Stuffed Buns | Potato Masala Buns Recipe

Iyengar bakery's spicy potato masala buns are popular. Dinner is spicy potato masala in yeasted puffs. Tea or coffee go well with this cooked bun. 


For Dough – 1 cup Wheat Flour – 1 cup All Purpose Flour | Maida – 2 tsp Dry Yeast – 2 tbsp Sugar – 2 tsp Salt – 2 tbsp Butter – 1 cup Warm Water For Filling – 2 tbsp Oil – 1 tsp Fennel seed – 1 sprig Curry leave – 1 large Onion chopped finely – 1 no Green Chillies chopped finely – 1 tbsp Ginger Garlic Paste – 1 large Tomato chopped finely – 1 large Potato boiled and mashe –  cup Green pea – 1 no Carrot – 1 cup Cauliflower – 2 tsp Kashmiri chilli powder – 1 tsp Turmeric powder – 1 tsp Garam masala powder – Salt to taste – 3 tbsp Coriander leaves chopped finely


Make potato filling. Cover veggies with 1 cup of water in a pressure cooker. Two whistles, pressure cook. Natural steam release. Set aside. Stir fennel seeds and curry leaves into pan oil. 

Step 1

Let sizzle. Mix onions and green chilies. Add ginger garlic paste and boil until raw smell goes. Cook tomatoes gently. Correctly blend red chilli, turmeric, garam masala, and salt. 

Step 2

Mash cooked veggies using a potato masher. Add coriander. Prepared potato filling. Make buns. Mix warm water, sugar, and yeast. Allow yeast to activate for 5 minutes. Forming foam.

Step 3

Spoon wheat flour, regular flour, and salt together. Add soft butter and stir. Knead dough for 5 minutes to smooth. Double the dough by covering it for one hour.

Step 4

Put dough on a silicon mat. Make 8 equal dough balls and set aside. Flatten, fill, and seal the dough ball. 

Step 5

Round out and place on foil-lined baking tray. Each dough should be produced this manner and placed on a baking sheet with space between them to expand.

Step 6

Let it rise covered for 30–45 minutes. Brush buns with egg or milk. Finish with sesame seeds.

Step 7

Bake at 200°C for 20 minutes until lightly browned. Serve warm with butter after baking.

Step 8

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