Curry Bun Rolls

In a bowl, mix flour, instant dry yeast, sugar, salt well.

Add water and knead for 6 minutes.

Now add 1 tbsp of oil and knead for another 3-4 minutes or until the dough is shiny and elastic.

Shape it into a ball and place the dough into a well oiled bowl.

Cover the bowl with cling film and let the dough rise.

Meanwhile let us prepare the filling.

Heat a heavy bottom pan.Add oil.

Add finely chopped ginger,garlic and onion. Fry it on low flame for 2-3 minutes.

Now add the chicken pieces . Add the masala and salt.

Stir well. Add 2-3 tbsp water. Cover the pan with a heavy lid. Keep the flame low.

Cook until chicken is soft and tender.

Turn off the heat and keep it aside.

Now check if the dough has doubled in volume.

Punch down the dough gently.

Knead for a minute.

Divide the dough into equal sized portions.Each portion weighing around 45-47 gms.

Line a rectangular tin with parchment sheet.

Take a portion of dough. Shape it into a ball. Flatten it a bit. Keep the filling inside.

Along with the roasted chicken, you can include sliced onion, pickled radish and a small piece of omelette or boiled egg .

Seal the dough tightly. Shape it into a log.

Place it on the parchment sheet. Prepare the rest of the dough. Remember to seal the edges tightly.

Let it rise. It will take about 10-12 minutes.

Coat the prepared dough with gently beaten eggs and then roll it in bread crumbs.

These can be baked or deep fried.

Heat a pan. Add enough oil.

Deep fry the prepared buns.

Fry them until golden brown in colour.