Potato Buns

INGREDIENTS:     (Makes 12-14 buns)

For the buns:-

2 Cups All purpose flour
1 tsp ajwain (carrom seeds) - Optional
1.5 tsp kasuri methi, fine crushed between palms (dry fenugreek leaves)
1/2 tsp salt
4 tbsp olive oil (substitute with melted unsalted butter)
1 tbsp instant yeast
1/2 cup luke warm water (or as required for kneading the dough)
Melted unsalted butter for brushing
Flour for dusting

For the filling :- (Makes 1.5  cups)

2 medium boiled potatoes, slightly mashed (but with little chunks)
1/2 cup fresh or frozen green peas (optional)
1 fat garlic clove, grated
1 big Onion sliced
1/4 tsp roasted cumin powder
1/4 tsp cumin seeds
1 sprig curry leaves (finely chopped)
2 dry red chillis
1/2 tsp garam masala 
1 tbsp fresh lemon juice
1 teaspoon chat masala
Salt to taste
2 tbsp olive oil

HOW TO MAKE:

1)   In a bowl, add the flour along with crushed kasuri methi. Sift this flour mix once. Add ajwain (carrom seeds) to the sifted flour,instant yeast and set aside.

2)   Start mixing in lukewarm water till everything comes together.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 5-8 minutes till you get a soft, elastic dough.While kneading , if you feel that the dough is on the dry side, add a tablespoon of water, if you feel it sticky, add some flour to bring it together.


3)  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 1-1.5 hours to rise.


HOW TO MAKE POTATO FILLING:

1)   Heat oil in a pan. Add the dry red chilli, curry leaves & cumin seeds. Add the sliced onion, add the garlic along with chopped green chillies. Saute for 10 seconds, add all the vegetables along with salt to taste, mix well &  reduce heat to medium and let cook for 10 minutes, till the peas are getting soft.

2)  Add the cumin powder, garam masala,salt and lemon juice.Mix well and set aside to cool.

HOW TO STUFF THE BUNS & SHAPE THEM:

1)   Once the dough has risen, punch it down and knead again for 3-4 minutes on a floured surface. Divide the dough into 12 equal balls.
2)  Roll out each ball using a rolling-pin into a 2″ circle. Spoon about 1.5 tbsp of Potato filling into the centre of each dough circle and pinch all sides to make a stuffed dough ball. 
3)  Spread the pinched ball all over with oil and line on the baking sheet, pinched side down.
4)  Line a baking/cookie sheet with parchment. Line the balls at least 3 ” away from each other so that they do not touch each other when they rise.
5)  You may use more than 1 baking sheet (if required) to line the dough balls. Cover the baking sheet with a wet cloth let these buns rise in a warm place for 15 more minutes.

HOW TO BAKE:

1)   While the stuffed balls are rising, preheat oven to 180 C.
2)   Bake the risen balls for 13-15 minutes or till they are light brown in color and you smell the aroma of baked dough & kasuri methi.
3)  Once light brown, brush melted butter on the balls and bake for another 3-4 minutes till the tops turn golden brown. Pull out the baking sheet and using a pair of tongs, transfer the baked buns to the cooling rack.
4)   Serve the buns hot.

RATING NOTES:

              DIFFICULTY LEVEL    :   MEDIUM
              RATING  POINTS         :    7/10**

**  If you are using active yeast, dissolve sugar in luke warm milk, add 1 tablespoon active dry yeast and set aside till frothy. If you don’t see foam within 30 seconds of dissolving the yeast,discard the mix & restart.