Tag Archives: buns

breads/parathas/buns, General Recipes, sabji

Chole Bhatture

A famous North Indian cuisine, a combo dish of round puffy round bread cooked like puri which goes well with very flavorful chickpea sabji !

serves 4
Ingredients for Bhatture
2 cups of All purpose flour
1/4-1/2 cup semolina flour
2 teaspoon sugar
2 teaspoon salt
1 teaspoon baking powder
1/4 -1/2 cup yogurt
1/4 cup oil
3/4 to 1 cup of lukewarm water
Oil for frying
Please check for (Measurements)

Process for Bhatture: Add all the ingredients together and knead into a soft dough. Cover the dough with a wet cloth in a bowl, put a lid on the top and place it in a warm area for nearly 2 hours. Divide the dough into equal sections and make it into round chapatti shapes but little thicker. Heat the oil very hot and then put one bhattura in the oil. The Bhattura will rise quickly in 2 seconds while you press with the frying spoon the top surface. As soon as it rises flip it the other side and then remove it out.

Tip: If you don’t have a double active baking powder then increase the quantity of the baking powder you are using. Always go on the increasing side for semolina and yogurt quantity.
For the above measurement use little more than 1/2 cup of water, mix it well with all powder ingredients and condiments except the two flours and blend well. After that mix it with the flours and knead into a dough stiffer than regular chapati dough.

Note: when the oil is hot it just takes few seconds for bhattura to rise, don’t let it get too much brown at the base. Once the oil is hot you can reduce the heat to medium because we want the Bhattures to have nice Golden white color.

Ingredients for Chole Sabji :
2 cups boiled (cooked) chickpeas
1/2 cup melted butter
2 cups of chopped tomatoes
2 teaspoon mustard seeds
2 teaspoon red chili powder
1 teaspoon turmeric powder
1/2 teaspoon ginger powder (saunth)
1/2 tablespoon chana masala powder (refer to homemade spices section)
1/2 tbsp garam masala  (refer to homemade spices section)
1/2 tbsp cumin coriander powder
2 teaspoon salt
1/4 teaspoon hing
1/2 cup chopped cilantro
1/2 cup chopped cabbage/celery

Process for Chole: Heat the pot and add the butter.  Add the mustard seeds and hing. Allow the mustard seeds to splutter.  Add the celery and saute for 1 to 2 minutes on medium heat. Now add the tomatoes and all the powdered spices and condiments, mix well, cover with a lid and let it cook on medium heat for 2-3 minutes.
Remove the lid, add the boiled chickpeas, mix well, add a cup of water, cover again with a lid and cook it for 10-15 minutes on medium heat. After 15 minutes you will observe everything cooked well, now you can turn off the stove and garnish with cilantro. Keep aside.

Suggestion: For making this combo first prepare the dough and while it’s resting, prepare the chole sabji. Once sabji is done then roll the bhatture and fry them.
Cholle bhatture can be served well with cold yogurt or mango pickles.

breads/parathas/buns, General Recipes, Vegan Pure

Steamed Buns

Cloud like steamed and soft buns are famous in Asia. These buns are filled with beans, carrots and flavored with Asian condiments.

8 Buns
Ingredients
Buns:
3 cups all-purpose flour
2 tablespoon quick-rising yeast
1 tablespoon sugar
1 teaspoon salt
2 tablespoon of oil

Filling:
1 packet thin transparent vermicelli noodles
1 cup finely chopped green beans
1/2 cup chopped carrots
1 cup finely grated cabbage
2 cups finely chopped spinach
1 tablespoon thick soy sauce
1 green chili finely chopped
1 cup crumbled tofu
1-1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon asafetida/organic fermented black bean paste

Please check Measurements

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Steamed Buns

 

 

 

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Steamed Buns

 

 

 

 

Process: Add yeast,sugar, salt, 1 tablespoon oil in warm water. Add 1/4 cup flour, baking powder and whisk well. Keep aside in a warm place covered with wet cloth for 15 minutes.

You will see the mixture showing fermentation. Add the remaining flour, knead into a soft dough. Add more warm water if required. Add the remaining oil and knead it for 2-3 minutes.
Cover again with a wet cloth and keep aside in a warm place for an hour.

Break the vermicelli noodles in two to three parts,soak them in cold water for 10-15 minutes. The reason why we do this is because we do not want a completely soft soggy noodles.
While the noodles are soaking add the remaining ingredients in a bowl and mix well.
Once the noodles look tender yet little chewy add them to the mixture and keep aside
(Try to squeeze out any water from the vegetables especially carrots and cabbage, usually, there shouldn’t be any problem with the freshly grated vegetables)

After the dough rises then again sprinkle some flour, knead the dough and make equal portions of balls.
Roll the ball into 3-inch diameter making sure the edges are thinner and the middle portion is thicker.

Add a big spoonful of mixture in each rolled dough and close them by bringing all the ends together into round ball.
Dust some flour and keep it on a parchment paper. Follow same instructions for the rest.
Cover them again with wet cloth and keep aside for 20 minutes in a warm place. By that time add two-three cups of a water in a steamer or a deep container with lid covered.

With the steamer, you remove the inside plate, grease it with some oil and place the buns. Once the water starts boiling you put this plate and cover the lid, steam for 15 minutes and then remove the buns.

With the regular big container, you can use two 2 inch height steel plates big enough to hold the bubbling boiling water.
Place one plate facing downwards and boil the water. Another plate grease with oil place the buns and then put it on top of the downward facing plate. Cover with lid and steam for 15 minutes.

Remove the plate out and after 2-3 minutes remove the buns.
They are ready to serve. They taste great with wonton soup.

breads/parathas/buns, General Recipes

Simple Veggie Burger

Gallery

Layered with veggies, red kidney bean patties inside and amazing nut sauce, this burger makes a filling meal. Try your homemade burger with the details of all the magic inside.

Makes 6 Bugers
Ingredients for the burger bun
1 cup of all-purpose flour
1/2 cup wheat flour
1  cup milk
1/2 cup melted butter or oil
2 teaspoon of baking powder
1 packet of original eno or 1 tablespoon of club soda
1 teaspoon of salt
1 tablespoon sugar
1 tablespoon bread yeast
Please check (Measurements)

Patties
1/2 cup soaked and boiled rajma (kidney beans, mashed lightly after boiling)
1 teaspoon oil
1/4 cup finely chopped cabbage
1 teaspoon finely chopped ginger
1 finely chopped green chilli
1/2 cup boiled , peeled and mashed potatoes
2 teaspoon salt
1 teaspoon crushed black pepper
2 tbsp cornstarch 
1 tsp oil for cooking

Sauce:
1 cup mix of cashews and walnut or either of them (soaked in 1 cup warm water for 15 minutes)
1 teaspoon lemon juice
1/4 cup milk
1 teaspoon crushed black pepper
1 teaspoon salt
1 teaspoon nutritional yeast or 1/2 teaspoon hing
1 teaspoon oil

Other ingredients:
2 tomatoes round thin sliced
8-9 round thin sliced cucumber
1/2 cup shredded purple cabbage
mustard sauce and tomato ketchup for dressing

Veggie Burger

Process:
Dissolve the sugar in warm milk, add baking powder and eno or club soda. Add the yeast, salt, butter to the flours and mix all well. (If you are not using quick rise yeast then add it to the milk, mix well and let it sit for 10 minutes covered with a lid. After 10 minutes then add the milk mixture to the flour mixture).

Knead it into a soft dough, add more butter or oil if needed. Keep aside for an hour covered with a wet cloth. After an hour knead the dough again for 5 minutes by dusting some flour on your palms. Make equal portions of balls and place them two inches apart on a tray covered with parchment paper and cover the balls with wet cloth for 30 minutes. During both the resting times, the dough rises to a good size. Preheat the oven at 350F.
Reduce the heat of Oven to 250 F and bake for 20- 25 minutes. This will give a harder crust than regular soft buns.
Let the buns cool down.

Mix all the ingredients of the patties together. Make small balls and flatten them by pressing with your fingertips. Grease a nonstick pan with little oil and place all the patties. Cook on medium heat till they turn crispy brown, flip to the other side and repeat the same procedure. Let them cool down.

Blend all the ingredients of the sauce to a smooth paste between medium to thick consistency.

Cut the burger bun in two halves, spread the nut sauce on one-half. Place tomato slice, cucumber, patties, cabbage, ketchup, mustard sauce, nut sauce and cover with the other half.

Burgers are ready to serve.

breads/parathas/buns, General Recipes

Buns

These buns are the common fares of bakeries in India and you can make similar soft buns at home. The softness and fresh aroma of buns cannot be compared with anything. Try this amazing recipe and let me know your experience.

1 1/2 cups of all-purpose flour
1 cup almond/cashew milk/warm water
1/4 cup melted butter or oil
2 teaspoon of baking powder
1 packet of original eno or 1 tablespoon of club soda
1 teaspoon of salt
1 tablespoon sugar
1 tablespoon bread yeast
Please check (Measurements)

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Process: Dissolve the sugar in warm milk, add baking powder and eno or club soda. Add the yeast, salt, butter to the flour and mix all well. (If you are not using quick rise yeast then add it to the milk, mix well and let it sit for 10 minutes covered with a lid. After 10 minutes then add the milk mixture to the flour mixture).

Knead it into a soft dough, add more butter or oil if needed. Keep aside for an hour covered with a wet cloth. After an hour knead the dough again for 5 minutes by dusting some flour on your palms. Make equal portions of balls (depending on your choice you can either keep them close or little distant from each other).
Place all the balls on a tray covered with parchment paper and cover the balls with the wet cloth for 30 minutes. During both the resting times, the dough rises to a good size. Preheat the oven at 350F or 375 F.
Brush some milk on the top of the balls and bake them for 10-15 minutes, till it turns brown. Remove the balls out and brush some butter on the top and let it cool down for 10-15 minutes. Buns ready to be served either with wada, soup, dal or some sabzi.