100% Whole Wheat Potato Stuffed Masala Buns

100% Whole wheat masala buns 

Easy to prepare, No kneading required, crunchy top and soft and fluffy from inside. 

With Stuffed spicy potatoe filling, these buns are an healthy and baked version of the Indian fried samosas. And the herby, masala covering is a bonus to the regular cover of the samosas.

How to cook 100% Whole Wheat Potato Stuffed Masala Buns

Video link of Whole Wheat Burger buns recipe 

Text recipe of whole wheat burger buns

RECIPE

Yields: 9 buns

Prep time: 3 hours

Bake time: 20 minutes 

Tools: Oven, Baking tray

INGREDIENTS 

For buns; 

2 1/2 cups wheat flour

1 teaspoon salt

2 teaspoon honey

1 1/4 teaspoon instant active dry yeast

1/2 cup coriander leaves, fine chopped

Pinch of turmeric

1 1/2 teaspoon red chilli powder

1 teaspoon oil

3/4 cup water and milk mixed

For filling; 

3-4 medium-sized potatoes, boiled

1 small onion, fine chopped

1 green chilli, fine chopped

1 teaspoon cumin seeds

1/4 teaspoon crushed ginger

1/2 teaspoon crushed garlic

Salt to taste

1 teaspoon Coriander powder

1 teaspoon red chilli powder

1/2 teaspoon any curry powder or garam masala

1/4 teaspoon turmeric powder

2 tablespoons chopped corriander leaves

2-3 teaspoons oil

1 teaspoon oil + 1 teaspoon milk mixture to apply on buns while baking

1 1/2 tablespoons butter or ghee yo apply on hot buns

METHOD

In a large bowl add flour, salt, yeast, chilli powder, turmeric, honey, chopped coriander. Do not add salt directly over yeast. Mix everything roughly.

Take 50-50 milk and water mixture and heat it to lukewarm. You can also take 3/4 cup water + 1/8 cup milk powder mixed to make lukewarm mixture.

If you are using dry active yeast. You can add honey and yeast to lukewarm liquid mixture and set aside for 10-15 minutes to froth. And then use it to knead the dough

Pour liquid mixture in portions and knead a sticky dough. Much Softer than a chapati dough. See reference pic. Do not knead much, just bring everything together.

Add a teaspoon of oil and coat the dough. Keep it covered with a kitchen towel till it puffs up double to triple in size.

It took 2 hours to ferment and double its size for me. It may take more or less time according to weather conditions where you live. Dough has fermented double insize in reference picture.

Let's prepare filling in meantime. Heat oil in a pan add cumin seeds, green chillies, ginger, garlic, onion and saute till golden brown. Add boiled mashed potatoes.

Add the seasoning mentioned; salt, turmeric, chilli powder, coriander powder, curry powder and mix everything. Let cook for 2-3 minutes. Switch off flame sprinkle coriander leaves and set aside to cool the mixture a little.

Once dough doubles, punch it and bring it together to make it smooth. Punched dough shown in reference picture.

Divide into equal size balls. I made 8 balls out of it.

Lightly grease your palms with oil press the dough in palm to make a disc.

Add 1 1/2 tablespoons of the filling, collect dough from the edges by pleating and cover the dough tightly.

Keep the stuffed buns in a lightly greased baking tray.

Keep them in 2 inches distance from each other. Cover with clean towel and let the buns rise for 30 minutes. Preheat oven when 20 minutes have passed @ 200C

They have rised to double in 30 minutes. Mix a tsp of oil and milk and apply on the buns. You can also apply eggwash.

Bake for 15-20 minutes in a preheated oven. I baked at 200C at convection mode. Please check your oven settings.

You will know when your buns will turn golden brown, that means they are ready.

Thanks for visiting 😊