Stuffed Buns

Posted by in Bread, Breakfast, Snacks, Vegetables

download (6)

When I was girl, my mother used to make bread rolls. They had left over vegetables spiced up and stuffed into bread that was deep fried. We saw a lot of that on the table in summers when we kids turned our noses up on the watery gooey vegetables and preferred eating our roti and rice with pickles and a fried egg.

Well, the summer vegetables are still watery and bland. But both my sons won’t touch anything deep fried by me. Oh they will have fried momos and aloo tikki from a chaat stall. But if I make anything rich and unhealthy, they will object. Don’t ask why, I don’t know.

I’ve always been a huge fan of the theory that vegetables are good for us. Wrapping them with bread batter and baking them is a good way to get the vegetables consumed. The family gobbles them up with more enthusiasm than they would eat the deep fried snack my mother used to make.

Stuffed Vegetable Buns
Write a review
Print
528 calories
109 g
0 g
3 g
17 g
0 g
208 g
359 g
5 g
0 g
2 g
Nutrition Facts
Serving Size
208g
Amount Per Serving
Calories 528
Calories from Fat 22
% Daily Value *
Total Fat 3g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 359mg
15%
Total Carbohydrates 109g
36%
Dietary Fiber 7g
27%
Sugars 5g
Protein 17g
Vitamin A
20%
Vitamin C
115%
Calcium
4%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. For the stuffing
  2. Potato-2 cup mashed
  3. Peas-1 cup frozen/defrosted
  4. Onion-1 chopped
  5. Capsicum-1/2 chopped
  6. Red chilli powder-1 tsp
  7. Turmeric powder 1 tsp
  8. Coriander powder-1 tblspn
  9. Garam masala powder-1 tsp
  10. Tomato Ketchup-1 tblspn/ Juice of a lemon
  11. Cumin seeds / jeera-1 tsp
  12. Saunf -1 tsp
  13. Salt to taste
  14. Oil-1 tblspn
  15. Chunky Chaat Masala - I spoon
  16. Coriander leaves for garnishing
  17. For the Buns
  18. All Purpose flour / Maida -2 cup + more as needed
  19. Dry Yeast - 1.5 tsp
  20. Sugar - 1 tblspn
  21. Salt to taste
  22. Warm Water-1 cup or as needed
  23. Olive oil-1 tblspn
Instructions
  1. For the buns
  2. Take flour in a bowl and mix salt with it.
  3. Mix yeast,sugar with warm water and set it aside for 5 min or till it gets frothy.
  4. Add the yeast water with the flour mixture and make a soft dough. It will be soft and sticky. Don't worry. When it rises it becomes pliable and spongy.
  5. Apply oil all over it generously and cover it. Refined Oil works just as well, but it is unhealthy..
  6. Cover it with a damp cloth and Set this aside in a warm place till it doubles in size( for about 1 hour).
  7. When it doubles,knock out the air and knead the dough for 3 min. Add extra flour if you need.
  8. For the filling
  9. While the dough is rising, take a frying pan. Add oil and heat it.
  10. Add cumin and saunf, let it splutter.
  11. Add in onions,capsicum and mix well.Throw in red chilli powder,turmeric powder, coriander powder, garam masala powder and mix well.Season with salt.
  12. Add in tomato ketchup if you like it. I prefer juice of a lemon and bit of chaat masala.
  13. Now add in peas and potatoes and mix till combined.garnish with coriander leaves and mix well.
  14. Let this cool down.
  15. Preheat the oven at 180 degree C
  16. Roll the dough into balls.
  17. Add a spoonful of stuffing into each ball
  18. Arrange them on a baking sheet and let them rest for half an hour. They will rise up again.
  19. Apply egg was with a brush. If you are vegetarian, you can apply buttermilk on them for glazing
  20. Bake them for twenty minutes.
  21. Serve with mint chutney
Notes
  1. This is basic dough used for pizzas, buns and calzones. It can be made in bulk and stored in the fridge for four to five days. Just store it in a large container because it sometimes rises in the fridge.
beta
calories
528
fat
3g
protein
17g
carbs
109g
more
Desi Paleo http://cooking.ritulalit.com/

Shahi Tukda for Diabetics