten it on your palm like a small roti ( check pics on Rak's site).  Place the stuffing in the centre and then gently pull the sides of the dough over it till it is totally covered.  Pinch together.  Keep the pinched side down and place on the prepared baking tray.  Do this for all the six.

Brush with oil and if you want it nicely browned with some beaten egg.

Place tray in the oven. Bake for about 20 minutes or till the tops are golden brown. Take out of oven.  Cool.  You can brush them with a little butter (optional)

Have them plain, with ketchup, with pickle.... they are soft and delicious. Just like what you would get at a good bakery !!!