Can you tell I have a lot of potatoes to use up at the moment? If I see another jacket potato any time soon, I might scream so this recipe jazzes up the humble spud with a bit of spice. Wrapped in a flavoured wholewheat dough, these tasty warming buns deliver on flavour and comfort.
For the dough:
- 1 cup Plain Flour
- ½ cup Whole Wheat Flour or Atta
- 1 tsp Salt
- 1 ½ Tbsp Sugar
- 1 7g packet instant dried Yeast
- ¼ cup Hot Water
- ¼ cup Milk
- 2 tsp Chilli Powder
- ½ cup fresh coriander, chopped
- 1 ½ tsp Oil, plus extra for preparing the dough
- a few pickled Jalapenos
For Potato Filling:
- 4 Boiled Potatoes, crushed
- 1-2 Red Onions
- 3 Garlic cloves, crushed
- 1 inch Ginger, grated
- 1 Green Chilli, chopped
- ¼ tsp Asasoetida
- ½ tsp Turmeric
- 2 Tbsp Oil
- Salt to taste
- 3 Tbsp Fresh coriander, chopped
- For preparing wet ingredients add salt, sugar and hot water in a bowl and mix for the salt and sugar to dissolve. Add milk to bring the liquid to room temperature and then add yeast and allow to sit until it foams. Then add oil.
- For dry ingredients add the flours, chilli powder and coriander and mix them well. Add the liquid and mix to form a dough. Make a ball and then apply 1 tsp of oil to coat the dough and allow it to rest anywhere from 30 minutes to 1 hour. The dough has to double in size.
- For the filling heat the oil in a wok. Add asafoetida, green chillies, garlic, onion and salt and cook until the onions are well done. Then add turmeric, potato and cilantro and mix well and cook it for 4 minutes. Remove from the heat and allow to cool a little before making the buns.
- Set the oven to 200 degrees C and when the dough is ready, take a little over a golf ball size dough and pat it. Place a heaped tablespoon of the prepared stuffing in the centre and cover up the filling with the dough. Place it on a baking tray and add jalapenos on top and bake for 14 -15 minutes.
- When the buns are done brush them a little with melted ghee or butter for a lovely gloss and serve them hot with any chutney.