First we have make the yeast to ferment. So, in a bowl take 1 cup of hot water and add in 2 tbsp of sugar. Dissolve it completely. Now add in the 1 tbsp of yeast and give a quick stir. Cover it for 10 minutes until the yeast ferments.
Take another bowl and add in 2 cups of maida and 2 tbsp of milk powder. Mix it together and add in the yeast. Give all a mix and move the dough to a clean surface. Knead it for 2 to 3 minutes. Take a bowl and apply some butter or oil then keep the dough inside and leave it for 2.30 hours to 3 hours. Cover it using a cloth or plate.
Note: Apply some oil or butter at the top of the dough to prevent dryness.
While the dough is fermenting let us make the stuffing for the masala bun. In a pan, heat the oil and add in the mustard, Bengal gram dal, cumin seeds, fennel seeds, and curry leaves. Let them all crack together. Then add in the onions and ginger-garlic paste. Cook them all until the raw smell goes out.
Now add in the masala powder 1 tsp each ( chili powder, garam masala, turmeric, pepper powder and salt). Then add the veggies and coriander leaves. Cook them for 2 to 3 minutes in the oil.
After 3 minutes, add 1/4 cup water and cook until dry. Turn Off the stove when the veggies cooked well.
After 3 hours the dough has fermented nicely. At this stage, move the dough to the surface and knead for 2 minutes. Divide the dough. I have divided it into two halves.
Note: Kneading the dough will make the bun so soft. But for this stuffed masala bun, the consistency must be little harder. So don’t knead it more than 2 minutes.
Using your hand make the one half like a roti ( not too big) and keep the veggies in the center. Cover the veggies and make it as a round. Repeat the process.
Take a baking mold or you can use a plate. Apply it with some butter or oil. Keep all the buns inside it and cover it for 10 minutes.
Instead of Oven, I’m using a heavy iron kadaai for baking. Keep the kadaai in the stove and put some salt in it. Place a stand or a cookie cutter in the center and cover it using a lid. Set the flame on High.
After 15 minutes, place the mold in the kadaai and apply some milk at the top. Cover the Kadaai and set the flame to low. After 20 to 30 minutes the stuffed masala bun is ready to serve.
Transfer the buns to a wire rack or a plate and serve it.
2 cups maida (All purpose flour)
2 tbsp of Milk Powder
1 tbsp yeast
1 tbsp sugar
Ginger and Garlic paste
1 cup of carrot, 1/2 beans, 1 cup potatoes, 1 cup onion
1 tbsp ( Turmeric, chili powder, garam masala, black pepper powder)
1 spring curry leaves
- First you have to ferment the yeast so take a bowl and pour 1 cup of hot water and 1 tbsp of sugar. Mix until the sugar gets dissolved.
- Then add 1 tbsp of yeast and give a quick stir. Cover the mixture for about 10 minutes.
- Then take another bowl add in 2 cups of maida (All purpose flour) and 2 tbsp of milk powder and a pinch of salt. Next, add the yeast mixture and mix altogether.
- Transfer the dough to a clean surface and knead for 3 to 5 minutes. Then take a bowl apply some butter or oil then keep the dough inside the bowl. Cover it for 3 hours using a plate or cloth. (Apply some butter or oil on the top to prevent dryness)
- Now we shall prepare the masala. For that heat oil in the pan and add in mustard, Bengal gram dal, curry leaves and let them crack.
- Add in the onions and ginger-garlic paste. Sault them until the raw smell goes out. Then add in the Garam masala, chili powder, salt, turmeric powder. Next, add vegetables and sault for 3 minutes.
- Next add the water and cook until dry. Sprinkle some coriander leaves and squeeze some lemon juice. Remove from stove and let it cook.
- After three hours, knead the dough for 2 minutes and divide the dough into two halves. Make it like a roti and keep the masala in the center and roll it like a bun.
- Take a mold or a plate apply some butter or oil and keep the buns inside and cover it with a cloth or plate.
- Keep an iron kaadai in high flame and add some salt ( 2 cups) and a cookie cutter. Cover it for 10 minutes.
- After 10 minutes, place the buns inside the kaadai and cook the buns in low flame for 30 minutes.
- Take the mold outside and let it cool for some times.
- Don’t knead the buns for more than 5 minutes. Over kneading will make the buns softer. So the stuffing will come out from the buns.