Stuffed pull-apart buns

I am a huge fan of semolina bread and anything with semolina in it. Since the day, my bread baking had improved, my hubby and Neha expects some baked savoury goodies along with the weekend evening tea. The only draw back is that to have something ready for evening tea, one has to start preparing the dough and filling immediately after lunch. On one such lazy sunday, we planned to make some stuffed buns for evening tea. I had already made pull apart rolls using spicy paneer filling, so this time I wanted to try something different. And after some discussion with Neha and hubby, it was decided to make a samosa like filling with potatoes and boiled green peas. I set to work immediately after our lunch was over and prepared the dough and did preparations for the stuffing.

Ingredients:

• Whole wheat flour 200 gm ( 1 1/2 cups)
• Bareek/chirotti rava/semolina 100 gm ( 3/4 cup)
• Salt as required
• Sugar 1 tsp
• Instant yeast 1/2 tsp
• Lukewarm water plus milk almost 1 cup (240 ml)
• Olive oil 1 tbsp
• Chilli flakes, cumin szeeds, carrom seeds, chia seeds, sesame seeds ( all optional )

For the filling:

• Boiled potatoes 2-3 cut into small pieces or mashed
• Peas 1 cup boiled
• Onion 1 finely chopped
• Tomato 1 small finely chopped
• Garlic 2 cloves
• Ginger a small piece
• Refined oil 1 tsbp
• Turmeric powder 1/2 tsp
• Chilli powder 1 tsp
• Coriander powder 1 tsp
• Jeera 1/2 tsp
• Garam masala 1/2 tsp
• Amchur powder 1/2 tsp
• Chat masala 1/2 tsp
• Salt as required
• Coriander leaves as required

Method:

• Heat oil in a kadhai and saute onion, ginger, garlic till translucent.
• Add the masala powder, tomato pieces and mix well. Add cooked potato pieces and peas and saute well till it is dry and all masala gets mixed with the veggies.
• Garnish with coriander leaves and cool well.
• Mix all the dry ingredients i.e. whole wheat flour and semolina and spices including yeast.
• Make a soft smooth and pliable dough using the milk and water mixture and oil. Knead it for 10-12 minutes just like any bread dough.
• Keep it in an oiled bowl and cover the bowl with a cling film for 1 to 1.5 hrs or till it doubles in size. This time varies according to weather and amount of yeast used.
• Gently punch the dough and knead for a minute or so. Your bun dough is ready.
• With the above measurements I got 562 gm of dough. Divide it into 8 equal parts each weighing approximately 70 gm.
• Roll each part like a poori and stuff the filling and shape like a bun. Repeat with other parts. Arrange it in an oiled cake tin leaving a small gap between the buns.  (I used an 8 ” round tin).
• Apply oil on top and sprinkle sesame seeds. Keep it covered for 30-40 minutes.
• Bake in a preheated oven at 180 degree celsius for 25 minutes. Towards the last five minutes, sprinkle some coriander leaves on top and rub some butter. Bake for 5 more minutes at 190-200 degree celsius till you get a nice golden sheen.
• Remove from oven, apply some more butter on top and serve warm to your family.