Got it from my mum-in-law, and hopefully have done justice to it. This is one of those recipes that make a rainy / winter day very special. Tastes amazing if you have the freshly baked bread buns with nice pot of masala chai.
Was an absolute joy to make it and a greater joy to feast on it!
*In half of the warm water crumble yeast and sugar (1 tbsp). Cover and keep till frothy, approximately 5-10 minutes.
10 - 15 minutes
2 hours approx OR
till it has doubled in size
200 deg C
For the starter 16 gms fresh yeast
In half the water, dissolve the dry yeast for 5-10 minutes.
Sift the flour and salt together. Make a well in between, pour the oil and the yeast-water mixture. Add the remaining water as needed, to form a stiff, sticky dough.
Turn the dough out onto a lightly floured work surface. Knead the dough until smooth, stiff and elastic, about 10 minutes. Do not over-knead the dough, as this would result in a tough bread.
Put the dough in a clean bowl and cover with a moist tea towel and leave to rise until doubled in size, about 1-2 hours.
Till the dough is set aside for rising, the filling can be prepared.
Mash the potato and peas together, add crumbled paneer, coriander leaves, lemon juice, salt, turmeric powder and red chilli powder. Mix well.
Heat oil, add the ginger-garlic and green chilli paste, sauté for a minute. Add the onions and carrots, cook for 2-3 minutes. Add the potato mixture and cook for another 2-3 minutes.
After the dough has doubled in size, knock out (deflate the dough) and allow to rest for 10 minutes.
Divide the dough in 6 equal portions.
MAKING THE BREAD BUNS
Take a portion of the dough, flatten it, if needed, use some flour. Put about 2 tbsp of the stuffing on it and fold in, covering the stuffing from all the sides. Make sure the mouth of the dough is sealed well.
Allow them to sit for 40 minutes (proving).
Preheat the oven at 200 degree C.
Brush well with the beaten egg, and bake for 20 minutes.