Recently I have been doing online live sessions in FB group Fun With Egg Free Baking. Every week, I show a recipe and answer some queries by viewers. I must say, it is becoming really interesting. Once the session is over, I upload the video to my YouTube channels too. Last week I made Granola bars and this week, a quick masala bun recipe without oven. This is one of the quickest recipes for buns and I have made some versions of it previously. Read my 40 minutes burger buns and 45 minutes whole wheat stuffed buns to see how I started using this recipe.
Nowadays, I have started incorporating wheat flour in most of my recipes (though I do like to try out maida ones too) and here is another which turned out absolutely fantastic. As this is a quick recipe and doesn’t involve proving the dough, it needs more yeast when compared to the usual bread recipes. But don’t worry. It doesn’t give any weird taste to it. The rising is super quick and they turn out really soft.
When baking in a pan or cooker, the only drawback is that it won’t result in a golden brown crust on top. As the heat source is only at the bottom, the bottom of the buns or cakes turn out with a lovely colour but the top is comparatively pale. But that doesn’t affect the texture of the bun or the taste of it. If you keep it for a longer period, just to get the colour, then you might over bake the buns and the result would be harder. So don’t let that fact affect you. I know that most of you who read the blog won’t visit YouTube, but it is my request to take a little time to visit YouTube and subscribe to my channel. It is completely free and you would get notifications whenever I post a video.
Whole Wheat Flour – 200 gm
Instant Yeast – 1 tbs
Salt – 1 tsp
Milk – 100 ml + 25 ml
Ghee – 2 tbs
Green Chilly – 1
Coriander Leaves A few sprigs
Garlic – 3 pods
Curry Leaves – A sprig
Fennel Seeds – 1/2 tsp
Milk For Milk Wash
Place a heavy bottomed pan on medium high flame and preheat it for 15 minutes.
In a mixer jar, take all the spices and herbs and grind to a coarse paste without adding water.
In a bowl, mix together flour, yeast, salt and the ground paste.
Add 100 ml milk and ghee and mix to form a smooth dough. Add more milk if needed.
Take the dough on to the counter and knead it for 2-3 minutes.
Divide into 6 equal portions and roll each tightly into a ball.
Place it on a greased tin or plate and cover with a towel and set aside for 10 minutes.
Apply milk on top of the buns and sprinkle some sesame seeds on top.
Place the tin inside the pan, close and bake for 20 – 25 minutes until they start browning on the bottom.
Remove and serve immediately.