Savory Breads are our family’s favorite. This bread I made long ago and was in my draft for long. When the theme for Recipe Redux was announced as Bread , I decided to post this bread.
Whole wheat flour – 1 cup
All purpose flour - 1 cup + 2 tbs
Luke warm water – 1 cup
Salt – 1 tsp
Butter – 1 tbs
Sugar – 4 tbs + 1 tbs
Instant yeast – 2 ½ tbs
For filling :
Potato – 3 medium
Onion – 1
Garam masala – 1 tbs
Salt to taste
Ginger garlic paste – ½ tsp
Oil – 1 tsp
For Dough :
Mix the yeast in the like warm water along with a teaspoon of sugar and let it proof.
In a bowl add the wheat flour , all purpose flour and salt mix together.
Make a hole in the center and add the proofed yeast to the flour mixture. Add in the butter and combine with a ladle.
Pour the contents in the countertop and knead well for five minutes or till the dough becomes soft and smooth.
Place the kneaded dough in a oiled bowl and cover with the cling wrap. Let it double in size for about one hour.
Boil the potatoes and peel the skin.
Cut potatoes into cubes. Peel the skin and chop the onion.
Heat oil in a pan. Add the chopped onion and sauté well till translucent.
Add in the ginger garlic paste and potato cubes , toss well.
Add the garam masala and salt to taste , toss again.
Take off from flame , potato filling is ready.
Cool and shape into six equal balls.
To make buns :
Deflate the doubled dough and divide into six equal parts.
Shape into round smooth balls , flatten and place the potato filling and cover , shape to round again.
Repeat with the remaining dough.
Arrange the buns in the baking tray and let it for second rise about 30 minutes.
Brush each bun with melted butter and sprinkle sugar on top.
Bake in preheated oven at 200*C / 400 *F for 20 minutes.
Let it cool and serve.
Potato Stuffed whole wheat buns are ready to be served.
1.Curry powder or any spice mix can be used instead of the garam masala.
2.Adjust the spice level according to your taste buds.
3.Other vegetables can be used along with potato.