Potato Masala Bun

In a bowl, mix flour, semolina, mashed potato, instant dry yeast, salt and sugar well.

Add milk and water.

Knead for 6 minutes.

Now add chilli oil.

Knead well for another 3-4 minutes.

Shape the dough into a ball. Place it in a well oiled bowl. Cover it with cling film. Let it rise.

Pre heat the oven at 200 degrees C. Cut the tomato and zucchini into small pieces. Add 2 tbsp of refined oil.Add coarsely ground black pepper. Line a baking tin with parchment sheet and transfer the veggies. Spread the veggies evenly. Bake for 20 minutes.

Keep it aside. Let it cool well.

Heat a heavy bottom frying pan, add oil. Add ginger and garlic. Caramelise the onion. Add chicken/ paneer. Add black pepper, lemon zest and salt . Let it cool for 3-4 minutes.Now add roasted zucchini and tomato. Stir well until the mixture is completely dry. Turn off the heat. Let it cool.

Now punch down the dough gently.

Knead for another 2-3 minutes.

Divide the dough into into 12 or 15 equal parts.

Keep the filling and a small piece of mozzarella cheese inside.

Shape it into a ball.Seal the edges well.

Line a aluminium tin with parchment sheet.

Let it proof.

Pre heat the oven at 180 degrees C.

Brush the dough with milk /water.Sprinkle poppy seeds or sesame seeds.

Cove the tin with aluminium foil. Make a tent with aluminium foil.

Bake at 180 degrees C for 20 -22 mins.

Take the tin out.Discard the aluminium foil. Egg wash the buns or apply salted butter.

Place the tin back into the oven.

Increase the temperature a bit. Bake for 3-4 mins until the crust is golden brown in colour.

Turn off the oven.Take the tin out. Apply butter liberally.