Monday, October 13, 2014

Vegetable Bun

For the Bread:
Plain Flour-250 gms
Oil- 4 tbps
Salt-1 tsp
Sugar_ 3 tsp
Active Dry yeast- 1 tsp
Water- 1/2 cup
Milk-1/2 cup
water to knead
For the stuffing:
3 potatoes, boiled, peeled and mashed
1 onion- finely chopped
1 tsp grated ginger
1 tsp grated garlic
1 tbsp finely chopped coriander leaves
4-5 finely chopped green chillies
1 tsp lemon juice
1 tbsp oil
Salt to taste
Method (Bread dough):
Warm 1/2 cup water and milk together and add the sugar and yeast. Take care not to overheat; or the yeast will not be active. Cover and keep aside for 15 minutes. When yeast is fully dissolved and frothy, it is ready to use.
Mix salt and flour in a large bowl. Make a well in the centre and a tbsp of oil. Add the yeast mixture and knead into a soft dough. Knead for 5-10 minutes till it is smooth and not sticky. Grease a large bowl and place the dough, cover and let it rest in a warm place (not over stove or oven) for 1 1/2 hours. Add 1 tbsp oil, and punch the dough for 3-4 minutes. Now the dough is ready for shaping and stuffing.
Method (Stuffing):
Heat oil in a pan, add ginger, garlic, chillies, onion and saute till onion turns pink and soft. Add potatoes, lemon juice, salt and coriander, Mix well and cook for about 2 minutes. Cool well before stuffing.
Proceed further:
Take a golf ball sized dough and pat thickly. Place a tablespoon of stuffing in centre. Pull up sides and carefully enclose stuffing. Shape into a round and slightly flattened bun. Grease your palms if necessary to shape. Place on a baking sheet leaving enough space for rising. Cover and rest for 30 minutes. Bake in a pre-heated oven at 200 C for 15 minutes or till golden. Brush with milk a minute or two before taking out of the oven. Cool on racks and serve warm with butter/ marmalade.

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