Tomato Buns

Place a heavy bottom saucepan on medium heat. Add oil and sliced onion. Fry them until light brown in colour. Add a pinch of Garam Masala.

Add ginger, garlic, tomato purée and chopped tomatoes.

Add salt . Let it cook. Keep stirring until it is dry. Turn off the heat. Keep it aside.Let it cool.

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

Add water and tomato mixture.

Knead for 6-7 minutes.

Add 1 tbsp of refined oil.

Knead for another 3-4 minutes.

Shape the dough into a ball.

Place the dough into a well oiled bowl .

Cover it with cling.Let the dough rise.

Meanwhile, let us prepare the filling.

In a small heavy bottom saucepan, add oil. Now add curry leaf paste and green chilli paste.

Add minced chicken and salt. Add a tbsp of water if needed. Cook the chicken until dry.Turn off the heat.Aadd lemon zest. Keep it aside.

Grease and dust a square loaf tin. Keep it aside.

By now the dough should be double in volume.

Punch down the dough gently. Knead for a minute or two.

Divide the dough into 12 equal portions, each portion weighing around 42 gms.

Shape them into even sized balls.

Flatten the ball a bit and place 1 1/2 tbsp of chicken filling.

Shape the dough into a ball after sealing the edges tightly.

Place them into the prepared tin gently.

Cover the tin with cling film and let it proof.

Pre heat the oven at 180 degrees C with the top and bottom rods on.

Brush the dough with milk or water. Sprinkle sesame seeds or poppy seed on top.

Cover the baking tin with aluminium foil.Make a tent with aluminium foil.

Place it in the oven.

Bake for 20 minutes. Now take the tin out. Discard the aluminium foil.

Apply salted butter or egg wash the dough.

Place it back into the oven.

Increase the temperature a bit.

Bake until the crust is golden brown in colour.

Turn off the oven.

Transfer the buns to a cooling rack. Apply butter liberally.