Savory Stuffed Buns with Chicken or Paneer
Indulge in these delightful stuffed buns, perfect for any occasion. These soft, fluffy Indian buns can be filled with your choice of succulent shredded chicken or creamy paneer. Each bite is bursting with flavor thanks to a blend of spices and fresh ingredients, making them a favorite for both gatherings and simple family dinners. Accompanied by a homemade filling that balances the richness of the buns, these stuffed wonders are a delicious journey into Indian cuisine. Perfect as snacks or appetizers, they are sure to impress everyone at the table!
N/A
Servings
400
Calories
18
Ingredients
Ingredients
active dry yeast
1 tablespoon (Dissolved in warm water)
warm water
2 tablespoons (For dissolving yeast)
milk
1/2 cup (Boiled and cooled to warm)
salt
To taste (For dough and filling)
vegetable oil
1/2 cup (For dough and filling)
flour
2 1/4 cups (All-purpose flour)
sugar
2 tablespoons (For dough and filling)
egg
1 (Beaten for dough)
egg white
1 (For brushing tops)
white sesame seeds
As needed (For sprinkling on top)
chicken or paneer
1 1/2 cups (Cooked and shredded or crumbled)
onion
1 (Minced)
ginger-garlic paste
1 teaspoon (For flavoring)
red chili powder
1 teaspoon (For seasoning)
coriander powder
1 1/2 teaspoons (For seasoning)
cumin, ground
1 pinch (For seasoning)
garam masala
1 pinch (For seasoning)
coriander leaves
2 tablespoons (Finely chopped for filling)
Instructions
1
In a small bowl, dissolve the active dry yeast in warm water along with 1/2 tablespoon of sugar and 1/2 tablespoon of flour. Allow it to sit for about 10 minutes, or until frothy.
2
In a saucepan, bring the milk to a boil, then let it cool to a warm touch. Stir in the remaining sugar, vegetable oil, and salt until completely dissolved.
3
In a mixing bowl, combine 1 cup of flour with the milk mixture to form a smooth paste. Then, add the beaten egg and the activated yeast, mixing thoroughly.
4
Gradually add the remaining flour, mixing until a smooth dough forms. Knead the dough on a floured surface for about 10 minutes, then place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size (approx. 1 to 2 hours).
5
While the dough is rising, prepare the filling. Heat oil in a heavy-bottomed pot over medium heat. Add minced onions and sauté for about 4 minutes until they turn translucent.
6
Add ginger-garlic paste to the onions and sauté for another 4 minutes, until fragrant. Lower the heat and stir in the red chili powder, coriander powder, ground cumin, and garam masala, mixing well for about 1-2 minutes.
7
Incorporate the shredded chicken (or paneer for a vegetarian option), mixing until well coated with the spices. Season with salt to taste, and cook for an additional 3 minutes. Remove from heat and stir in the finely chopped coriander leaves. Allow it to cool.
8
Once the dough has doubled in size, punch it down gently and divide it into equal portions. Flatten each portion, place about 1 tablespoon of the filling in the center, and fold the dough over to encase the filling, reshaping it into a smooth ball.
9
Arrange the stuffed buns on a greased baking sheet. Sprinkle the tops with sesame seeds and allow them to prove for an additional 20 minutes.
10
Preheat your oven to 200 degrees Celsius and bake the buns for 10-12 minutes, or until they turn golden brown. For a nice finish, brush the tops with egg white during the last few minutes of baking.
Nutrition Information
15g
Fat
50g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Stuffed Buns?
They are soft, fluffy Indian-style buns filled with a spiced mixture of chicken or paneer, perfect as snacks or appetizers.
What are the primary filling options for these buns?
You can use either succulent shredded chicken or creamy crumbled paneer for the filling.
How do I activate the yeast for this recipe?
Dissolve 1 tablespoon of active dry yeast in 2 tablespoons of warm water with 1/2 tablespoon of sugar and 1/2 tablespoon of flour, and let it sit for 10 minutes until frothy.
What is the required oven temperature for baking?
The buns should be baked in an oven preheated to 200 degrees Celsius.
How long should the buns bake?
Bake the buns for 10 to 12 minutes, or until they turn a golden brown color.
Can I make this recipe vegetarian?
Yes, you can substitute the chicken with paneer for a delicious vegetarian option.
How long does the dough need to rise initially?
The dough should rise in a warm place for approximately 1 to 2 hours, or until it has doubled in size.
Is there a second proofing stage for the buns?
Yes, after stuffing and shaping the buns, allow them to prove on the baking sheet for an additional 20 minutes.
What spices are used to flavor the filling?
The filling is seasoned with red chili powder, coriander powder, ground cumin, garam masala, and ginger-garlic paste.
How much filling should I put in each bun?
Place about 1 tablespoon of the prepared and cooled filling in the center of each flattened dough portion.
How many calories are in one serving of Savory Stuffed Buns?
Each serving contains approximately 400 calories.
How much protein is in these stuffed buns?
There is approximately 10g of protein per serving.
What is the fat content per serving?
Each serving contains about 15g of fat.
How many carbohydrates are in each bun?
There are 50g of carbohydrates per serving.
What kind of flour is best for this recipe?
The recipe calls for 2 1/4 cups of all-purpose flour.
How do I achieve a golden finish on the buns?
Brush the tops of the buns with egg white during the last few minutes of baking for a shiny, golden finish.
What toppings are added before baking?
The tops of the buns are sprinkled with white sesame seeds before the final proofing.
How do I prepare the milk for the dough?
Bring the milk to a boil and then let it cool until it is warm to the touch before stirring in the oil, sugar, and salt.
How long should I knead the dough?
Knead the dough on a floured surface for about 10 minutes to ensure it is smooth.
What is the purpose of the ginger-garlic paste?
It is used to add a fragrant and savory base flavor to the filling mixture.
When do I add the fresh coriander leaves?
The finely chopped coriander leaves should be stirred into the filling after it has been removed from the heat.
How many eggs are required for this recipe?
You will need one beaten egg for the dough and one egg white for brushing the tops of the buns.
Can I use vegetable oil in the dough?
Yes, 1/2 cup of vegetable oil is used to provide moisture to both the dough and the filling.
How are the onions prepared for the filling?
The onions should be minced and sautéed for about 4 minutes until they become translucent.
How do I shape the buns?
Flatten a portion of dough, place the filling in the center, and fold the dough over to encase it, reshaping it into a smooth ball.
What makes the buns soft and fluffy?
The combination of activated yeast, warm milk, oil, and proper kneading creates a soft and fluffy texture.
How do I know the filling is ready?
The filling is ready once the meat or paneer is well coated with spices and cooked through for about 3 minutes after mixing.
Can these buns be served at parties?
Yes, they are highly recommended as appetizers or snacks that are sure to impress guests.
Is sugar added to the dough?
Yes, sugar is used to help activate the yeast and is also stirred into the milk mixture for the dough.
Should the filling be hot or cold when stuffing?
The filling should be allowed to cool before you begin stuffing it into the dough portions.