Paneer Stuffed Spicy Bun *Giants Won :)

Seems like I come out and post when Giants get some action What a game it was –and this comes from a newbie to the game! They had their line up and I have mine In my mind one half of the bun that’s little squashed is the Patriots QB

It’s been a while that we have given up our unhealthy eating habits. Just because I pledge to eat better doesn’t make me taste dead either. It just compels me to be more creative to figure out ways to make my favorite junk foods a healthy choice. So now when I crave spicy buns, I couldn’t anymore drive to Hot Breads. A while ago this post coerced me to try out spicy buns at home. But I had to figure out a healthy bun recipe with whole grains. Sure enough I did and it turned out great. When I made these for a family visit they literally flew off like hot cakes

If you are not way into healthy eating you can try this with totally all of all purpose flour. My bet is it will yield you more fluffier flaky buns. The difference is same as in white bread being flaky and whole wheat bread being dense. Many times I have no energy or time to make low fat paneer. So if you are in that boat, be sure to check your local Indian stores. Derle Farms who first bought desi natural dahi now have a low fat paneer which works just fine for me.

For a printer friendly recipe click here

What you need

For Bun
2.25 cup whole wheat flour
.75 cup all purpose flour
1 teaspoon sugar
2 teaspoon active dried yeast
3/4 cup milk
1/4 cup butter
1/2 teaspoon salt

For egg wash
1 egg yolk
1 tablespoon water

For Stuffing
12 oz Low fat paneer cut into small cubes
One medium red onion finely diced
One medium green capsicum finely diced
1/2 teaspoon ginger garlic paste
3-4 green chilies – finely chopped
1 tablespoon red chili powder – use to your hotness level
1/2 tablespoon garam masala powder
1 tablespoon olive oil
Salt to taste

How to make
Stuffing
In a pan heat oil on medium heat.
Add green chilies and fry for a minute.
Add diced onion and sauté till it turns pink
Add ginger garlic paste
Sauté the mixture for a minute
Add diced capsicum and continue to cook till it’s almost done.
Now add salt, chili powder and garam masala and sauté for another minute or two.

Bun
Dissolve yeast in couple tablespoon of water. Let it bubble up
Melt the butter.
Heat milk and stop before it starts boiling.
Mix flour, sugar and salt in a mixing bowl.
Add butter, milk and bubbled yeast to the flour mixture
Lightly Knead the dough until you have smooth and shiny surface.
Cover bowl and let rise in a warm place for about 2 hours or until dough is doubled

Punch down the dough and knead gently.
Divide dough into 16 equal sized balls.
Flatten each ball in your palm
Fill it with completely cooled filling.
Now get all the edges of the dough together and seal the bun neatly and smoothly.
Gently rotate the bun repeatedly until it forms a smooth ball.
(Once the edges are sealed you can gently keep pressing and rotating with both palms)

Lightly Grease a cookie sheet or a baking dish with olive oil or baking spray.
Place the rolled bun on the dishes with distance in between.
Cover the buns with an aluminum foil tent.
Make sure there is room for the dough to rise and edges are sealed so the dough doesn’t dry on surface.
Let the buns rise in a warm place for about an hour or the bun almost doubles up in size.

Beat the egg yolk and water together.
Using a pastry brush egg wash the buns on the upper surface.

Pre heat oven to 375F and bake the buns for about 20- 25 minutesI mix the dough and then make the filling so it’s cooled and ready to be stuffed by the time dough has risen up.

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