Recipe of Ultimate Mushroom masala stuffed buns

Mushroom masala stuffed buns Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Lets make Mushroom masala stuffed bun. Awesome way to make spicy masala style bun at home.

Here is the best “Mushroom masala stuffed buns” recipe we have found so far. This will be really delicious.

Ingredients of Mushroom masala stuffed buns

1. It’s of For buns.
2. Take 1 cup of refined flour.
3. It’s 1 teaspoon of dry active yeast.
4. Take 1 teaspoon of sugar.
5. It’s 1/3 cup of milk.
6. You need 1/2 teaspoon of salt.
7. Make ready 2 tablespoon of olive oil.
8. It’s 1 tablespoon of milk powder.
9. Prepare 2 tablespoon of refined flour for dusting.
10. You need 1 tablespoon of milk for brushing.
11. It’s of For stuffing.
12. You need 200 gram of mushroom.
13. Take 1 of onion.
14. Take 1 teaspoon of salt.
15. Make ready 1/4 teaspoon of garam masala.
16. You need 2 of green chillies finely chopped.
17. Prepare 1 tablespoon of oil.
18. Make ready of For greasing.
19. It’s 1 tablespoon of butter.

Place the stuffed dough(pinched side down) on a baking tray lined with foil and greased with little oil.Brush the dough with olive oil and sprinkle some sesame seeds on top.Technorati Tags: Bun Recipes,Masala Buns,Stuffed Buns recipe,Stuffed bun,Potato buns,Buns,Buns without egg,Eggless,Stuffing,Vegetable buns,Vegetable stuffed buns,Vegetable masala stuffed buns. « Mango (Mangai) Thokku RecipeStuffed Masala Buns recipe: Try this Stuffed Masala Buns recipe, or contribute your own.

Mushroom masala stuffed buns instructions

1. In a mixing bowl add the Warm Milk and sugar. Mix well, then add Yeast. Stir and keep aside for 10 mins for blooming..
2. Add the flour, salt, milk powder in a bowl and mix well. Once the yeast mixture froths and activates add the mixture in the center of the well and mix to make a sticky, soft, paste kind of dough. If your dough does not turn out to be a sticky, soft, paste kind of mass add more warm milk to make it so..
3. Now add Oil and start kneading the dough. Knead this for 15 mins, by that time this pasty dough would form into a kind of ball of dough. Once kneaded, transfer to a greased bowl, cover and let it proof for One Hour or until doubled in a warm place..
4. For stuffing, slice onion and mushrooms. Heat a pan, add oil, keep flame high and add onions, mushrooms and chopped chillies. Keep stirring until moisture evaporates. Switch off the gas, add garammasala and salt, mix well..
5. Once the dough is doubled in volume, take it down to your dusted working surface and knead it for a minute. Divide into 4 equal portions..
6. Divide stuffing into 4 portions. Flatten each dough portions make sure the edges are thinner than the center and fill each with stuffing mixture. Gather the edges and press to seal. Sprinkle some flour if it feels it's extremely sticky..
7. Grease baking tray, Place the Stuffed Buns on it. Brush these with some milk. Cover and let the shaped buns proof for another hour or until doubled..
8. Preheat oven to 200 C. Once the stuffed buns have proofed, brush generously with milk gently. Place inside the oven and bake for 15 Minutes at 200 C..
9. Take them out, brush with butter. And let them rest for a minimum of 15 mins. Now take the buns out and enjoy……

When ever any of our blogger friends post stuffed buns, I always wish I could try it out and today is the day!I just followed the same recipe for the dough as my pizza dough…Stuffing also of our own choice/imagination.You can use any filling of your choice other than potatoes (For example - with mushroom, paneer or any vegetables).

Slit buns horizontally keeping lower portion bigger.Shape hollows in lower halves, keeping enough all around.Hold brinjals over direct flame to roast till skin blackens.Stuffed mushroom buns- a family recipe handed down by dad's aunt to my mom and then to me.I am sharing the mushroom version of the stuffed buns but sometimes she would stuff the buns with keema (minced lamb meat).