Potato Stuffed Buns are delicious buns stuffed with a mashed potato sabzi made from the scratch. They are delicious to eat for breakfast or as a snack or can also serve as a good dinner option.
Baking is so much fun. Since the time I have started making my own bread at home, I avoid the store bread. After all, nothing can beat the joy of eating hot freshly baked bread which has just come out of the oven.
After Pav, Pizza base, Chicken and Spinach Stuffed Buns, this time my experiment was these delicious potato stuffed buns sprinkled with sesame seeds. They turned out great and were again over within minutes just like the other bread recipes. My hubby and daughter have also fallen in love with home baked bread. In fact getting my husband to pose for this picture was a task in itself 😛
Makes: 6 buns
Preparation Time: 2 hours 40 minutes
Cooking Time: 12 minutes
Ingredients:
To make the buns:
All purpose flour: 1 and 1/2 cup
Water: 1/2 cup
Sugar: 1 tsp
Active dry yeast: 1 tsp
Butter: 1 tbsp
Salt: to taste
To make stuffing:
Onion: 1 small finely chopped
Garlic: 2-3 cloves finely chopped
Potatoes: 3 small cut into small pieces
Chili Powder: 1/2 tsp
Turmeric Powder: 1/4 tsp
Garam Masala: 1/4 tsp
Coriander: 2 tbsp
Mozzarella Cheese: 1/2 cup
Salt: to taste
Method of Preparation:
To make buns:
- Take sugar and yeast in a bowl. Warm the water and add it to the bowl. The water should not feel too hot to touch.
- Cover the bowl with a moist cloth and keep it aside for it to froth. Once it froths you know that the yeast has become active. (Look at the picture below) . I kept it for around 20 minutes for it to froth.
- Add melted butter to the frothy yeast mixture and mix well. Add flour and salt and mix well.
- Knead the dough well for 10-15 minutes to form a soft dough. Don’t worry if the dough is sticky initially as it will start becoming more elastic as you keep kneading. Use a little more flour while kneading if required.
- Apply oil over the dough and keep closed with a moist cloth for 1 hour. The dough will nicely double up. You can keep it for more than an hour till it doubles up.
- Gently deflate the dough and divide into 6 parts.
To make stuffing:
- Heat a little oil in a pan. Saute the onion and garlic till onion is translucent.
- Add chili powder, turmeric powder, garam masala and salt. Mix well.
- Add potato pieces and a little water. Close lid and let cook till potato is completely cooked. Add coriander and mix well.
- Mash the potato with the spatula and mix well.
- Add cheese and mix well.
- Divide into 6 portions.
The Final Steps:
- Grease a plate and place one portion of dough on it. Spread it out into a disk of 4 inches diameter.
- Place one portion of stuffing on the dough. Seal the ends together as shown in the picture.
- Repeat for all other portions.
- Grease and dust a baking tray with flour.
- Place the balls at a distance from each other with the sealed side facing down.
- Cover with moist cloth for another one hour. The balls will double in size. Sprinkle sesame seeds over the buns.
- Preheat the oven at 230 degrees Celsius. Place the tray in the oven and let bake for 12 minutes. You will see a nice brown colour appearing on top of the buns. Brush with butter. Cool on wire rack.
Common mistakes to avoid:
- Make sure that you do not use hot water with yeast and sugar as hot water would kill the yeast. Use water which is hot but not burning hot.
- To get good pav, kneading well is very important as kneading helps in developing of gluten in the pav and makes it stretchy and elastic. Well developed gluten is important to allow the carbon dioxide released by the yeast to be held within the dough helping it to rise.
- Use a tray which has a good height. When I made pav for the first time, my cloth got stuck to the risen dough and while separating the cloth from the tray, the dough got deflated 🙁
For all the bread recipes on this blog, you can click here: Breads
Potato Stuffed Buns
- To make the buns:
- All purpose flour: 1 and ½ cup
- Water: ½ cup
- Sugar: 1 tsp
- Active dry yeast: 1 tsp
- Butter: 1 tbsp
- Salt: to taste
- To make stuffing:
- Onion: 1 small finely chopped
- Garlic: 2-3 cloves finely chopped
- Potatoes: 3 small cut into small pieces
- Chili Powder: ½ tsp
- Turmeric Powder: ¼ tsp
- Garam Masala: ¼ tsp
- Coriander: 2 tbsp
- Mozzarella Cheese: ½ cup
- Salt: to taste
- Take sugar and yeast in a bowl. Warm the water and add it to the bowl. The water should not feel too hot to touch.
- Cover the bowl with a moist cloth and keep it aside for it to froth. Once it froths you know that the yeast has become active. (Look at the picture below) . I kept it for around 20 minutes for it to froth.
- Add melted butter to the frothy yeast mixture and mix well. Add flour and salt and mix well.
- Knead the dough well for 10-15 minutes to form a soft dough. Don’t worry if the dough is sticky initially as it will start becoming more elastic as you keep kneading. Use a little more flour while kneading if required.
- Apply oil over the dough and keep closed with a moist cloth for 1 hour. The dough will nicely double up. You can keep it for more than an hour till it doubles up.
- Gently deflate the dough and divide into 6 parts.
- Heat a little oil in a pan. Saute the onion and garlic till onion is translucent.
- Add chili powder, turmeric powder, garam masala and salt. Mix well.
- Add potato pieces and a little water. Close lid and let cook till potato is completely cooked. Add coriander and mix well.
- Mash the potato with the spatula and mix well.
- Add cheese and mix well.
- Divide into 6 portions.
- For the Final Steps, Grease a plate and place one portion of dough on it. Spread it out into a disk of 4 inches diameter.
- Place one portion of stuffing on the dough. Seal the ends together as shown in the picture.
- Repeat for all other portions.
- Grease and dust a baking tray with flour.
- Place the balls at a distance from each other with the sealed side facing down.
- Cover with moist cloth for another one hour. The balls will double in size. Sprinkle sesame seeds over the buns.
- Preheat the oven at 230 degrees Celsius. Place the tray in the oven and let bake for 12 minutes. You will see a nice brown colour appearing on top of the buns. Brush with butter. Cool on wire rack.
Make sure that you do not use hot water with yeast and sugar as hot water would kill the yeast. Use water which is hot but not burning hot.
To get good pav, kneading well is very important as kneading helps in developing of gluten in the pav and makes it stretchy and elastic. Well developed gluten is important to allow the carbon dioxide released by the yeast to be held within the dough helping it to rise.
Use a tray which has a good height. When I made pav for the first time, my cloth got stuck to the risen dough and while separating the cloth from the tray, the dough got deflated 🙁
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