Pages

Monday, September 4, 2017

Potato Stuffed Bun



Ingredients
All Purpose Flour: 1 ¾ cups
Warm Milk: ½ cup
Milk Powder: 2tbsp
Warm Water: ¼ cup (or as required)
Roux:2tbsp (3/4tbsp Flour + 1/4cup water, combine and cook till you get a smooth paste)
Sugar: 1 ½ tbsp
Salt: needed     
Oil: 2tbsp             
Melted Butter: 4tbsp or olive oil
Yeast: ¾ tsp
Onion-1
Olive Oil: 2tbsp
Potato cooked and mashed: 3 potatoes
Pepper powder: 1tsp
Jeera powder: 1tsp
GARAM masala Powder: ½ tsp
Salt: as needed
Turmeric powder: a pinch(optional)
Green Chilli: 2
Coriander leaves chopped: 1tbsp
White sesame seeds: needed
Egg: Egg wash


Method Of Preparation
Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and roux and mix together. Now add all the milk. Starts kneading together and gradually add water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Add butter or olive oil in between while kneading the dough. Knead for 8-10 minutes. The more you knead it the softer the bread will be.



Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.



Punch down the dough. Take a baking tray and grease it or line with butter paper.

Heat oil in a pan, add chopped onions when it turns translucent add in chopped chilli, and then add garam masala powder, turmeric powder, pepper powder, jeera powder and salt. Stir it and add mashed potatoes to it and sprinkle little chopped coriander leaves. Stir and mix well and switch off the flame. Let it cool.

Divide the dough into 4 equal parts. Take each ball and flatten it a bit and add in 2tbsp or more as per the ball size potato mix to it and seal it well and keep inside the palm and roll well to make it a ball. Make the same with the other dough’s too. Place it in a baking tray and apply egg wash on top and sprinkle with white sesame seeds.


Bake in pre heated oven at 160 Deg C to about 30 -35minutes or till done.





2 comments: