Chicken Bun
Ingredients
For the dough
- 2 1/2 cups All purpose flour/Maida
- 1 tsp Instant dry yeast
- 3/4 tbsp Sugar
- 3/4 tsp Salt
- 3/4 cup Water
- 1 tbsp Oil
For the masala
- 1/4 cup Chopped onion
- 1 tsp Chopped garlic
- 2 tbsp Chopped coriander leaves
- 2 tsp Red chillies chopped
- 1/2 tsp Garam masala
- 1 tsp Lemon juice
- Salt to taste
- 1 tbsp Oil for frying
For the stuffing
- 1/2 cups Chicken mince /Paneer
- 1 cup Boiled mashed potatoes
- 1/2 cup Chopped onion
- 1 tsp Chopped ginger
- 1 tbsp Peri peri sauce
- 1 tsp Black pepper powder
- Salt to taste
- 2 tbsp Oil
Directions
For the dough
Mix flour, instant dry yeast, sugar and salt well.
Add water. Knead well for 6-7 minutes. Add 2-3 tbsp of extra water if the dough is too stiff.
Add oil. Knead again for 4-5 minutes.
Shape the dough into a ball and place it in a well oiled bowl.
Let the dough double in volume.
Meanwhile prepare the masala.
Heat oil in a heavy bottom frying pan. Add onion .Fry until light brown. Add garlic, chopped red chilli, coriander leaves, garam masala and salt.
Stir well. Turn off the heat and add lemon juice. Keep it aside.
Now prepare the filling
Heat a thick bottom frying pan.Add oil. Fry chopped ginger and onion on medium heat. Add mashed potatoes and minced chicken. Keep stirring. Add black pepper. Cook well. Now add peri peri sauce and salt. Turn off the heat. Keep it aside.
Now punch down the dough gently.
Add the masala. Knead for minute or two.
Divide the dough into 12 equal parts.
Place the filling inside.Seal the dough.
Keep it for second proofing. Let it double in volume.
Pre heat the oven at 180 degrees C.
Now apply milk or water on the dough using a brush.
Cover the baking tin with aluminium foil.
Bake for 15 minutes. Take the tin out of the oven. Remove the aluminium foil. Apply salted butter or gently beaten egg on the bun.
Place it back into the oven. Increase the temperature.
Bake until the top is golden brown in colour.
Remove it from the oven, Apply butter liberally.
