Dissolve the sugar in some warm milk and add the yeast. Let it rest for 5-10 minutes until it is bubbly and doubles in size.
2
Combine the flour and salt. Add the yeast mixture, melted butter, and the milk. Mix well. If you feel it's too dry, add a bit more milk, tsp by tsp.
3
Knead the dough for 5-10 minutes, until it is soft and elastic. Place it in a bowl and cover it with muslin cloth or cling wrap. Allow this to rest in a warm, dark place for an hour.
4
While proving the dough, prepare the stuffing. Boil potatoes and mash them, making sure that there are no big lumps. Small ones are okay.
5
In a saucepan, heat some oil and crackle the cumin seeds. Add the curry leaves and chopped onions. Saute until they are translucent. Add the chilies and saute for another minute.
6
Add the potatoes and peas and let it cook for 5 minutes.
7
Back to the dough, punch it to release any air and divide it into 8 equal parts.
8
Take one piece and flatten it into a disc. Place a few tablespoons of stuffing in the middle. Bring the edges together, covering the stuffing and pinch to seal shut.
9
Place them on the baking tray, 2-3 cms apart from each other. Cover it with a muslin cloth or cling wrap and let it rest for another 20 mins.
10
Pre-heat the oven to 400F. Place a bowl of water on the floor of your oven. Bake the buns for 15-20 mins or until golden brown.
Ingredients
Bun dough
¼cupMilk (plus a couple of tbsp for the yeast)
1tspSugar
2tspDry Active Yeast (1 packet)
2cupsAll purpose flour
1tspSalt
4tbspMelted butter
For the stuffing
4Potatoes (medium sized)
1Onions (chopped finely)
¼cupPeas
1tspCumin seeds
56Curry leaves
½tspGrated ginger
3Green chilies (chopped)
Salt to taste
2tbspLemon juice
1tbspCoriander (chopped)
Directions
1
Dissolve the sugar in some warm milk and add the yeast. Let it rest for 5-10 minutes until it is bubbly and doubles in size.
2
Combine the flour and salt. Add the yeast mixture, melted butter, and the milk. Mix well. If you feel it's too dry, add a bit more milk, tsp by tsp.
3
Knead the dough for 5-10 minutes, until it is soft and elastic. Place it in a bowl and cover it with muslin cloth or cling wrap. Allow this to rest in a warm, dark place for an hour.
4
While proving the dough, prepare the stuffing. Boil potatoes and mash them, making sure that there are no big lumps. Small ones are okay.
5
In a saucepan, heat some oil and crackle the cumin seeds. Add the curry leaves and chopped onions. Saute until they are translucent. Add the chilies and saute for another minute.
6
Add the potatoes and peas and let it cook for 5 minutes.
7
Back to the dough, punch it to release any air and divide it into 8 equal parts.
8
Take one piece and flatten it into a disc. Place a few tablespoons of stuffing in the middle. Bring the edges together, covering the stuffing and pinch to seal shut.
9
Place them on the baking tray, 2-3 cms apart from each other. Cover it with a muslin cloth or cling wrap and let it rest for another 20 mins.
10
Pre-heat the oven to 400F. Place a bowl of water on the floor of your oven. Bake the buns for 15-20 mins or until golden brown.
AuthorPriyanka SivaramakrishnanDifficultyBeginner