Potato Stuffed Bun

A tasty and filling snack. Try this when you have some time to spare. For those who are new to baking, try this recipe after experimenting with plain or garlic buns.

Ingredients for bun:

• Maida - ½ cup
• Wheat flour - ½ cup
• Dry yeast - 1 tbsp
• Sugar - 1 tbsp
• Salt - as required
• Olive oil - 2 tbsp
• Warm water - 1 glass ±
• Butter - 1 tbsp (melted)

Ingredients for stuffing:

• Potato - medium size 4 nos. (boiled and mashed)
• Onion - medium size 1 no. (finely chopped)
• Ginger - 2 inches
• Green chilly - 2 nos. (finely chopped)
• Curry leaves (finely chopped)
• Coriander leaves (finely chopped)
• Mustard and Jeera - ½ tsp each
• Chat masala - ½ tsp (or ½ lemon)
• Asafetida - ¼ tsp
• Turmeric powder - ½ tsp
• Salt - as required
• Cooking oil - 2 tbsp

Method:

Add dry yeast and sugar in quarter cup water in a bowl. Set it aside for 10 minutes to activate.

Making the stuffing-

• Place a pan on medium flame. Once the pan is warm add 2 tbsp cooking oil.
• Add mustard & jeera and wait until they pop. Then add onion, green chilly, curry leaves, and ginger. Stir cook until the onions turn golden brown.
• Add asafetida and mix. Add turmeric and mix.
• Add potato and salt and mix well. Turn off flame.
• Add chat masala (or lemon juice) and coriander leaves. Mix well and set aside for cooling.

Preparing the dough-

• A layer of white froth indicates that sugar-yeast solution is ready.
• Add maida, wheat flour and salt to sugar-yeast solution and knead it well. Add extra warm water if required and knead until it attains chapati-dough consistency.
• Smear olive oil over the dough surface and cover the bowl. Set aside for 30 to 45 minutes.

Take the stuffing and divide it into equal sized balls. For the given quantity of potato, 5 to 6 balls could be made.

Check the dough after 30 to 45 minutes. It should have risen to double the original size.

Knead the dough again and divide it into equal sized balls. For given quantity of flour, 5 to 6 balls could be made.

Making the buns-

• Flatten a dough ball, place stuffing ball on it. Gently pull dough around the stuffing until it is fully covered. Roll the stuffed dough between your palms gently to get a spherical shape. Repeat the same for the remaining dough & stuffing.
• Take an aluminum baking tray. Dust it with maida flour (or corn flour if available).
• Arrange the stuffed balls on the tray. Brush the dough surface with fresh milk and cover them. Set aside for 15 minutes.
• Place the tray in a preheated oven and bake at 180° C for 15 to 20 minutes.
• You will see a change in color and get the aroma of hot buns.
• Remove the buns from the oven. Set aside for five minutes.
• Brush the bun surfaces with melted butter. Buns are ready to serve. 

Stuffed buns must be served hot or warm. Hot ones taste better than cold ones. Consume while they are fresh. Can be kept six hours at the most.

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