Baked Masala Buns is a stuffed bread. Filled with spicy, potato filling, it is a great crowd-pleaser. You can shape them differently as log and sliced or even in muffin tray as small bites.
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.
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.
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
Ingredients
- 1 whole wheat pizza dough
- 2 cup potatoes boiled & mashed
- 1 cup peas shelled
- 1 onion finely chopped
- ½ bell pepper finely chopped
- 1 tsp red chili powder
- 1 tsp turmeric powder haldi
- 2 tsp coriander powder dhania powder
- 1 tsp all spice powder garam masala
- 1 tbsp tomato ketchup sauce
- 1 tsp cumin seeds jeera
- 1 tsp fennel seed saunf
- 1 tbsp olive oil
- to taste salt
- few sprigs fresh cilantro fresh coriander leaves
Instructions
- 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.
- Now add red chili 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.
- 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.
- Pre-heat oven to 220 °C. Bake the masala buns for 15-20 minutes or till nice deep brown on top. Serve hot.
Notes
- 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.
