Spicy buns /masala buns (using wheat flour)
I made this with the left over dough after I made the red bean buns. I actually wanted to have these spicy buns with my tea one afternoon. As I already had the risen dough, I just added some spice powders to make the savoury buns.They tasted great with some hot tea.
- Mix the yeast in warm water and allow it to froth for 10 minutes. Then add the sugar and salt followed by the all purpose flour and 2 cups of atta. Use a whisk to mix everything together. Then add the yogurt and honey. Mix well. Now use your palms to knead the dough. Use rest of the wheat flour to form a smooth, loose and non sticky pliable dough. Add oil in the end and ensure the dough is coated with oil. Cover the dough with a kitchen towel. Allow it to rise for 2-3 hours till the volume is almost doubled.
- Punch the dough.Add the turmeric powder, red chilly powder and kasuri methi to it. Knead the dough well so that the spices mix well with the dough. Use more flour if you find the dough very sticky. Pinch a lemon sized piece from the dough. Make a smooth ball with it. Repeat the same with rest of the dough. Allow it to rise for 30 -40 minutes. Brush some melted butter mixed in equal quantity of milk on the risen dough. (You can use egg wash for brushing too.)
- Bake for 180c for 20 minutes. It should appear brown on surface and should sound hollow when you tap the bun. However the buns are quite dense and chewy because of the use of whole wheat flour.