So its been a while since I wrote the last post, actually I missed one post last week , but for me it was almost 2 weeks of no laptop. Do I have a reason well kind of, I wasn’t very well last few weeks and the last week as I didn’t have any post ready, I thought lets give it a break, though I wasn’t able to enjoy it (yes I am still struggling to keep some back up posts ready ) . That reminds me of an interesting blog post I read on blogging breaks from My food story’s Richa gupta.
Now that I am back to the posts let’s talk about this weeks recipe.
Paneer one Indian ingredient which makes any dish special, at least for vegetarians . These soft and flavorful Paneer Stuffed Buns are no exception. They are indeed special and a very handy snack / Meal. They make a perfect picnic or travelling food less messy and easy to carry. I made them whole wheat and yeast free.
That means this Stuffed Paneer bun recipe is for you if:
- You are vegetarian
- you don’t use yeast and looking for a yeast free bun recipe
- looking for a handy picnic or travel snack
The last time I made these yummy Paneer stuffed buns is when may husband was travelling for work for a few days. I remember I made a batch of 12. As this was the first time I made them, I thought even if we taste a couple of them enough should be left for my husband to take along. But I was wrong after tasting we were left with only 4 of them 😉 . So I made a whole new batch all from scratch and this time I used potato masala as stuffing. This stuffed buns recipe can be used with any of your favorite stuffing, so play around with the stuffing and have fun.
Now these Stuffed Paneer Buns are yeast free (as I didn’t have a pack handy) and whole wheat, this makes them a little less soft compared to the full maida version. But believe me you won’t regret that.
You need to plan ahead for making these stuffed buns as they need at least 30-40 minutes of resting time. Other than that its really a no fuss recipe. So let’s check that out.
- All Purpose flour:1.5 cups
- Whole wheat flour: 1.5 cups
- Baking powder: 1 Tbsp
- Baking Soda:1/2 Tbsp
- Yogurt :3/4 cup
- Salt:1/4 tbsp
- Oil:5 Tbsp
- Water:as needed
- Paneer: 200 Gms
- Green Bell Pepper:1 Small
- Onion: 1 Medium
- Tomato:1/2 Medium
- Ginger:1/2 Inch piece
- Garlic: 2 cloves
- Peas: 1/4 cup
- Green chilies: 2
- Turmeric :1/2 tbsp
- Pav bhaji Masala :1 Tbsp
- Tomato Ketchup: 2 tbsp
- Salt: to taste
- Oil : 3 tbsp
- Butter: for brushing the buns
- For Dough
- Sieve together flour baking powder and baking soda.
- Add salt mix and add oil mix again. Now add dahi and mix well.
- Make a soft dough using needed water. Cover with a damp cloth and set aside for 30 minutes.
- Chop Onion, Tomato & bell pepper finely.
- In a pan heat oil and add grated ginger and garlic saute for 30 sec.
- Add chilies & onion and cook for a while and then add tomato and peas, let it cook for a minute.
- Add dry spices and salt.Mix and add tomato ketchup and cook for a some more time.
- Cut paneer into small cubes and add to the mixture cover and cook for a minute. We need a filling which is neither too moist nor too dry.
- Divide the dough into 12 balls.
- Spread them nicely and stuff the filling generously.
- Make them in to buns and put on a greased baking tray cover and leave another 10 minutes.
- Brush the top with butter I used garlic butter.
- Preheat over at 425 degrees f and bake these buns for 18-20 minutes. Or until brown.
So make sure to bake a batch of these interesting, healthy, vegetarian, yeast free, whole wheat stuffed paneer buns and enjoy with your dear ones.