Plain flour or maida- 250 gms
Oil- 4 tbsp
Salt- 1 tsp
Active dry yeast-1 tsp (double if fresh yeast)
Sugar- 3 tsp
Water- 50 ml
Milk- 50 ml
For the Masala:
Onion- 1- quartered and sliced fine
A fistful each of Curry leaves and Coriander leaves
Oil- 1 tbsp
Salt to taste
Grind the chillies, greens and salt coarsely and keep aside. Heat the oil in a pan, add onion and a little salt. When onion is done well, add the ground mixture, mix and switch off the stove and allow to cool.
Warm milk and water together. Take care not to heat too much; or the heat will kill the yeast. Add sugar and yeast. Cover and keep aside in a warm place for 15 minutes. Once yeast is fully dissolved and frothy, it is ready.
Take flour and salt in a large bowl and mix well. Make a well in the centre and add a tbsp of oil. Add the yeast mixture and knead well into a soft dough. Knead for about 10 minutes until it is not sticky. Place the dough in a large greased bowl, cover and keep aside for 2 hours.
Add the prepared masala to the dough. Apply 1 tbsp oil and punch the dough for about 5 minutes. Shape into Buns using oil and let it rest covered on a greased baking sheet for about an hour. Leave sufficient space between buns since the size will increase. Bake in a preheated oven at 200 degrees C for 10-15 minutes or till golden. A couple of minutes prior to removing, brush the top with a little milk.
Allow to cool a bit before transferring to wire racks for cooling.