“The month of Ramadhan [is that] in which was revealed the Qur’an, a guidance for the people and clear proofs of guidance and criterion. So whoever sights [the new moon of] the month, let him fast it; and whoever is ill or on a journey – then an equal number of other days. Allah intends for you ease and does not intend for you hardship and [wants] for you to complete the period and to glorify Allah for that [to] which He has guided you; and perhaps you will be grateful.”
(Surah Al-Baqarah: 185)
The holy month of Ramadan has descended upon us, Alhamdulillah. How each year, Ramadan comes and goes, without even us realizing is an enigma. 🙁 We are passing through difficult times in all ways, whether it is globally or on personal fronts for many of us. I only pray that He makes this Ramadan a solace for our disturbed minds, a hope provider for the days ahead and a much needed soul nourishment. After all, that is what Ramadan is all about. He has said in verse 183 of the above Surah that Ramadan is mainly to make us among the righteous. Sometimes I feel that Allah has timed Ramadan so perfectly that it always tends to come when the soul and the mind is at its lowest ebb, like fresh air. May Allah make this Ramadan as productive and nourishing as He wills for me and for all my lovely readers… Aameen…
I wasn’t expecting my little one to be a part of fasting this year, but day before yesterday, she declared she would fast on Fridays and Saturdays, ie. during the weekends. Even though she was a little lazy to wake up for Suhoor, she finally managed to have a bowl of milk and Chocos and drink a glass of water. She pushed through the day, even though in between she did ask for water. I thought she found it a little easy to go through it since she is not very keen on eating… 😀 So, Alhamdulillah, she starts her fasting series… 🙂
Till the end of Ramadan, you will see me posting recipes that are quick and simple, keeping the essence of the month, so that you can add it to your trials too. 🙂 I love baking with yeast, even though off late, I have been very slow with it. Once in a while, I make pizza but buns and breads take a back seat. Evenings after work are so hectic that I wouldn’t want to wait for the food to happen. 😀 But these stuffed buns are something that the girls really enjoy, so does the abba too. 😉 If I have some time and I am in a lavish mood, I do go ahead and make them. The first time I had baked them, the dough became so chewy that it wouldn’t go down the throat. I don’t know what had gone wrong. 🙁 That time I had baked it with 100% aatta and maybe that’s the reason. Nowadays I keep an equal mix of wholewheat flour and all purpose flour just to keep the texture active. The filling is a very simple spiced potato mash. All I did was mix in some spices to mashed potatoes – really easy. You can use any filling of your choice, though I love potato filling in my buns. Some of the other stuffed bread you may see on the blog – and they all seem to be old posts too…
Pizza Rolls – these are not yeasted, so kind of instant!
Masala Buns | Potato Stuffed Buns
- 1 cup wholewheat flour
- 1 cup all purpose flour
- 1 tbsp instant yeast
- 1 tsp salt
- 2 tbsp sugar
- 1 cup lukewarm water approximately
- 2 tbsp olive oil + more to brush.
- FOR MASALA FILLING:
- 2 medium potatoes 350 gm, boiled, peeled and mashed
- 1 tsp oil
- 1/2 tsp cumin seeds
- 1 tsp ginger garlic paste
- 2 green chillies minced
- 1/4 tsp turmeric powder
- 1/4 tsp Kashmiri chilli powder
- 1/4 tsp garam masala powder
- A pinch amchoor powder
- 2 tbsp chopped coriander leaves
- Bake at 180 degrees for 25 minutes
- Whisk together the dry ingredients. Add the water slowly and knead to a smooth dough. Add the olive oil and knead to incorporate.
- Transfer to a clean oiled bowl and allow it to double in size, around one hour.
- In the meantime, we can prepare the filler. Heat oil in the saucepan and crackle the cumin.
- Fry the ginger garlic paste and green chillies.
- Add the mashed potatoes, sprinkle in all the spice powders and give it a good mix. Allow to cook on low flame for five minutes.
- Mix in the coriander leaves, adjust salt and switch off. Allow to cool.
- Once the dough has doubled, punch down and knead for another couple of minutes.
- Grease a baking pan and set aside.
- Divide the dough and the filling into six portions.
- Slightly roll one dough portion into a circle. Spoon in one portion of the filling and shape into a bun. Place it on the greased pan.
- Repeat with all the buns and filling.
- Brush the top of the buns with some oil. Cover and allow it to proof for 25 minutes.
- Meanwhile preheat the oven to 180 degrees.
- Bake for 25 minutes until the top looks golden brown and is smooth to touch.
- Pull out the buns and brush on the top with little more oil while still hot.
- Serve warm with tea or soup!