Sunday, May 24, 2020

Masala Egg Buns

1 cup whole wheat flour
1 cup all purpose flour/maida
1/2 - 1 cup warm milk
1/2 tsp sugar
1 tbsp yeast
Salt and Pepper to taste

For the stuffing
5 boiled eggs (shelled and cut into halves)
2 big red onions (chopped)
1 tsp ginger garlic paste
1 tsp green chilli paste
1 big tomato (finely chopped)
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp egg masala
A small bunch of curry leaves
3-4 tbsp milk
Salt to taste
2-3 tsp oil


Add yeast and sugar to warm milk and wait till the yeast is activated and frothy. This will take about 10-15 minutes.
Add wheat flour, maida, salt and pepper to a bowl. Mix well.
Add the activated yeast mixture to the dry mixture and mix well to form a dough. Knead the dough for about 5 minutes.
Cover the dough and let it rest for 45 minutes to 1 hr.

Meanwhile, prepare the stuffing.
Heat oil in a pan. Saute chopped onions until translucent. Add ginger-garlic-green chilli paste and curry leaves. Cook this for a few minutes. Add dry spices and saute for a couple of minutes. Add chopped tomatoes, cover and cook till the oil separates from the masala. Add the milk, cook for a minute on low heat and turn off the heat. Add salt to taste.
Add boiled eggs (shelled and cut into halves)
Let it cool to room temperature.

Once the dough doubles in size, punch out the air.
Divide the dough into equal lemon sized balls. Flattened the dough balls on the palm of your hand. 
Add the egg masala in the centre and wrap the dough around it to form a bun.
Place the sealed side down in a baking pan. Cover and keep in a warm place till the buns have risen. Brush with some oil.

Bake in 200°c preheated oven for 25-30 minutes until golden brown.
Serve hot with ketchup.

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