• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Indian Curry Trail
  • Home
  • Recipe Index
  • Shop
  • Contact
Home » All Recipes » Vegetable Stuffed Bun

Vegetable Stuffed Bun

Posted on Apr 14, 2012 · Last Updated on Jun 23, 2020 by Uma Ramanujam · 28 Comments

FacebookTweetPinEmail

I never thought that one day I would also make soft stuffed buns at home which we used to buy only from bakery during my childhood days.

Thanks to Raks. Without your recipe, I would have not thought about trying this stuffed bun. I inspired by your recipe and tried a very slightly changed version as per my family’s taste. The outcome… wow..it was awesome.

Basic Information:

Preparation Time: 45 minutes

Idle Time: 1 hour 45 minutes

Cooking Time: 15-20 minutes

Makes: 6 buns

Ingredients:

For dough:

Strong bread flour / Maida / All purpose flour  – 1 and 1/2 cups

Milk – 1/2 cup or more as required to make soft dough

Active dry yeast – 1 packet / 7gram

Sugar – 1 tablespoon

Salt – 1/2 teaspoon

Olive oil – 3 tablespoons

Milk / Olive Oil / Butter – 3 tablespoons, for brushing

Sesame seeds –  1 tablespoon, for sprinkling

For vegetable stuffing:

Oil – 2 teaspoons

Garlic – 4 cloves, finely chopped

Ginger – 1 inch length, minced

Onion – 1 very small no, finely chopped

Mixed vegetables – 2 cups (I added carrot, peas, potato,green and red capsicum)

Chat masala – 1 teaspoon

Amchoor powder – 1 teaspoon

Salt – to taste

Red chilli powder – 1 teaspoon

Coriander powder – 1 teaspoon

Method:

For vegetable stuffing:

1) In a kadai/pan heat oil. Add chopped garlic, ginger and onion. Fry till they are soft.

2) Add mixed vegetable of your choice and sprinkle little water. Cover and cook for few minutes till the vegetables are cooked.

3) Once the vegetables are cooked, add chat masala, amchoor powder, salt, red chilli powder and coriander powder. Mix well.

4) Cook for another few minutes or till the raw smell of masala goes off.

5) The vegetable stuffing is ready and allow it to cool for sometime.

For dough and making bun:

1) Microwave or heat the 1/2 cup of milk to lukewarm temperature. Add sugar and yeast and mix well till both  dissolve well. Keep aside for 7 minutes to 10 minutes for proofing.

2) In a wide mixing bowl, take the flour and pour the proved milk yeast sugar mixture. Add a tablespoon of olive oil and salt to taste. Start mixing it using your hand and make a soft dough. Add more warm milk if required.

3) Knead it for 10-15 minutes.  After 15 minutes, apply olive oil coating and keep in the mixing bowl. Cover it using a cling wrap or cloth. Keep this bowl at warm place till it doubles or for an hour.

4) Meanwhile prepare the stuffing as described above and divide the stuffing into 6 equal parts as per the count of dough balls.

5) After an hour, you can see the dough has doubled in its size.

6) Punch it back and slightly knead it again with the help of oil.

7) Divide the dough into 6 equal parts and roll into balls.

8) Line the baking tray with baking sheet.

9) Take a 1 dough ball and roll into a small disc.

10) Place stuffing in the centre of dough disc and bring the edges to seal.

11) Place this bun in the baking tray. Repeat this step for other dough balls.

12) Cover using a cling wrap and keep aside for 30-45 minutes for the second rise.

13) Preheat the oven to 190C(375F).

14) After the second rise of the buns, brush the buns with milk/olive oil and sprinkle the sesame seeds.

15) Bake it for 15-20 minutes or till the buns turns golden brown in colour.

16) Apply a coating of olive oil/butter over buns and serve warm.

Note:

1) Stuffing is based on your choice. It can be a meat/chicken/paneer/tofu or it can any of your favourite vegetables.

2) Make sure the dough in very soft and NOT hard to make soft buns.

Related Recipes

Previous Post: « Orange and Peanut Salad
Next Post: Homemade Ritz Crackers »
0 0 votes
Recipe Rating
28 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Gayathri NG
Gayathri NG
13 years ago

Yummy stuffing and soft buns, looks delicious…

0
Vardhini
Vardhini
13 years ago

Buns look inviting Uma and nice clicks too.

Vardhini
CooksJoy

0
Swathi
Swathi
13 years ago

Delicious and perfect buns. I love the filling.

0
Lavanya
Lavanya
13 years ago

It looks simply perfect. 10/10
lavanyasrecipes.blogspot.com/

0
Lifewithspices
Lifewithspices
13 years ago

These are 100 % bakery stuff.. love it.. Bookmarked..

0
Priya Suresh
Priya Suresh
13 years ago

Well done Uma, i dont mind to have one rite now..

0
Sriya
Sriya
13 years ago

very yummy soft and healthy buns…lovely clicks

0
Az
Az
13 years ago

looks yummy and delicious!!

0
Sensible Vegetarian
Sensible Vegetarian
13 years ago

Uma lovely buns and superb clicks.

0
Unknown
Unknown
13 years ago

So lovely , Perfect Click.Love this recipe .
followfoodie.blogspot.com/

0
Deeps @ Naughty Curry
Deeps @ Naughty Curry
13 years ago

it looks fantastic, love that golden shiny top

0
Kaveri Venkatesh
Kaveri Venkatesh
13 years ago

The last click looks too tempting…Remember eating these buns from bakeries.

0
Vimitha Durai
Vimitha Durai
13 years ago

Very tempting clicks and the buns look so perfectly done

0
FewMinute Wonders
FewMinute Wonders
13 years ago

The buns have turned out perfect. Thanks for the step by step presentation.

0
Julie
Julie
13 years ago

Tempting n perfect like store brought ones,Uma!!Soft n delicious ones!

ONGOING EVENT- "Mint & Coriander seeds" (EP Series-Apr)
Erivum Puliyum

0
Faseela
Faseela
13 years ago

Yummy buns Uma….

0
Nalini's Kitchen
Nalini's Kitchen
13 years ago

Delicious stuffed bun,looks so soft and tempting…stuffed buns are my fav.

0
Deeksha
Deeksha
13 years ago

Awesome buns.

0
Divya A
Divya A
13 years ago

Wow I feel like grabbing one and eating it now!!! Nice idea!!!

0
Vasavi
Vasavi
12 years ago

thank u uma for such a nice recipe..yummy buns…

0
Raks
Raks
12 years ago

I dont know how I missed to comment in this post 🙂 thanks for trying and yours looks so soft and fluffy!

0
Anonymous
Anonymous
12 years ago

Hi Uma,

I tried this but my the dough didnt rise but the buns were soft and spongy. I used Instant rise yeast. what could have went wrong??

0
Anonymous
Anonymous
12 years ago

Hi Uma,
The dough didnt rise as shown here though the buns were soft and nice. I used instant rise yeast. What could have gone wrong??

0
Unknown
Unknown
12 years ago

Hi Sujatha,

Usually if you use Instant Rise yeast, it should be very active and make the dough to rise in shorter period of time. However, if you use instant rise yeast when the recipe calls for active dry yeast, the rise will be slightly less. other than this, Did u check the expiry date of the Yeast? also, instant rise yeast doesn't require proofing and you can directly add it to the dough.

0
Unknown
Unknown
12 years ago

hai uma
tried ur recipe for buns.my yeast proved well but my dough didn't rise double in size but raised more than half.but the bun was soft from inside.(used only active dry yeast).and also my buns were little flat in shape(didn'd get a big dome).could that be cos of dough being very loose?.also after i baked the bottom part of the bun is brown in color and little hard while the upper part never got ur beautiful brown color:( what hav i done wrong???plse do reply .would love to try this again very soon

0
Unknown
Unknown
12 years ago

Did you keep the dough in warm place for raising? Did you stuff correct quantity(Not over stuffing) of vegetables inside the bun? The perfect kneaded dough should spring back when you touch towards inside. Not following either of these two reasons might have resulted in flat shape. guess oven temperature is not uniform in this case for uneven browning. I baked it with the option of top and bottom heating. Hope I cleared your doubts.

0
Unknown
Unknown
12 years ago

i didn't stuff it with vegs instead did it plain as the dough didn't rise to its volume.kept it in a warm place.what should be the consistency of the dough before first rise?mine was loose and after first proving i put a finger inside the dough and it stayed is it correct?.what could be the reason ( my yeast proved well before mixing with dough)

0
Unknown
Unknown
12 years ago

Before first raise, the dough should be ELASTIC and PLIABLE. After first raise(if the dough didn't raise properly in an hour, u can also keep it for longtime), when u punch it, it stays as it is. then, you need to knead it for 10-20 minutes till the dough springs back when u touch it.

0

Primary Sidebar

Hey, Nice to Meet You

Welcome to Indian Curry Trail Food Blog.

I am Uma Ramanujam who manages this Food blog. Food & its various cuisines have always fascinated me. I love traveling to new places, enjoy their heritage, explore their cuisine and finding out the unknown, forgotten recipes. Read More About Me!

Stay Connected

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Recent Recipes

a stack of kimichi grilled cheese sandwich kept on a plate and a bowl of kimichi and breadslices behind

Kimchi Cheese Sandwich

closeup shot showing a glass of strawberry agua fresca decorated with a slice of lime and strawberry kept near another glass and strawberries and mint leaves on the floor

Easy Strawberry Agua Fresca

a black bowl of roasted gram dal salad mixed with finely chopped shallots and garnished with green chilli and fresh curry leaves

Roasted Chana Dal Salad

picture of celery paruppu usili with mustard seeds in a small serving bowl with dry red chilli and celery sticks aside

Celery Paruppu Usili

a decorative plate full of sesame laddus with garland nearby

Til Ladoo | Sesame Laddu | Nuvvala Laddu

a picture showing a bowl of palm jaggery pongal with fried cashew nuts on top of it and traditional indian diya and lotus behind

Karupatti Pongal

Quick Pick

  • Breakfast / Dinner
  • Appetizers
  • Main Course
  • Side Dishes
  • Desserts
  • Snacks
  • Beverages
  • Condiments

Random Recipes

Dates, Peanut & Sesame Seeds Laddu

Puff Pizza Pinwheels

Kara Boondhi / Kara Boonthi

Potato Fry

Raw Mango Sambar | மாங்காய் சாம்பார்

Paneer Butter Masala / Cottage Cheese in Rich Tomato Gravy

Footer

⇧BACK TO TOP

Quick Links

  • About
  • Privacy Policy
  • Terms & Conditions
  • Subscribe for Video Recipes

    As an Amazon Associate I earn from qualifying purchases.

    © 2025 · Indian Curry Trail

    wpDiscuz

    Terms and Conditions - Privacy Policy