Stuffed Buns - Chicken or Paneer
- Reviews 1
Ready In: 1 hr 40 mins
Serves: 6
Yields: 12 buns
Ingredients
FOR BUNS
- 1 tablespoon active dry yeast
- 2 tablespoons warm water
- 1⁄2 cup milk
- salt
- 1⁄2 cup vegetable oil
- 2 1⁄4 cups flour
- 2 tablespoons sugar
- 1 egg, beaten
- 1 egg white
- white sesame seeds, for sprinkling
FOR CHICKEN FILLING
- 1 1⁄2 cups chicken, cooked and shredded or 1 1⁄2 cups panir
- 1 onion, minced
- 1 teaspoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 1⁄2 teaspoons coriander powder
- 1 pinch cumin, ground
- 1 pinch garam masala
- salt
- 2 tablespoons coriander leaves (finely chopped)
Directions
- Dissolve the yeast in warm water with 1/2 tbsp sugar and 1/2 tbsp flour. Leave aside for 10 mts.
- Boil the milk and cool till it is warm on touch. Add sugar, oil and salt.
- Mix well with a wooden spoon till the sugar dissolves. Add 1 cup flour and mix to a smooth paste.
- Add the beaten egg, yeast and mix. Add the remaining flour and mix well till it forms a smooth dough.
- Knead well for 10 mts. Let it rest till it doubles in volume (approx an hour or two). While its resting prepare the chicken filling.
- Punch down the dough lightly using your palm and divide the dough equally.
- Flatten each portion and fill with 1 tbsp of the chicken filling. Re-shape into a smooth ball. Sprinkle the top with sesame seeds.
- Let it sit/prove for another 20 minutes.
- Bake them in a pre-heated oven at 200 degrees C for 10-12 mts. When it starts to brown, brush tops with egg white.
- FOR CHICKEN FILLING:
- Heat oil in a heavy bottomed vessel, add the onions and saute for 4 mts. Add ginger garlic paste and saute for 4 mts.
- Reduce the heat, add the red chili powder, coriander powder, cumin powder and garam masala powder and mix well.
- Add the shredded chicken and mix well. Add salt to taste. Cook for 3 mts.
- Turn off heat and cool. Add coriander leaves and mix.
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