Warm the milk and water in the microwave for 30 seconds. It will be warm when touched. Pour this into the kneading vessel.

Dissolve the yeast and sugar. Allow it to proof for 15 minutes.

While this happens, we can prepare the masala. Heat oil, splutter cumin seeds.

Add the onions and chillies with salt and saute till just soft.

Add in the coriander leaves, mix well and switch off. Allow it to cool.

Once the yeast is proven, add the oil and salt and mix well.

Now add 1/2 cup flour and mix well. Add the remaining 1/2 cup and start kneading till it becomes a pliable dough.

Transfer to a well floured surface and knead well till it becomes non-sticky.

Spread out the dough with your hand into a round. Put the onion masala in the center.

Pull the dough up together and start kneading to incorporate the masala.

Keep the remaining 1/2 cup handy and sprinkle as required to bring the dough to a non-sticky dough.

Oil a bowl well and put the dough in it. Cover with a cloth and allow it to double. It takes between one hour to an hour and a half, depending upon the weather. For me, it took at hour.

Punch down the dough and knead again for five minutes. Divide into four equal portions and shape as a bun.

On a baking pan lined with parchment paper, place the buns with sufficient spacing.

Cover and proof again for 45 minutes.

While the time ends, preheat the oven to 200 degrees.

Just before baking, brush with milk on the top. Bake for 10 minutes at 200 degrees.

Reduce the temperature to 180 degrees and bake for another 15 to 20 minutes till done.

Take out from the oven and brush with some melted butter or spray on it using a cooking spray - like I did.

Serve warm! We had a couple for dinner and then reheated the same for the next day morning breakfast!