For the second day of wheat flour recipes, I used one of my favourite recipes to create these whole wheat treats. When I posted the 40 minute burger buns recipe, I didn’t expect it to become a hit. But I was super excited when many of my readers tried it and posted it in FB. I used the same recipe to create 45 minutes chocolate buns and it was amazing. And for today’s post I used whole wheat flour instead of maida and also stuffed the buns with a spicy potato and paneer filling. My daughter loved them so much that she had it for snacks and dinner.
As the dough is kneaded only for two minutes, the crust is slightly rustic to look but the buns turn out so soft. As I used wheat flour / atta, the water content needed was a bit more and I have adjusted it in the recipe. For filling, you can use any spicy or sweet filling. Think about sweetened coconut, chocolate ganache or any other spicy filling with mushrooms or cauliflower or any meat filling if you are a meat lover. The list is endless. As I had boiled potato at hand, I cooked the filling while the dough was resting for five minutes. But you can also make the filling ahead and allow it to cool before starting to knead the dough. If your buns doesn’t brown at top, place them for the last five minutes on the top rack near the filament. They will turn beautiful.
Makes 6 Buns
Instant Yeast-1 tbs
Water-1/2 cup + 1-2 tbs
Veg Oil-2 tbs
Wheat Flour / Atta -1 3/4 cup
For The Filling:
Oil – 1 tbs
Onion – 1
Potato – 1
Crumbled Paneer – 1/4 cup
Red Chilly Powder – 1/2 tsp
Coriander Powder – 1/2 tsp
Jeera Powder- 1/4 tsp
Salt – to taste
Aamchoor – 1/2 tsp
For The Filling:
Heat oil and add onions.
Sauté until translucent.
Add boiled, peeled and mashed potatoes, paneer, chilly powder, coriander powder, jeera powder and salt.
Cook for a minute or two.
Add aamchoor, give a nice stir and switch off flame.
Allow it to cool completely.
For The Buns:
In a bowl mix together flour, sugar, salt and instant yeast.
Add oil and mix.
Add water and mix to form a soft dough.
Knead the dough for 3-5 minutes, dusting with more flour if sticky.
Divide the dough into 6 equal portions.
Pat each ball into a disc, place some filling inside and bring all sides to the centre.
Make sure that it is sealed properly.
Shape each into a round ball and place three inches apart on a greased baking tray.
Cover with a towel and set aside for 10 minutes.
By the time preheat oven to 225°C.
Brush the top of the balls with milk and sprinkle some sesame seeds.
Bake for 10-20 minutes or until the buns are nicely golden.
Remove from tray and enjoy.