Recipe submitted by Aparna Mallya
Paneer Stuffed Bun
When my husband came home from the office this evening, I greeted him with these freshly baked buns straight from the oven. The look on his face was priceless! This recipe combines bread and paneer in perfect harmony, making it an excellent appetizer. It's a delightful fusion of the rich texture of paneer with the soft, fluffy bun
For the filling:
- 1 medium onion
- 7 to 8 garlic cloves
- 1 to 2 green chillies
- 1 medium tomato
- 1 tsp garam masala
- 3/4 tsp chilli powder
- 1/4 tsp turmeric powder
- 1 medium capsicum
- 300 gm paneer, chopped into tiny cubes
- 1/2 cup frozen green peas, thawed
- 1/2 cup boiled corn
- 2 tbsp tomato ketchup
- a few springs coriander leaves
- Salt
For the Bun:
- 2 1/4 tsp (1 packet) active dry yeast
- 1/2 cup warm water
- 1 tsp sugar
- 1 1/2 cups whole wheat flour (atta)
- 1 cup all purpose flour (maida)
- 3/4 tsp salt
- 2 tbsp ghee or butter or olive oil
- 1/2 cup water
- Sesame seeds
For the filling:
Heat butter/ oil. Roast finely chopped onion and garlic, till onion turns brownish.
Add finely chopped green chilles, garam masala, chilli powder and turmeric powder and roast for a couple of minutes.
Add tomatoes and sauté till they are completely cooked.
Add capsicum and saute for a few minutes till they become soft.
Add paneer, green peas, corn and tomato ketchup and roast for sometime.
Garnish with coriander leaves.
For the Bun:
Combine 1/2 cup warm water with sugar. Add yeast, mix gently and set aside for 10 minutes till yeast becomes frothy.
In a large bowl combine the flours, salt, water and ghee/oil. Add the yeast mixture and knead into a dough. (Add more flour or water as needed). Transfer the dough into a well oiled bowl, turning the dough in the bowl so that it is coated with oil. Cover with a plastic wrap and set aside for one and half hours. The dough will double in size.
Punch the dough to remove air and knead a bit. Divide the dough into 12 equal portions and roll each one into a ball.
On a cutting board or a clean counter top, roll each ball into a circle, 4 to 5 inches in diameter. Place the filling (about 1 and 1/2 tbsp) in the center. Pull the sides so that they join together in the center. Press the sides, flatten with your palm and shape into a ball.
Place the ball seam side down on a baking tray, lined with foil. Brush the top with milk, butter or egg wash and sprinkle sesame seeds on top. Cover lightly and set aside for about half an hour. The dough will rise again.
Preheat the oven to 375 degrees.
Bake the buns for 18 to 22 minutes (mine took 21 minutes) till they turn slightly brown in colour.
Relish!!
Comments
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Radhika
September 30, 2018 at 7:25 amHi, thanks so much for sharing recipe in step by step detail. I had some mushroom filling already made, used the outer covering recipe. Turned out really well. This will be my go to outer covering recipe.
Umesh Trivedi
July 7, 2016 at 3:29 amVery nice recipe and so easy to do.
Thnks
Esha
February 20, 2015 at 12:35 pmThank you so much for sharing this recipe!
I tried it out once. It was yummy. Specially the buns. They were perfect! I use the Bread bun recipe regularly. By far I must have made them only 4 or 5 times; twice with stuffing, with missal pav, and with pav bhaji. My husband usually doesn’t like store bought bread, but he loved these hot breads fresh out of the oven.
I also don’t like the store bought pizza crust. (Then have a certain kind of stink)… But next I am thinking of making pizza crust from the above bread recipe. Any tips?