The Singing Chef or Raaga as she is known,sings her way through dishes especially through baking.Once you see the variety of dishes then I am sure you will be as surprised as me on what not to make.This time I am posting Raaga's hearty (and I mean EXTREMELY TASTY) Coriander Buns with almost negligible changes .These are tasty buns with coriander leaves in the dough and hearty veg filling stuffed inside.
Ingredients:Vegetable oil: 1/2 tbsp
Sugar: 1.5 tbsp
Salt: 1/4 tsp
Water: boiling : 1/4 cup
Milk: 1/4 cup room temp
All Purpose Flour: 1 cup
Whole Wheat Flour: 1/2 cup
Instant Yeast: 2 tsp
Coriander Leaves /Cilantro : 1/4 cup chopped
Turmeric Powder: 1/4 tsp
Chilli Powder: 1/2 tsp
Vegetable Oil: 1-2 tbsp for saute
Jeera/Cumin seeds: 1/2 tsp
Onion: 1 finely chopped
Potato: 1 thinly chopped
Carrot,Peas,Beans,crumbled paneer/cottage cheese etc: 2 tbsp each finely chopped
Your choice of veggies: 1/4-1/2 cup
Chilli Powder:1/2 tsp
Turmeric Powder: 1/4 tsp
Cumin -Coriander Powder: 1 tsp
Heat little oil in a pan,add in jeera,hing and let it sizzle.Add chopped onions,salt and saute till transparent.Add the rest of the veggies,and the spice powders and salt and cook adding little water till done adjusting the salt.The filling should be dry.
In a big bowl,add oil,salt and sugar.Pour boiling water on this and stir till sugar dissolves.Add milk to this which will bring this to room temp.
To this wet mix add together yeast,flours,turmeric and chilli powders and chopped coriander leaves.Mix well and knead to form a smooth pliable dough. Place the dough in a greased vessel and let it rise covered for about 45-60 minutes.Mine took about 45 minutes.
Gently deflate the dough and divide it into buns preferable of equal size.Take a portion,pat it into a disc,put a tablespoon of filling and bring the edges to close.Place in a greased/lined baking sheet optionally sprinkling with sesame seeds.Do so with all bun pieces.
Let the stuffed buns rise again for another 45-60 minutes.
Preheat the oven to 400 F.Bake the buns in the oven for 12-15 minutes till the tops are brown.
The only changes I made are reducing the yeast from 1.5 tbsp to 1/2 tbsp (barely 2 tsp I used -that too instant yeast).Also the spices for the filling are those in the original recipe though you can change as per taste.
The buns are travelling to T& T: The Singing Chef,an event by Zlamushka and hosted at Dil Se.. and also to BBD#28:Buns ,an event by Zorra and currently hosted at Tangerine's Kitchen