Baked Masala Buns

Ever since I have started baking bread, experimenting and trying new recipes go hand in hand for me. The other day Priya, suggested we make stuffed buns with whole wheat from a Tamil periodical. When I read through the recipe, I realised that it was quite easy to simply use my own whole wheat pizza recipe and convert it into stuffed buns.

Baked Masala Buns

Used the basic whole wheat pizza recipe for crust

Priya made filling of mushrooms and I made using potatoes and peas. I also rolled the crust thin as I have this psychological aversion to thick crusts. With a liberal portion of filling inside, it turned out an amazing treat for everyone.

Baked Masala Buns

Filling is made from potatoes and peas

To quote V, “Whenever I think you have done all in terms of food, you surprise me with something like this and I am bowled.”

So what are you waiting for, go ahead and make your own version right now. I would love to bake them again using spinach and cheese filling.

Baked Masala Buns

The filling if of your choice and very adaptable

makes 4 small buns Conversion Chart Print

Baked Masala Buns

Ingredients

½ portion of whole wheat pizza dough
2 cups of boiled and mashed potatoes
1 cup of shelled peas
1 onion chopped
½ capsicum choped
1 teaspoon of red chilli powder
1 teaspoon of turmeric powder
1 tablespoon of coriander powder
1 teaspoon of garam masala or all spice powder
1 tablespoon of tomato ketchup
1 teaspoon of cumin seeds
1 teaspoon of fennel seed
1 tablespoon of oil
salt to taste
few sprigs of coriander

Preparation

1.Prepare the pizza dough from the above recipe or any of your choice and allow it to rise. Meanwhile, prepare the filling. Take oil in a shallow pan, crackle cumin and fennel seeds. Add onions and capsicum. Sauté well.
2.Now add red chilli powder, turmeric powder, coriander powder, salt and garam masala. Mix well. Add the ketchup. Mix again. Now add mashed potatoes and peas. Gently bring all ingredients together. Add coriander and mix well. Set aside the filling to cool.
3.Divide the dough into 4 portions. Place the balls on a lightly floured surface. Slightly flatten them into a disc and allow it a rest for 5-10 minutes. Roll out into a circle of desired crust thickness. I prefer thin crusts so I rolled out the dough balls thin, but make sure it is not too thin or the dough will crack up during rising. Place a large scoop of filling on the rolled discs and gently fold up the sides bringing them on top of each other. Press the ends together and quickly flip the prepared ball tucking the closed ends underneath. Place the flipped buns on a lightly greased baking sheet and allow to rise for 30-40 minutes.
4.Pre-heat oven to 220°C. Bake the masala buns for 15-20 minutes or till nice deep brown on top. Serve hot.

Notes

Masala recipe adapted from here.

You can make any filling recipe of your choice. My friend made mushroom, spinach and cheese filling for her buns. Since I don’t eat mushroom, I stuck to potato recipe.

The crust thickness is a matter of choice as well.

Baked Masala Buns

Baked Masala Buns