Mushroom Masala Stuffed Multigrain Bun, this is a filling bun recipe which you can either serve it for dinner or enjoy it as an evening snack. To make it more healthy, I have used multigrain flour combination of oats, ragi and bajra.
I was hoping for a smooth crust bun, but when saw this rustic look, I was so happy. Rustic breads are my kind of choice, my husband likes smoother ones. The mushroom masala stuffing made it more delicious. You can even use maida / all purpose flour instead of wheat flour. You can play with the stuffing masala choices. Use potato masala or paneer masala or chicken / mutton masala, etc.. Don’t keep it long at room temperature, it may turn soggy inside. This stuffed bun is best enjoyed when warm. Lets move on to the recipe,
- 1 cup wheat flour
- 1 cup multigrain flour (oats, ragi / finger-millet & bajra / pearl millet)
- 2 tsp yeast
- ½ tsp salt
- 1 tbsp sugar / honey / jaggery / brown sugar
- 2 tbsp olive oil
- ½ cup lukewarm water
- ¼ cup milk
- 1 tbsp mixed herbs (optional)
- For Stuffing :
- 250 gms Mushroom – chopped
- 2 onions – finely chopped
- ½ green capsicum / bell pepper – chopped
- ½ tbsp ginger-garlic paste
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- 1 tsp paav bhaji masala (or) garam masala
- ½ tsp coriander powder
- salt to taste
- 1 tsp mustard seeds
- Please check the instructions below.
How to prepare Stuffed Bun Recipe
To Prepare dough :
- Take lukewarm water and mix sugar. Make sure it is dissolved completely. Add yeast and stir it. Close it and keep aside for 10 mins till it becomes frothy. Add milk to it and mix well.
- Meanwhile, sieve flours and salt. Combine in a wide mixing bowl. Sprinkle mixed herbs and mix well. Add frothy yeast to it and mix with the spoon.
- The dough will be sticky. Use hands and knead it for 5-10 mins. Add little flour and knead to a smooth dough. Grease it with little oil.
- Take a bowl and grease with little oil. Now keep the dough in bowl and cover it with a neat kitchen towel. Keep it in a warm place for 1-2 hours (or you can preheat oven for 2 mins and keep the bowl inside).
- Heat 1 or 2 tsp oil in a pan or kadai. Tamper mustard seeds. Add chopped onions and saute a while. Add ginger-garlic paste. Stir well.
- Add chopped mushrooms and capsicum. Add turmeric powder, red chili powder, coriander powder, paav bhaji masala and salt to taste.
- Combine everything and cook it covered on low flame for 15 mins. Once done, remove from the heat and allow the masala to cool.
- The dough will double up in size. Punch the dough down and knead until smooth. Divide the dough into small balls ( i made 4 balls). Now roll one ball using rolling pin and dust with flour. Roll into the shape of roti but it should be thick.
- Take 1-2 spoonful of filling mixture and spread in the middle. Leave at least 1/2 inch space round the edges and roll again to form ball. Keep buns in a warm place and let it rise for another 30-40 mins.
- Preheat oven to 180 degrees C for 10 min. Grease the bun with little milk and Keep the bun in baking tray. And bake it for 40-45 mins.
- Once done, take out the pan. And transfer the bun on a cooling rack. Let it rest for 15-20 mins. If you feel the upper part of the bread is little tough, then you can brush little oil too. It is optional. Serve it hot.