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Friday, October 8, 2010

Whole Wheat Veggie Stuffed Buns

Irresistible, enticing, yep am talking about the aroma of freshly baked bread. Everybody who recollect the smell of the bread in their kitchen, would long to feel the pleasure over and over, just like me. I, some afternoons play the dabbawala role and deliver hot lunch to my husband at his work place. Its just a couple blocks from my apartment. I know this sounds crazy. One day, on the way to his office i changed my route and happened to cross this restaurant, 'Purple cafe' where they bake breads and i get to smell the fresh scent that the wind carries and now-a-days just to experience the mesmerizing fragrance for 10 secs, i walk an extra block. 
Well, to talk about the recipe, i came across Aipi's US Masala, Whole Wheat Stuffed Buns, and i immediately bookmarked and was very sure that am gonna love it. And i did. Thanks for sharing a wonderful recipe, Aipi. I didn't make any changes except, I brushed the buns with egg wash instead of milk before baking, also didn't have sesame seeds handy, so decorated a couple buns with sunflower seeds. Here goes the recipe,


2 1/2 cups Whole Wheat flour
1/2 cup All purpose flour (Maida)
1 1/2 cups warm Milk
1tbsp Rapid Rise Yeast
1 1/2tsp Sugar
1tsp Salt
2tbsp Oil
For Stuffing:

1/2cup Cauliflower 
1/2cup Petite Peas (frozen and thawed)
1 Carrot (grated)
2 Red Potatoes (boiled)
1/2 Green Bell Pepper (diced small)
1/2tsp Panch phoran
1tsp Coriander powder
1/2tsp Red Chilli powder
1/8tsp Turmeric powder
1/2tsp Chaat masala powder
1/4tsp Cumin powder
1/4tsp Garam masala powder
1 pinch Asafoetida
1tbsp Cilantro (chopped)
1tbsp Oil
How to:

  • In a bowl, dissolve yeast and sugar in warm milk and let sit for 10 mins, until frothy.

  • In another big bowl, mix together the flours and salt, then make a well at the center.
  • Pour the yeast mixture and knead for 7-8 mins along with 1tbsp oil, resulting a non-sticky, smooth dough. 

  • Apply the remaining oil over the dough, wrap the bowl and let rest for 1 1/2hrs in a warm place.

  • Now, heat oil in a skillet, add the panch phoran , asafoetida and ginger.

Then add the cauliflower and carrot and saute for 3-4 mins. Followed by peas and bell pepper along with coriander powder, turmeric powder and salt. Cook for another 3-4 mins or until tender.
  • Add the potatoes followed by chilli powder, cumin powder, chaat masala powder and garam masala powder, and cook with lid closed in a medium flame for a couple of mins.
  • Add the chopped cilantro, switch off and let'em cool.
  • Once the dough has risen, punch down to remove the air and knead for a min.

  • Then transfer the dough to a flat surface and divide'em into equal lemon-size balls.
  • Roll the dough flat and place the filling and bring the edges together, forming a smooth ball.

  • Repeat the stuffing for the remaining dough and arrange it on a baking sheet, then, cover it with a kitchen towel and let rest for another 45 mins.

  • Preheat oven at 400 degrees.
  • Brush the top with beaten egg or milk and bake for 15-18 mins. 

  • Remove from oven and let cool on a cooling rack and brush with butter.

Serve warm buns.

Also, i wanted to show my food-saver handheld vacuum system, that i recently bought online via slick-deals for $4.50 w/shipping. I am very happy with the product, it comes with  5 small and 5 big zipper bags, 2 deli containers and it keeps my cheese and breads fresh. 
The best part is, the bags can be washed and reused when fruits or any dry foods are stored previously. You can also buy reusable zipper bags sold separately which are dishwasher-safe and can be microwaved or boiled. Isn't that cool? Love the cute handheld system and so i thought of sharing my experience with you all.**I am not being paid in any way for the review of the product**


  1. Aren't you a true bread lover..I know because I am that way myself when it comes to bread and especially the home made ones..it is almost therapeutic na..Thanks for trying out the recipe,you recreated them beautifully..glad you guys liked it :)

    US Masala

  2. gr8 job dear ...u made them perfectly ...stuffed buns looks very inviting ...


  3. Hi Nidhya,

    wow...a beautiful description and presentation dear...



  4. wow ur stuffed buns looks yummy.


  5. Wow wat a healthy and cute looking buns..yummy!

  6. Great.....the bun seems very nice...Yum yum ...feel like eating right now..good

  7. oh they look so cute, stuff buns are my fav types!

  8. looks very tempting dear..nicely presented

  9. Wow what a visual treat. I would love to have some..:)

  10. hi Nidhya..

    pls check out my blog for a surprise...



  11. Wow have been looking for such stuffed buns bookmarked...nice idea...luv each one of them

  12. Is Rapid Rise yeast different from regular dry yeast if so how to substitute. Thanks in advance.

  13. Afza,

    Thanks for dropping by and this should answer ur Q.

    Source: http://www.thefreshloaf.com/node/4680/yeast-dry-vs-rapid-rise

    Active dry yeast is what most bakers have been using because it is so easy to store. It will keep, in its original packaging, for about a
    year at room temperature.However, it is the least active yeast--producing the least amount of gas, because of its large number of dead yeast cells--and must be proofed, that is, rehydrated in warm water, before use. It is a pain to use and a relatively large amount must be used for decent leavening, so often recipes with active dry yeast have a yeasty odor and flavor.

    To improve this yeast, a new type of cooler drying process was invented that resulted in a yeast product that had many more viable cells than the active dry and a finer grain, and so did not need to be proofed before use. This is instant active dry yeast.Rather than call this yeast by its name--instant active dry yeast--which is admittedly a mouthful, the yeast companies all use a unique trademarked name for their product. Fleischmann's calls their instant yeast RapidRise, and they also market an instant yeast with ascorbic acid included as an improver called Bread Machine yeast. Red Star calls their instant yeast Quick-Rise yeast. SAF calls their yeast Perfect Rise.


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