Thursday, November 17, 2011

Hot potato buns

Hot cross buns!
Hot cross buns!
One ha' penny, two ha' penny,
Hot cross buns!



Remember this old rhyme? I remember it because of my love for buns! Bakeries in Mysore-Bangalore sold variety of buns. These were cheap yet tasty fix for hunger pangs that shot us anytime anywhere. Sweet buns, Khara buns(spicy buns), potato  buns, so many options. My favorite used to be the savory buns. 

I couldnt find any savory buns in US. Everything is sweet and it makes me yearn for more spicy and savory foods. I set out to make the buns. I am always hesitant to use yeast in my food. I am never sure if the yeast is frothy enough or I have let the dough rise enough. These buns also could have used a bit more rising time. I used whole wheat flour . White enriched flour maight have made the buns more softer but I weighed the health benefits and chose whole wheat. The result was quite the Iyengar Bakery style potato bun. Hot out of oven. I burnt my mouth eating these! The potato filling was hot and spicy enough to accompany my chai. A perfect grab-and-snack while you go. 



Ingredients:
For the buns:
3cups whoile wheat flour
1-1.5 cups milk
4tbsp oil
1tbsp yeast
2tbsp Sugar
1tsp Salt


Filling:
3 medium potatoes
1 large Onions 
2-3 green chillis
4-5 curry leaves
1tbsp cumin seeds
2tbsp oil
salt to taste


  1. Mix the milk, sugar and yeast. Let it get frothy for 10-15minutes.
  2. Take the flour and add salt, oil. Add the yeast mix to the flour and keep knead until a thick sticky dough formed. I used more milk to make the dough mix well.
  3. Cover the dough with wet cloth and leave it for about an hour. 
  4. Mean while prepare the potato filling. This is the normal potato subzi made in our houses. Boil the potato until it is cooked lightly.
  5. Chop onions, chillis, curry leaves into small pieces.
  6. In a pan add oil and the cumin seeds. Fry it until the seeds are lightly browned.
  7. Now add chopped green chillis, curry leaves and onions. Fry until onion is cooked.
  8. Add Cooked potato and lightly mash it. 
  9. Add salt and let the potatoes cook for 5-7 minutes. Let this mix cool down.
  10. After about an hour, take the dough and lightly beat it with fists to remove the air. 
  11. Start kneading again to a nice smooth dough. Make 12-13 balls.
  12. Start rolling these balls into tiny flat rotis, scoop around 1-2tbsp potato mix and nicely seal the buns. 
  13. Brush some oil/butter on the buns if you wish. Cover with wet cloth and leave for another half an hour or more. Pre-heat the oven to 400F now.
  14. Once the buns have risen, put them to bake for 10-15minutes, until the surface turns golden brown. 

Cool the buns for few minutes before you eat else you burn the tongue like me :)









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