Masala bun (keema filing)

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Another lockdown weekend, nothing much to do. There was some chicken mince so we decided to make stuffed buns. While searching the net for a good recipe, mits came across this fancy looking bun; turned out nice too.

You can substitute the mince with any number of things - potato, paneeer etc. The filling should be dry.

Recipe courtesy @Trickeys kitchen

 So here goes

This makes 10-12 buns

Ingredients-

For buns:

Flour (maida) - 550g

Oil - 90 ml

Yeast - 1 tbsp

Salt - 1 tsp

Milk - 300 ml (lukewarm)

Sugar - 25 g or 2 tbsp

Egg - 1 medium sized (plus about a tbsp for egg wash, this is optional)

For mince filling:

Chicken/lamb mince - 500 g

Onion - 1 medium chopped

Garlic - 1 tbsp (chopped)

Ginger - 1 tbsp (chopped)

Green chillies - 2 (chopped), may add more or less depending on how spicy you want it to be

Coriander chopped - as per taste

Spices (to taste) - 

dhaniya (coriander) powder - 2 tsp

Jeera (cumin) powder - 1 tsp

Pepper powder - 1/2 tsp

Haldi (Turmeric) powder - 1/4 tsp

Chilly powder - 1 tsp

Chaat masala - 1 tsp

Garam masala - 1/2 tsp

Salt - to taste

Preparation

 

Keema Filling

Put some oil in a pan, after it heats up, add onion, green chillies, garlic, ginger in that order.

Saute.

Add the mince and saute. Add salt. Let the water evaporat and the mince cook.

Add all the dry spices. Add fresh coriander. 

Once cooked, let it cool.

Bun dough

Mix all the dry ingredients. Add the wet ingredients. It's a sludgy dough initially. Knead for about 8-10 min. The dough starts firming up and has a nice bouncy feel to it.

Cover and set aside in a draught free place for the dough to rise.

Once it's more than double (approx 45 min), take it out on your work area and deflate it. Divide into 10-12 equal portions.

Now stretch and fold each ball a few times and then roll into a ball and rest for another 45 min.

 

 Stuffed Bun

 

Now drizzle some flour on the work table and roll out each ball of dough to a 2-3 mm thick circle (a little thicker than the roti).

Now on one half of the circle make long cuts using a knife or a piazza cutter.

 

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Now fold the other half over the half with striation to form a semi circle. With your fingers press the edges so that they stick.

Take 2-3 spoonfuls of the mince filling and put it in the middle. Then fold over one-third of it over the stuffing. Then fold the other third over. Gently seal the edges with your fingers.

Grease your baking tray and place these stuffed triangles with the folded top side down.

Rest for another 45 min.

Once the dough has rested, pre heat the oven to 180 deg C. 

Take a mix of egg and milk and brush the top of the buns. Sprinkle some sesame seeds and or Nigella seeds.

Bake for 25 min at 180 deg C.

Once done, take out and brush with some butter for a glossy finish and cool on a wire rack for 10 min.

The buns are now ready to be devoured.