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Apr 5, 2010

Multigrain atta savoury buns

      I have been having a good time baking using the multigrain atta by pilsbury. I used them in blueberry cupcakes and then a savoury cake and now in savoury buns with good satisfying results. By satisfaction I do not just mean the texture and taste , but also the fact that they are healthy, and most important, a sense of satisfaction when your kid relishes them with joy!!!
        Ok, savoury buns were in my to-do list ever since I baked bread for the first time. I got addicted to bread making that time and then suddenly I lost interest in the yeast. Also partly because ,even though the bread tasted great , the crust used to be slightly thick and hard. But then I watched a few videos of bread making in the youtube. Kneading the dough certainly plays a very important role. And I knew I was going wrong during the kneading. I tried my best this time and the result was much better tham my previous attempts.
         Try using the stuffing of your choice to enjoy it more. You could even make sweet buns like this one or use a combination of fruits or a mixture of grated coconut and jaggery.

multigrain atta buns
Ingredients
For the cover
Pilsbury multigrain atta- 2 cups+1 cup
Active yeast- 1 envelope
Sugar- 1tbsp
Ajwain/carom seeds- 1tsp
Salt- 1tsp
Milk- 3/4 cup
Oil- 1tsp
Sesame seeds- to sprinkle (optional)

For the filling
Vegetables of your choice- I used 2 large potatoes, 1 carrot and a few french beans.
Onion- 1 chopped fine
Garlic ginger paste- 1tsp
Turmeric powder-1tsp
Red chilly powder- 1tsp
Coriander seed powder- 1tsp
Garam masala- 1tsp
Salt to taste
Oil- 1tsp

Method-
The dough
Add the yeast to warm milk. Wait till it froths and then add 2 cups of flour along with sugar, salt and carom seeds. Mix well. Just leave the sticky mixture as it is. Cover the bowl with a cling wrap. Leave for 3 hours till the dough rises.
      Now punch the dough.On a floured surface, knead the dough to form a smooth,elastic pliable dough. Add more flour if required. Add oil to make the dough non sticky.

The filling
Chop the vegetables into fine pieces. Heat oil in a pan. Add the choped onion along with ginger garlic paste. Saute till they turn slightly brown. Now add the chopped vegetables along with rest of the spices and salt. Sprinkle some water and cook till the vegetables get tender.

Assembling
Make a ball (Size of a big lemon) with the dough. Roll into a circle. Place some stuffing in the center. Seal the edges well and shape it to a round bun. Repeat with rest of the dough. Place this on a baking tray lined with baking paper. Let it rise for 30 to 40 minutes. Preheat the oven to 160c. Rub some oil or melted butter on the buns and sprinkle some sesame seeds on it.Place the buns in the oven for about 25 to 30 minutes till they are done.It should be of light golden colour and should appear well cooked and should sound a little hollow when tapped.

multigrain atta buns
Serve warm with some tomato ketchup during tea.

I am sending this to rachel for her BBD- 28- buns event.I am very late in sending this one. Hope she accepts it. Am also sending this to yeast spotting.

27 comments:

srikars kitchen said...

wow.. graet entry.. looks really awesome..

simply.food said...

I am seeing a lot of these stuffed bun recipes in bloggyworld.Never tried them before but your easy and simple recipe looking delicious is definately persuading me to attempt them,some how I am always afraid to make bread.I will book mark and give it ago.

Priya said...

Fantastic buns to enjoy!!looks awesome..

Dreamhomeforu said...

That's a wonderful recipe and we are actually making children eat veggies hidden inside...awesome!!!!

Dershana said...

delicious sowmya! but, i'd asked you a question on this multigrain atta in your savoury cake recipe?

Happy Cook said...

Wowo look at the filling so so good.

Ivy said...

Great looking buns and such a great idea to fill them with vegetables.

Ms.Chitchat said...

Wow, a wholesome healthy meal in a savoury bun, bookmarked. Clicks are excellent :):)

Tina said...

Soft and delicious buns...

Divya Kudua said...

Yum..I love stuffed buns.Its been a while since I made it myself:).I see you have put the multigrain atta to good use.I should try it too!!

notyet100 said...

this looks so healthy and delicious,..:-)

Usha said...

Looks fantastic, love the idea of multi grain atta in bakes !

Suparna said...

hey sowmya,
These have turned out brilliant!
good to use multigrain atta...

Saswati said...

wow sowmya stuffed buns that too from the multigrain atta...very healthy I must say:)they look awesome.

Ann said...

Wow, stuffed buns? humm I can smell that flavors.. you ahve baked it to perfection dear.

anudivya said...

I enjoy the process of making buns more than eating it! Yours turned our nicely.

Priya (Yallapantula) Mitharwal said...

Looks yum Sowmya :)

Sashi said...

Buns are very soft and healthy !!

Laavanya said...

Stuffed buns are the best.. i want some now. They've come out real well.

Cham said...

I like the use of multi-grains flour:) Stuffed buns are great breakfast!

Jayashree said...

Reminds me of the masala aloo buns that we get in bakeries here. Looks good.

RAKS KITCHEN said...

Sounds great and healthy version too!

Preeti Kashyap said...

This is so so yummmmmm! I love buns and i have bookmarked this!

ANJALI J. said...

Wow, these are truely delicious looking buns. Also saw your fruit cakes, they are too good..

chakhlere said...

Lovely buns...all great to eat by itself.

Lisa Michelle said...

I love a meal in a bun and your filling looks and sounds amazing. Adore the spices! This is a great recipe!

Joanne said...

I love how you stuffed these! Delicious.

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