Stuffed Masala Bun

Stuffed Masala Bun

Potato Stuffed Masala Bun is super delicious very easy recipe to make with simple ingredients. This savoury buns with lots of flavors and mild spiciness are prepared by adding chopped onion, ginger, garlic, cilantro and few other spices to add to its taste. Adding yeast while kneading the dough gives fluffy and soft buns and to make the buns more aromatic. I don’t bake buns often,but Wanted to make these since long time and trying out these stuffed buns/masala buns today , I was very happy that these potato stuffed buns turned out very soft and delicious and it was a huge hit in my family, Everyone liked it so much. Totally enjoyed these stuffed buns hot from the oven with cup of coffee!

Ingredients:

All Purpose Flour /Maida– 1-1/2 cups

Instant Dry Yeast – 1tsp

Sugar – 1 tbsp

Salt – 1/4 tsp

Milk – 1/4 cup

Water – 1/4 cup

Melted Butter – 3 tbsp

To brush on top:

Milk – 2 tbsp

Butter – 1 tbsp

For Masala Stuffing:

Oil - 3 tsp

Jeera -1 tsp

Onion, finely chopped - 2

Green chillies, chopped fine - 2

Potatoes, boiled – 2

Carrot, beans, peas (together) – 1/2 cup

Ginger Garlic paste - 1 tsp

Turmeric powder - 1/4 tsp

Red chili powder - 1 tsp

Coriander/Dhania Powder - 1 tsp

Garam masala - 1/2 tsp

Salt - 1 tsp or as per taste

Freshly chopped coriander leaves - 1/4 cup

Method:

For the Buns:

1.Warm the milk,add sugar to it and mix well. Add the yeast to it and mix well. Keep aside for 5 mins. It will froth and raise.Note- (You will find the yeast frothy which means, it is working and active. If it is not frothy, then the yeast is not working. You have to get a new pack.)

2.In a bowl mix together all-purpose flour, salt, soft butter and the yeast dissolved in milk.

 

 3.Mix well to form a ball knead for few minutes to form a soft and smooth dough. Cover with Clingfilm and place it in a warm place for 1-2 hour and let the dough rise doubles in volume. It took just 1 hour for me.

Meanwhile prepare the stuffing.

1.Cook the vegetables and heat a pan on medium heat, add oil, when oil is hot add jeera seeds (cumin seeds) stir for few seconds and add onion, fry till translucent .

2.Then add green chillies, ginger garlic paste and stir for few seconds now add turmeric powder,Red chilli powder, Garam masala, Dhania Powder and stir for few seconds .

 3.Then  add mashed potatoes and cooked carrot, beans and peas mix well, adjust salt. Cover and cook for few minutes. 

4.Now add chopped coriander leaves and mix well.When the potato mixture cools slightly make equal size balls.

 

 4.After one hour, knead the dough gently and divide to 6 or 8 balls.

 

 5.Take each dough and flatten a little with your hand. Place the potato ball in middle and cover with the dough by bringing the ends together and pinch the dough and seal. Form a smooth ball. Repeat the same with the rest of the dough and potato mixture.

 

 6.Place the stuffed dough(pinched side down) on a baking tray lined  and greased with little oil and place on a greased tray leaving space to avoid sticking together.

 7.Let the stuffed dough rise for 30 minutes.

 

8.Bake at 180  degree C for 20 min or till the top had browned. 

9.Remove from oven and allow to cool slightly before serving. you can enjoy potato stuffed masala buns with tea or coffee or even have it for breakfast.

Varavarisi/ Varu Payaru

Varavarisi/ Varupayaru is one of the traditional iyer seer dish in Seemandhan & Valagappu Festival in Tirunelveli.  This dish made for my daughter's seemantham as seer. It is made in my village  in huge amount exclusively for this function. Varu payaru (soaked, dried, roasted pulses) is a combination of two tamil words. “Varuththal” means Dry Roast. “Payaru” is a common name for all Legumes. Legumes are a very healthy food because it is low in fat and high in protein and  also very high in fiber and other nutrients and oil free snack. So it gives during the pregnancy. 

Ingredients:

Whole Green Gram - 1 cup
Chick peas - 1 cup
Horse Gram- 1 cup
Black eyed peas- 1 cup
Verkadalai/ Peanuts – one cup

Seedai  1 Cup

For seedai:

Processed rice flour - ¾ cup (roasted lightly)

Roasted urad dhal flour - 1 tbsp

Salt, butter, hing

Knead, adding little water to tiny balls & deep fry in oil.

Ingredients for masala :

Red Chilli powder -according to taste

Hing-1tsp

Salt-as per taste

Turmeric-1tsp   

Mix well and keep aside.

Method:

1. Wash and Soak  the lentils separately for overnight. Next morning drain off the water and dry the grains separately.

2.Drain well and tie in damp cheese cloth separately. Allow them to sprout. Rinse once or twice during the sprouting period.

3.When the legumes sprout, spread them in a dry cloth/towel and keep them in a warm place. The legumes will air dry.

4.Take the salt, turmeric powder, red chilli powder and asafetida in a small cup and moisten it with 1/2 teaspoon of water.

5.After the legumes are ready slowly roast each of the dried pulses separately one after the other in a heavy bottomed pan, till they turn light brown in color.

6.When they are nearly roasted, add a spoonful of the masala mixture to each of the pulses, and roast till all the water is absorbed.

7.Remove from fire, and cool separately. Meanwhile prepare the seedai and add the seedai and mix well.When everything is really cool, mix all together and store it in a air tight container

8.The Varavarisi is now ready for Seer. This is very healthy snack too..

Pattinam Pakoda

Pattinam pakoda is a very popular street side savory snack in Tamil Nadu. . Unlike ordinary pakoda it is made with Roasted gram flour . It lends to its unique flavor to this Pakoda that is extremely delicious to taste, crispy outside and soft inside. This yummy savory snack is an ideal to be served during tea time especially during rainy season.

Ingredients:

Roasted gram flour/Potukadali mavu – 1 cup

Rice flour – 1/2 cup

Baking soda     –       ¼ tsp

Chilli powder     –       1 tsp

Ghee     –       1 tbsp

Green chillies, chopped   –  3 nos

Ginger, chopped     –   ½ tsp

Garlic – 1pod

Onion – 1

Curry leaves – 2sprigs

Salt – as per your taste

Oil – to deep fry

Cashew nuts - 25gms

 

Method:

1. Chop ginger, green chillies, garlic, curry leaves & onion finely.

2.Mix the ghee and baking soda in the mixing bowl and rub them nicely till turns frothy.

3. Take a wide bowl & mix all above ingredients together. Add a tsp of ghee & sprinkle water little by little & start mixing till you can make a dough.  Make small tight balls & keep it ready.

 

4.. Meanwhile, heat oil in a pan & deep fry them in medium flame till golden brown on all sides.

5.Serve it with any chutney. Remains crisp for a long time.