MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Masala Buns (Eggless Whole Wheat Buns With A Spicy Fillin
Categories: Buns, Indian
Yield: 12 Buns

MMMMM----------------------------BUNS---------------------------------
1 1/2 c Durum atta
- (whole wheat flour)
1/2 c All purpose flour
1 ts Ajwain (carrom seeds)
1 1/2 ts Kasuri methi (dry fenugreek
- leaves); fine crushed
- between palms
1/2 ts Salt
4 tb Olive oil or
- unsalted butter; melted
1 1/2 tb Granulated sugar
2 ts Active dry yeast
1/4 c Milk; luke warm
1/2 c Water; luke warm, or as
- required for kneading
- the dough
Unsalted butter; melted,
- for brushing
Flour; for dusting

MMMMM--------------------------FILLING-------------------------------
2 md Potatoes; boiled, slightly
- mashed but a little chunky
1/2 c Bell pepper; finely chopped
1/2 c Green peas; fresh or frozen
2 Scallions; chopped, white &
- green parts separated
1 cl Garlic; grated
3 Thai green chillies; or to
- tolerance, finely chopped
1/4 ts Roasted cumin powder
1/2 ts Garam masala
1 tb Fresh lemon juice
Salt; to taste
2 tb Olive oil

In a bowl, add the flours along with crushed kasuri methi. Sift this
flour mix once. Add ajwain (carrom seeds) to the sifted flour and set
aside. Dissolve sugar in luke warm milk, add yeast and set aside
until frothy. Note: If you dont see foam within 30 seconds of
dissolving the yeast, discard the mix & restart.

While the yeast is frothing, in a large bowl (enough to hold doubled
up dough after rise), tip in the salt. Top it up with sifted flour,
olive oil, and foamy yeast paste, in this order. Start mixing in
lukewarm water until everything comes together. Note: Start with
1/4 cup of water to begin with.

Once a loose dough ball starts to come together, transfer the dough
to a floured surface, and continue kneading for 5 to 8 minutes until
you get a soft, elastic dough. While kneading, if you feel that the
dough is on the dry side, add 1 tb of water, if you feel it sticky,
add some flour to bring it together. Brush some oil on all sides of
the bowl, and once kneaded, transfer the dough back to the bowl.
Brush some oil on the top of the dough ball, cover the bowl with a
damp cloth and set aside in a warm, dry place for 1 to 1-1/2 hours to
rise.

In the meanwhile, make the filling.

Masala & Spicy Filling:

In a pan, heat up the oil. Once the oil is hot, add the chopped white
parts of scallions and saute for 4 to 5 minutes on high. Next, add
the garlic along with chopped green chillies. Saute for 30 seconds or
until you smell the aroma. Next add all the vegetables along with
salt to taste, mix well & reduce heat to medium and let cook for 10
minutes uncovered until the peppers & peas are tender. Remove from
heat and while still hot, add the chopped green scallion parts, cumin
powder, garam masala, and lemon juice. Mix well and set aside to cool.

Stuffing The Buns & Baking:

Line a baking or cookie sheet with parchment. Once the dough has
risen, punch it down and knead again for 3 to 4 minutes on a floured
surface. Divide the dough into 12 equal balls. Roll out each ball
using a rolling pin into a 2" circle. Spoon about 1-1/2 tb Masala
filling into the centre of each dough circle and pinch all sides to
make a stuffed dough ball. Smear the pinched ball all over with oil
and line on the baking sheet, pinched side down.

Line the balls atleast 3" away from each other so that they do not
touch each other when they rise. You may use more than 1 baking sheet
if required to line the dough balls. Let rise in a warm place for
another 15 minutes.

While the stuffed balls are rising, preheat oven to 375?F/190?C.
Bake the risen balls for 13 to 15 minutes or until they are light
brown in color and you smell the aroma of baked dough & kasuri methi.
Mine took 15 minutes. Once light brown, brush melted butter on the
balls and bake for another 3 to 4 minutes until the tops turn golden
brown.

continued in part 2

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