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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Masala Buns (Eggless Whole Wheat Buns With A Spicy Fillin   
    Categories: Buns, Indian   
         Yield: 12 Buns   
       
   MMMMM----------------------------BUNS---------------------------------   
     1 1/2 c  Durum atta   
              - (whole wheat flour)   
       1/2 c  All purpose flour   
         1 ts Ajwain (carrom seeds)   
     1 1/2 ts Kasuri methi (dry fenugreek   
              - leaves); fine crushed   
              - between palms   
       1/2 ts Salt   
         4 tb Olive oil or   
              - unsalted butter; melted   
     1 1/2 tb Granulated sugar   
         2 ts Active dry yeast   
       1/4 c  Milk; luke warm   
       1/2 c  Water; luke warm, or as   
              - required for kneading   
              - the dough   
              Unsalted butter; melted,   
              - for brushing   
              Flour; for dusting   
      
   MMMMM--------------------------FILLING-------------------------------   
         2 md Potatoes; boiled, slightly   
              - mashed but a little chunky   
       1/2 c  Bell pepper; finely chopped   
       1/2 c  Green peas; fresh or frozen   
         2    Scallions; chopped, white &   
              - green parts separated   
         1 cl Garlic; grated   
         3    Thai green chillies; or to   
              - tolerance, finely chopped   
       1/4 ts Roasted cumin powder   
       1/2 ts Garam masala   
         1 tb Fresh lemon juice   
              Salt; to taste   
         2 tb Olive oil   
       
     In a bowl, add the flours along with crushed kasuri methi. Sift this   
     flour mix once. Add ajwain (carrom seeds) to the sifted flour and set   
     aside. Dissolve sugar in luke warm milk, add yeast and set aside   
     until frothy. Note: If you dont see foam within 30 seconds of   
     dissolving the yeast, discard the mix & restart.   
        
     While the yeast is frothing, in a large bowl (enough to hold doubled   
     up dough after rise), tip in the salt. Top it up with sifted flour,   
     olive oil, and foamy yeast paste, in this order. Start mixing in   
     lukewarm water until everything comes together. Note: Start with   
         1/4    cup of water to begin with.   
        
     Once a loose dough ball starts to come together, transfer the dough   
     to a floured surface, and continue kneading for 5 to 8 minutes until   
     you get a soft, elastic dough. While kneading, if you feel that the   
     dough is on the dry side, add 1 tb of water, if you feel it sticky,   
     add some flour to bring it together. Brush some oil on all sides of   
     the bowl, and once kneaded, transfer the dough back to the bowl.   
     Brush some oil on the top of the dough ball, cover the bowl with a   
     damp cloth and set aside in a warm, dry place for 1 to 1-1/2 hours to   
     rise.   
        
     In the meanwhile, make the filling.   
        
     Masala & Spicy Filling:   
        
     In a pan, heat up the oil. Once the oil is hot, add the chopped white   
     parts of scallions and saute for 4 to 5 minutes on high. Next, add   
     the garlic along with chopped green chillies. Saute for 30 seconds or   
     until you smell the aroma. Next add all the vegetables along with   
     salt to taste, mix well & reduce heat to medium and let cook for 10   
     minutes uncovered until the peppers & peas are tender. Remove from   
     heat and while still hot, add the chopped green scallion parts, cumin   
     powder, garam masala, and lemon juice. Mix well and set aside to cool.   
        
     Stuffing The Buns & Baking:   
        
     Line a baking or cookie sheet with parchment. Once the dough has   
     risen, punch it down and knead again for 3 to 4 minutes on a floured   
     surface. Divide the dough into 12 equal balls. Roll out each ball   
     using a rolling pin into a 2" circle. Spoon about 1-1/2 tb Masala   
     filling into the centre of each dough circle and pinch all sides to   
     make a stuffed dough ball. Smear the pinched ball all over with oil   
     and line on the baking sheet, pinched side down.   
        
     Line the balls atleast 3" away from each other so that they do not   
     touch each other when they rise. You may use more than 1 baking sheet   
     if required to line the dough balls. Let rise in a warm place for   
     another 15 minutes.   
        
     While the stuffed balls are rising, preheat oven to 375?F/190?C.   
     Bake the risen balls for 13 to 15 minutes or until they are light   
     brown in color and you smell the aroma of baked dough & kasuri methi.   
     Mine took 15 minutes. Once light brown, brush melted butter on the   
     balls and bake for another 3 to 4 minutes until the tops turn golden   
     brown.   
        
     continued in part 2   
       
   MMMMM   
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