My kids are picky eaters and everytime i have to give them veggies in disguise or in an interesting form. This is my way of feeding them seasonal veggies. Its an interesting twist to the loved pav bhaji where we stuff the bhaji inside the dough and then bake the buns.
Its an easy , mess free eating wheich can be done on the go and also a good tiffin options for kids. Make a day ahead and send in school tiffin for kids treat.
Plain Flour – 1 Cup
Milk – ⅓ Cup + 1½ tbsp
Sugar – ½ Tbsp
Instant Yeast – 1 Tsp
Salt – ½ Tsp
Milk Powder – 1 Tbsp
Oil – 1 Tbsp
More Flour for dusting.
For the Stuffing :
Onions : ½ Cup [Roughly Chopped]
Carrots : ¼ Cup [Roughly Chopped]
Peas : ¼ Cup [Roughly Chopped]
Corn : ¼ Cup [Roughly Chopped]
Potatoes : ¼ Cup [Roughly Chopped]
French Beans : ¼ Cup [Roughly Chopped]
Green Chili – 1 Tsp
Garlic – ½ Tsp
pav bhaji masala – 1 Tsp
Cumin Seeds – ½ Tsp
Oil – 1 Tbsp
Turmeric – ¼ Tsp
Red Chili Powder – ½ Tsp
Sugar : ½ Tsp
Salt – To Taste
- In a mixing bowl add the Warm Milk, followed by sugar. Mix really well, then add the Instant Yeast. Stir and keep aside for 10 mins in a warm spot.
- Add the flour, salt, milk powder in your working platform. Mix and make a well. Once the yeast mixture froths and activates add the mixture in the center of the well and mix to make a sticky, soft, paste kind of dough.
- If your dough does not turn out to be a sticky, soft, paste kind of mass add more warm milk to make it so.
- Once the sticky mass of pasty dough is formed, add the Oil and start kneading the dough. Knead this for 15 mins, by that time this pasty dough would form into a kind of ball of dough.
- Once kneaded, transfer to a greased bowl, cover and let it proof for One Hour or until doubled in a warm spot like a turned off microwave or oven.
- For the Stuffing : In a pan, add the oil. Once hot, add the cumin seeds along with the chili, garlic, onions, potatoes, beans, corn, carrot, and peas. Toss it and cook for 2 minutes.
- Season it by adding the pepper, pav bhaji masala, red chili powder.
- Stir and cook for 3-4 mins or until the veggies are about ¾ cooked.
Once the veggies are done, switch off the flame and add the lemon juice, sugar and the salt. Stir and keep aside. You can add some coriander leaves chopped as well.
- Once the dough is doubled in volume, take it down to your dusted working surface and knead it for a minute. Divide into 7 equal portions.
- Just like you fill momos or stuff parathas, stuff the dough portions with the filling. To do so, take a portion kind of start flattening the portion and make sure the edges are thinner than the center.
- Keep a tablespoon or two of the filling, gather the edges and press to seal. Sprinkle some flour if it feels its extremely sticky, kind of roll it between your palms to make a round shape.
- Grease a 6″ Round Cake Tin with oil. Place the Stuffed Buns in there. Stuff all the dough portions like so and keep in the round cake tin.
- Brush these with some milk& melted butter. Cover and let the shaped buns proof for another hour or until doubled.
- Preheat your oven to 200 C.Once the stuffed buns have proofed, brush generously with milk gently. Place inside the oven and bake for 15 Minutes at 200 C.
- Take them out, brush with butter. And let them rest for a minimum of 15 mins.
Note: You can make any stuffing of your choice. I once made these with pizza sauce, cheese and mix veggies and topped with oregano. Its entirely your choice. if you leftover Paneer sabzi , that will also work well but just remeber the consistency of the stuffing should not be very liquid. Dry out the stuffing in the pan so that the liquid dries up.