The spicy potato stuffed masala bun is a tasty, delicious evening snack. It is perfect evening time snack to enjoy with a cup of tea or coffee. I have already tried sweet coconut stuffed masala bun at home. It was very big hit and my people were asking me for a spicy bun for the long time. Tried this bun in my new oven. I am yet to experiment with my new oven and it has turned the top too dark. But tastes too good and delicious. I have added more sugar as I wanted my bun on sweeter side. Adjust the quantity of sugar as per your taste.
You may also like similar recipes here:
- Bakery style kara bun
- Coconut stuffed dilkush bun
- Whole wheat stuffed braided bun
- Nutella folded bun
I have uploaded the video recipe of potato stuffed masala bun below. Subscribe to my YouTube channel for more video recipes.
Baking time : 30 minutes
No. Of serving : 5
- All purpose flour – 2 cups
- Instant dry yeast – 2 tsp
- Sugar – 1/4 cup (reduce as per taste)
- Salt – 1/4 tsp
- Oil – 1/3 cup
- Warm water – 1/2 cup
- Butter – for brushing on top
- Potatoes – 2
- Green peas – 1/2 cup
- Cumin seeds – 1 tsp
- Mustard seeds – 1/2 tsp
- Salt – as required
- Asafoetida – pinch
- Sambar powder – 2 tsp
- Coriander powder – 1 tsp
- Chilli powder – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Oil – 2 tsp
1. For making dough, take warm water in a cup. Add instant dry yeast and a tsp of sugar to it. Mix with a spoon and keep aside for 10 minutes to activate the yeast. It has to become frothy.
2. Sift together flour and salt to a mixing bowl. Add sugar, oil and the frothy yeast mixture to it and mix well with hands.
3. Add little water if needed and knead into smooth dough. Cover the dough and keep aside in warm place for 1 hour for first rise. The dough has to be doubled.
4. Meanwhile prepare the stuffing. Wash and boil potatoes until soft. Remove the skin and cut into small pieces.
5. Heat oil in a pan, add mustard seeds and cumin seeds. Once it splutters add green peas and saute well.
6. Add the potato to it and add little water along with required salt. Cook in medium flame.
7. Add turmeric powder, chilli powder, Asafoetida, sambar powder and coriander powder to it. Stir well and cook.
8. Keep mashing the pieces with ladle and cook until water evaporates and combined. The stuffing is ready.
9. Allow it to cool. Once the dough is raised, knead it again dusting some flour. Punch well to release the air.
10. Make small balls out of dough. Take one portion and slightly flatten it with hands. Place the stuffing in middle and close the dough from all sides. Pinch the ends together and roll into smooth bun.
11. Repeat for remaining dough. Place all the buns in greased baking tray and cover with cling wrap. Keep aside for 30 minutes for second rise.
12. Preheat oven to 180°C. Brush the top of buns with little oil, place the prepared tray and bake for 20-25 minutes or until the top turns golden brown.
13. Allow it to cool down. Brush the top with butter and serve with hot tea or coffee.