Food & Drink Magazine

Stuffed Vegetable Masala Buns #BreadBakers

By Sona Narayanan @spillthespices
Stuffed Vegetable Masala Buns #BreadBakers
For this month's Bread Bakers, our host Deepthi of Baking Yummies suggested to bake yeasted or quick, sweet or savory rolls. I loved the Iyengar Bakery style khara buns that I had tried few months back. So I was looking for a similar kind of  Indian inspired rolls, and saw this stuffed masala buns in Rak's Kitchen. These buns are similar to the ones we get in Iyengar bakery. The buns are so easy and quick to make. They taste really good with a cup of tea. If you want to join this wonderful bread baking group, scroll to the end of the post for more details. Off to the recipe.


{ Indian style vegetable masala stuffed buns }
Yields 6 buns


For the dough:
1 ½ cup all-purpose flour
2 ¼ tsp instant dry yeast
1 tbsp sugar
¾ tsp salt
3 tbsp light olive oil
¼ cup warm milk
¼ cup warm water
For the stuffing:
2 tsp oil
½ tsp cumin seeds / jeera
1/8 tsp ajwain
1 medium onion, finely chopped
½ tsp ginger-garlic paste
1 tsp tomato paste
1 large potato, boiled
1 small carrot, finely chopped
10 beans, chopped
½ cup green peas
½ cup finely chopped spinach
¼ cup capsicum, chopped
¼ tsp turmeric powder
½ tsp red chilly powder
1 tsp curry power / veg tawa masala
¼ tsp garam masala
½ tsp amchur powder
Salt to taste
Few coriander leaves, finely chopped
Oil / butter, to brush
Sesame seeds
To make the dough:
1. In a large mixing bowl, add flour, yeast, sugar, salt and mix well. Add oil, milk, water and knead well to form a smooth and soft dough.
2. Lightly oil a bowl and place the dough in it. Cover with a cling wrap and keep in a warm place for 1 hour or until almost doubled.
To make the stuffing:
1. Mash the boiled potatoes and set aside. Steam the carrot, beans and green peas until soft.
2. Heat oil in a pan and add cumin seeds, ajwain and asafoetida. Add the onions and fry till soft. Then add ginger garlic paste, tomato paste and fry for a minute.
3. Add the potatoes, cooked vegetables, spinach, capsicum, turmeric powder, red chilly powder, curry masala, amchur powder, garam masala, salt and mix well.
4. Add the coriander leaves and mix well. Set aside to cool.
To make the buns:
1. Punch the dough and divide into 6 equal balls. Place them on a lined tray for 30 minutes and cover loosely with a cling wrap.
2. Take each bun and slightly flatten them. Place 1 tbsp of the stuffing inside and bring all sides to center and cover the stuffing. Pinch the ends and roll and shape to a smooth bun.
3. Place the prepared buns in the lined tray for 10-15 minutes.
4. Preheat the oven to 190 C. Brush the buns with olive oil or butter. Sprinkle sesame seeds on top,
5. Bake for 15-20 minutes or until the buns are golden brown. Remove from oven and allow to cool slightly before serving.Stuffed Vegetable Masala Buns #BreadBakers
Notes and Tips
  • If using active dry yeast, add yeast to milk-water mixture and let sit for 10 minutes or until yeast is foamy.
  • Add more water if required to form the dough. The dough should be soft and non-sticky. Add little flour and knead well if sticky.
  • You can prepare the stuffing with your choice of vegetables and adjust spices accordingly.

BreadBakers#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].

Quick or Yeasted, Sweet or Savory Rolls:
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