Stuffed Vegetable Buns (Eggless Savory Stuffed Buns)
Iyengar Bakery is very famous bakery in South India(esp Karnataka and Tamilnadu) and one can see atleast a Bangalore Bakery or Iyengar Bakery in every block. The quality of baked goods from this bakery is just amazing. Even now, N and I talk about the days when we could buy a masala bun or egg puffs for less than 10 rupees and walk from school/bus stop munching the buns/breads/biscuits.
One of the famous recipes from this bakery was potato buns and I saw this recipe from here. Immediately I wanted to try it and I baked a dozen buns last weekend. And we vanished them in a jiffy!
Stuffed vegetable Buns:
For the buns (Makes 6 or 8 buns)
All purpose flour- 2 cups (I used 200 ml measuring glass)
Dry yeast- 2 tsp
Salt- 1 tsp
Sugar – 2 tbsp
Melted slightly warm butter( not room temperature butter)- 4 tbsp
Milk- 1/4 cup
Water- as needed to knead
Olive oil- 2 tsp
Butter- 1 tbsp- to brush while baking
For the stuffing:
Olive oil- 1 tsp
Potato- 2 large
Onions- chopped- 1/4 cup
Green chilies- 2- finely chopped
Chopped ginger and garlic- 1 tsp each
Paprika (red chili powder)- 1/2 tsp
Salt to taste
Cilantro- a handful- finely chopped
Lemon juice- just a dash
To make the buns:
In a wide bowl, add about 1/4 cup of warm water. Dissolve the yeast,sugar and salt, slightly whisk it to mix well. Add the flour little by little and get a crumbly texture. Then add melted butter, start kneading slowly, then add the milk, knead well to incorporate and then add water as per requirement and knead well to a thick dough.
It should not be sticky, but thick and firm. Coat well with oil on all sides.
Just pre heat the oven to 300 F and switch off(do not wait till it heats up, just pre heat for a few minutes). Cover the dough and keep it inside the oven for dough to double for 1-2 hours.
While the dough is rising,prepare the stuffing.
Wash and peel the skin of potatoes and carrots. Grate them in a cheese grater. Heat oil in a pan, add onions, garlic, ginger, green chilies. Stir fry well.
Add salt to sweat the onions, then add grated potatoes and carrots. Stir fry well, add red chili powder, stir fry well, add very little amount of water for the veggies to cook. Cover and simmer for 5 minutes.
Garnish with cilantro, add lemon juice. Let it cool. Divide it into equal parts.
By this time,the dough would have doubled. Just sprinkle a teaspoon of flour on top if it, punch it down, divide it into equal parts, roll each part in to a ball, coat again with olive oil, cover and keep in a warm place for 10 mins to rise.
Now take one part of the dough, slightly flatten it, keep the filling inside and cover it from all sides, pinch them to close. Keep the pinched side down on a baking tray, brush with butter. Repeat for other buns. Again, let it sit in a warm place (with filling inside) for 30 mins to double in size again.
Now pre heat the oven to 375F . Bake these buns at 375 for 15-20 minutes or till the top is golden brown. Keep watching the color, it can get burnt. You can smell the aroma of buns with all the butter and filling when it is done.
The buns would have joined together(because of the rise and baking), gently separate each bun, let it cool for 2-3 minutes. Serve with any spicy chutney or ketchup and enjoy with a hot cuppa tea!
I am sending this stuffed vegetable buns to Bread Baking Day.
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