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
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

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.

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.
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