Spiced Masala Buns
3 Reviews
About the bake
Antony Amourdoux has shared his most loved recipe Spiced Masala Buns.
These buns were a nostalgic childhood favourite from when he grew up Bangalore, South India. He said- "these buns were an evening snack for my brother and I after school, a spicy carb on carb treat. I re-created this because it reminds me why I LOVE BAKING in the first place."
These homemade chilli and cumin spiced buns are filled with an aromatic secret potato filling, commonly known as Aloo Palya. Your lunchtimes are about to get a whole lot tastier.
Ingredients
For the buns
- 500gAllinson's Strong White Bread Flour
- 11gAllinson's Time Saver Yeast
- 40mlSunflower Oil
- 300mlWater (lukewarm)
- 1 tspCumin Powder
- 1 tspChilli Powder
- 1 tspSalt
- 1Egg (for the egg wash)
- A handfulToasted Sesame Seeds
For the potato filling (Aloo Palya)
- 2 tbspSunflower Oil
- 2Large Potatoes
- 1Large Onion (sliced)
- 1 tspCumin Seeds
- 1 tspTurmeric Powder
- 1 tspChilli Powder
- 1/2 tspSalt
Method
Step 1
Place the flour, yeast, spices and salt (in a corner away from the yeast) in a mixing bowl. Create a well in the middle and add the oil and the lukewarm water, using a stand mixer with a dough hook attachment mix until the dough is soft. Turn out the dough onto a lightly oiled surface and knead for 10 minutes, return this dough into an oiled bowl, cover with a tea towel and let it prove for about 1 hour
Step 2
Meanwhile make the filling. Peel the potatoes and boil them in water until soft, remove the water and mash the potatoes. Heat the oil in a deep-frying pan, add the cumin seeds, turmeric powder and chilli powder. When the cumin seeds start popping add the sliced onions and salt, cook until soft and finely add the mashed potatoes. Mix well and transfer onto a plate to completely cool
Step 3
Uncover the risen dough and punch it down, turn onto a lightly floured worktop and knead the dough, gather into one large ball. Divide the dough into 8 equal balls (110g each ball). Flatten the ball to an 8cm disc and fill with a scoop of the potato mix. Gather the edges and pinch them together to seal the filling. Turn over the parcel and shape to a round ball. Transfer to a baking tray with parchment paper and glaze the top of the buns with egg wash. Placing the buns with enough space between each other (at least 5cms between them). Loosely cover with a tea towel and let it rest for an hour.
Step 4
While the buns rest preheat the oven to 200°c. Bake for 20-25 mins and enjoy them WARM!