Spicy stuffed buns
Ingredients:
2-3 big russet potatoes-cubed
1 medium yellow onion-finely chopped
1 carrot-finely chopped
1/2 cup peas
2-3 cloves garlic
1-2 green chili's very finely chopped
1 tbs canola oil
1 tsp cumin seeds
1/2 tsp mustard seeds
3 tbs finely chopped cilantro
pinch asafoetida
3-4 pinches turmeric powder
1-2 tsp cayenne powder (or to taste)
salt to taste
1/2 tsp lemon juice (the REAL stuff please...not the bottled stuff)
2-3 cloves garlic
1-2 green chili's very finely chopped
1 tbs canola oil
1 tsp cumin seeds
1/2 tsp mustard seeds
3 tbs finely chopped cilantro
pinch asafoetida
3-4 pinches turmeric powder
1-2 tsp cayenne powder (or to taste)
salt to taste
1/2 tsp lemon juice (the REAL stuff please...not the bottled stuff)
Directions:
1. On medium heat...in a pot add the canola oil, once the oil is hot add mustard seeds...
2. Once mustard seeds stop popping, add cumin
3. When cumin turns a pretty darker color add asafoetida
4. Add turmeric
5. Immediately add garlic (be careful, don't burn it)
6. Once the garlic is golden add green chilis, cook for 2 minutes
7. Add onions...cook until translucent
8. Next add carrots, peas and potatoes...stir, turn the heat to low, cover
9. After 15 minutes check to see if the potatoes are fully cooked, if not, cover and leave for 5 more minutes, just keep checking, you can always stick a toothpick in the potatoes.
10. Once potatoes are cooked add cayenne, salt, cilantro and lemon juice...let cool completely
1. On medium heat...in a pot add the canola oil, once the oil is hot add mustard seeds...
2. Once mustard seeds stop popping, add cumin
3. When cumin turns a pretty darker color add asafoetida
4. Add turmeric
5. Immediately add garlic (be careful, don't burn it)
6. Once the garlic is golden add green chilis, cook for 2 minutes
7. Add onions...cook until translucent
8. Next add carrots, peas and potatoes...stir, turn the heat to low, cover
9. After 15 minutes check to see if the potatoes are fully cooked, if not, cover and leave for 5 more minutes, just keep checking, you can always stick a toothpick in the potatoes.
10. Once potatoes are cooked add cayenne, salt, cilantro and lemon juice...let cool completely
Dough (for the bun) ingredients:
4 1/2 cups all-purpose flour
1 cup milk
1/2 cup water
1/4 cup butter
1 package instant yeast
2 tbs olive oil
2 tbs sugar
1 1/s tsp salt (or to taste)
some milk to brush on top of the buns for a lovely gloss and color
Directions:
1. In a glass bowl heat milk, water, butter and sugar until warm...add yeast and let sit for 10 minutes (when you stick your finger in the liquid it should feel very warm)...about 110-115 degrees (F).
2. Add flour, olive oil and salt to your stand mixer, make sure you have the dough hook attached...mix the flour, oil and salt.
3. Slowly add the liquid but not at once, let the mixer do the work for you...when a soft dough forms, place the dough on a counter and knead for 5 minutes...pour a little olive oil on the dough place it in a large bowl and cover with a lid or plastic wrap.
1 cup milk
1/2 cup water
1/4 cup butter
1 package instant yeast
2 tbs olive oil
2 tbs sugar
1 1/s tsp salt (or to taste)
some milk to brush on top of the buns for a lovely gloss and color
Directions:
1. In a glass bowl heat milk, water, butter and sugar until warm...add yeast and let sit for 10 minutes (when you stick your finger in the liquid it should feel very warm)...about 110-115 degrees (F).
2. Add flour, olive oil and salt to your stand mixer, make sure you have the dough hook attached...mix the flour, oil and salt.
3. Slowly add the liquid but not at once, let the mixer do the work for you...when a soft dough forms, place the dough on a counter and knead for 5 minutes...pour a little olive oil on the dough place it in a large bowl and cover with a lid or plastic wrap.
Now let's put it all together shall we? 1. Divide the dough into 4" balls
2. Roll each ball out into a 7" round
3. Spoon the filling in the middle
4. Gather all sides together at the top, press together to seal
5. Place seam side down on baking sheet
6. Repeat
7. Now cover the the buns with a large kitchen towel, place the baking sheet in a warm place...I just place it in my oven (COOL OVEN!!!)
8. After about an hour your buns will double in size, carefully remove the baking sheet from the oven
9. Preheat oven to 350 degrees
*When handing the buns please don't drop the baking sheet on the counter or they will DE-PUFF!*
10. Gently, brush milk on the buns (any pressure will once again "de-puff" the dough)
11. Bake 25-35 minutes...once the buns are golden brown on top, remove from the oven...
12. EAT!! :)
*you will have extra dough or filling...I freeze extras.
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