Aloo Bun (Stuffed Bun)

For the Stuffing - In a pan, add the oil. Once hot, add the cumin seeds and kasoori methi. Add the chili, garlic, onions, potatoes, beans, corn, carrot, peas and salt. Toss it and cook for 2 minutes.

Season it by adding the pepper, chat masala, red chili powder, garam masala, cumin powder. Stir and cook for 3-4 minutes or until the veggies are cooked. Once the vegetables are cooked, turn off the flame and add the amchur powder, coriander leaves, salt stir and keep aside, let it cool down.

In a mixing bowl add the Warm Milk, followed by sugar. Mix really well, then add the Instant Yeast. Stir and keep aside for 10 mins in a warm spot like a turned off microwave or oven.Add the flour, salt, milk powder in your working platform.

Mix and make a well. Once the yeast mixture froths and activates add the mixture in the center of the well and mix to make a sticky, soft, paste kind of dough.

If your dough does not turn out to be a sticky, soft, paste kind of mass add more warm milk to make it so. Once the sticky mass of pasty dough is formed, add the olive oil and start kneading the dough. Knead this for 15 minutes, by that time this pasty dough would form into a kind of ball of dough.

Apply some olive oil and keep kneading for 15 minutes. Make sure to scrape the dough from the surface time to time. Once kneaded, transfer to a greased bowl, cover and keep it in a warm place for one hour or until doubled in size.

Once the dough is doubled in size, take it down to your working surface and knead it for a minute. Divide into 7 equal portions. Just like you fill momos or parathas, stuff the dough portions with the filling, take a portion kind of start flattening the portion and make sure the edges are thinner than the center.

Keep a good tablespoon or two of the filling, gather the edges and press to seal. Apply some olive oil if it feels extremely sticky, kind of roll it between your palms to make a round shape.

Grease a 6 inch round cake tin/or a steel/aluminum container of such size with oil. Place the stuffed buns in there. Stuff all the dough portions like so and keep in the round cake tin. Brush these with some milk, cover and keep it in a warm place for another hour or until doubled.

Preheat your oven to 200 degree centigrade. Once the stuffed buns are double in size, brush generously with milk gently. Place inside the oven and bake for 15 minutes at 200 degree centigrade. Take them out, brush with butter. And let them rest for a minimum of 15 minutes. Loosen the edges, and take the buns out, serve hot.