Potato buns and spicy capsicum buns are the specialties of 'bangalore bakery' i think. I can't find them in many other bakeries and not here in hyderabad. We have a bangalore bakery nearby but his buns are always "over" by the time we go there and ask for it.
So i decided to try my hand at
I got the bun recipe from Andrea Mayers food blog, but used my own measurements and method. Made some stuffing with whatever i felt like throwing in. and surprisingly it turned out really nice. I just made four of them as i was not very sure of the out come. Turned out real nice and tasty. Planning to make them with potato stuffing very soon. In the mean time here is the recipe.
Whole wheat flour -- 1/2 cup
Plain flour -- 1 cup
Potato -- 1 (medium)
Warm water+milk -- 1/2 cup
Yeast -- 3/4 teaspoon
Honey -- 2 teaspoons
Butter/ oil -- 2 tablespoons
Salt -- 1/4 teaspoon / or to taste
Oil -- 2 tablespoons
Mustard -- 1/2 teaspoon
Onion -- 2 small (sliced)
Tomato -- 2 small (chopped)
Capsicum -- 2 medium (Sliced into 1 inch long slices)
Tomato sauce -- 2 tablespoons
Turmeric powder -- 1/4 teaspoon
Red chili powder -- 1/2 teaspoon or to taste
Curry leaves powder -- 1/2 teaspoon
Garam masala -- 1/4 teaspoon
Sugar -- 1 teaspoon (optional)
Salt -- to taste
Mix both the flours and salt and keep it aside. Pressure cook the potato till its very soft. Mash it and keep it aside.
Heat the milk and water to lukewarm. Add the honey and the yeast to it and set it aside for 10 to 15 minutes.
After 15 minutes the yeast mixture will be frothy and bubbly. Now add the mashed potatoes and mix.
Take the yeast mixture in a mixing bowl and add the butter/oil , and give the liquid a stir.
Now gradually add the flours to this mixture, mix with a spoon.
Lightly dust the counter top and knead the dough becomes smooth and soft. This should take about 10 to 15 minutes.
Once done, oil the bowl. Coat the dough with oil to prevent it from sticking to the bowl. Cover it with a wet cloth and leave it in a warm place until it doubles in size.
For the stuffing, heat oil and add mustard. Let it splutter. Add onion and fry till it is transparent. Add the tomato and cook it for a couple of minutes.
Now add the capsicum and cover and cook for 2-3 minutes.
Add all the spices, and seasonings and cook it for 3-4 minutes stirring in between, until the spices loose the raw smell and the oil starts separating.
Stuffing is ready. Let it cool a bit.
Once the dough is double in size, punch it down. Lightly knead again to remove all the air bubbles.
Divide the dough into four equal parts. Flatten it and stuff it with the prepared stuffing. Keep the stuffing in the center of the flattened dough and slowly cover it to seal it inside(just like how you stuff an aloo paratha). Repeat it with all the four buns.
Once stuffed keep the buns in your baking tray and keep it covered with a wet cloth for the second rise. Should take hale an hour to 45 minutes.
Fifteen minutes before baking preheat the oven to 180 degree C. Place the pan in the hot oven and bake the buns at 180 degree for 10-12 minutes.
Cool it on a rack. Ready to serve.