Ingredients

• 3 cups - refined flour/maida
• 2 tsp - olive oil
• 2 tsp - active dry yeast
• 1 tsp - sugar
• 1 tsp - salt
• 1 tsp - chilli flakes
• 1/4 cup - fresh coriander
• Filling:
• 2 - boiled potatoes
• 1/2 cup - boiled corn or peas
• 1/2 cup - chopped capsicum
• 2 - green chillies
• 1 tsp - pav bhaji masala
• 1/3 tsp - turmeric
• 1/3 tsp - salt
• 1/2 tsp - mango powder
• 1/2 tsp chilli powder
• 3 tsp - cooking oil/butter
• 1/2 tsp - cumin

How to Make Eggless Stuffed Buns

• Take a bowl, add 1 cup lukewarm milk, sugar and yeast, mix properly, cover and rest for 10 minutes to activate the yeast (wait until the bowl surface fully covered with froth).
• In a separate bowl add refined flour, salt, chilli flakes, olive oil, chopped fresh coriander and mix gently.
• Now add the yeast mixture and make a soft dough, can add some lukewarm water if needed.
• When you get a nice dough, gently knead it for approx. 5 minutes till it becomes smooth.
• Cover and keep aside the dough to rest for around 1-1.5 hour or till it doubles in volume.
• Masala:
• Take a pan and add oil or butter, when it becomes warm add cumin seeds and chopped green chillies.
• Then add turmeric, coarsely mashed potatoes, and all the spices and vegetables.
• Now mix and stir fry all for approx. 2 minutes, till everything blends and cooks well.
• Take out in a bowl and let it cool down completely.
• Take out the dough and punch down gently 2-3 times to remove the air.
• Now make equal sized balls from the dough (approx. 15)
• Grease your palms and flatten a bowl on your palm and place approx. 1.5 tsp mixture in the centre, pull and bring all the edges in the centre and seal the ball completely. Make a smooth and neat ball.
• Brush the top of the buns with milk and bake in a preheated oven 180 degree C for approx. 15 minutes or till top become nicely golden.
• When done remove from the oven and apply melted butter on top.
• Recipe courtesy: Maayeka