Stuffed Masala Buns

INGREDIENTS:
Makes about: 6
1/4 cup Warm Milk 

1 tablespoon Sugar

3/4 tablespoon Active dry yeast

1 1/2 cup All purpose flour

3/4 teaspoon Salt
3 tablespoon Olive oil

1/4 cup Water(add if more needed)

For stuffing
1 teaspoon Oil

1/4 teaspoon Mustard seeds

1/4 teaspoon Urad Dal

A pinch Asafoetida

A small piece grated Ginger

1 small Onion

Salt as needed

2 small potatoes (cut into small pieces)

1/2 cup carrot,beans,peas (together) 

1/4 teaspoon Garam masala powder

1/4 teaspoon Red chili powder

1/8 teaspoon Turmeric powder

3 tablespoon Coriander leaves(chopped)

1/2 tablespoon Lemon juice

PROCEDURE:

1. Preheat the oven to 360F for 10 mins.
2. Warm the milk,add sugar to it and mix well. Add the yeast to it and mix well. Keep aside for 5 mins. It will froth and raise. This means your yeast is good to use in this recipe.
3. Take flour and make a dent,add water,olive oil,salt in it and the yeast completely dissolved in the milk. Mix and make a smooth dough,keep in a warm place covered with a cling wrap for an hour.
4. Meanwhile prepare the stuffing. In a pressure cooker add all the ingredients listed above in the same order and give 3 whistles in a medium flame. Once cools down add Lemon juice and coriander leaves.
5. Once the stuffing cools down mash and make a lemon sized balls out of it.
6. By now/after an hour, the dough we prepared would have doubled in size. Take it again and just give it a gentle knead and make six equal sized balls. Line a baking tray with aluminium foil,grease with olive oil and arrange the rolled balls with enough spacing between them. Brush with olive oil
7. Keep the rolled stuffing inside and pinch all the end towards centre to cover the stuffing.
8. Roll in to smooth bun. Repeat for every bun. Arrange them in the lined baking tray. Brush them well with olive oil.
9. When the preheat is finished, Brush generously with milk. Bake for 17- 20 mins or until the top crust turns golden brown in colour.

NOTES:
1. The original recipe is here.