Spicy Masala Buns


3 28/04/2018

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

4 2 1


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Chicken Tikka Masala


IMG_20141209_224049[1] 09/12/2014

The most popular curry in Britain, Marks & Spencer claim to sell 18 tonnes of CTM every week with an estimated 23 million portions sold in Indian restaurants each year. Its origins are disputed but chicken tikka masala is a national dish in Britain. It can come in many variations, some much more tempting than others. This recipe is a really flavourful take on the classic with a long marinating period for the tikka and fresh tangy ingredients for the masala sauce.


For the chicken tikka:

  • 675g (1lb 7oz) boneless, skinless chicken thigh or breast cut into 1 inch chunks
  • 1 ¼ teaspoons salt
  • Juice of ½ lemon
  • 1 Tablespoon ginger, peeled and finely grated
  • 2 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon chilli powder
  • 3 heaped Tablespoons thick set natural yoghurt
  • 1 teaspoon garam masala

For the masala:

  • 2 Tablespoons groundnut oil
  • 2 medium onions, halved and finely sliced
  • 1 Tablespoon ginger, peeled and finely grated
  • 6 garlic cloves, crushed
  • 1 Tablespoon ground coriander
  • 1 teaspoon turmeric
  • ¼ teaspoon chilli powder
  • 2 teaspoons paprika
  • 4 heaped Tablespoons thick set natural yoghurt
  • 2 medium tomatoes, peeled and very finely chopped
  • 350ml (12fl oz) chicken stock
  • ¼ teaspoon salt
  • 1 teaspoon garam masala
  • 4 Tablespoons chopped coriander leaves


  1. Start by marinating the chicken tikka. Put the chicken in a large bowl and rub in the salt and lemon juice and set aside for 20 minutes. Add the ginger, garlic, cumin, paprika, chilli powder, yoghurt and garam masala. Mix well, cover and refrigerate for six to eight hours or overnight.
  2. When you’re ready to cook, make the masala. Pour the oil into a large, cast iron pan and set it over a medium-high heat. When the oil is hot, put in the onions. Stir and fry until they brown, six or seven minutes. Add the ginger and garlic and continue to fry for a minute. Add the ground coriander, turmeric, chilli powder and paprika. Stir for 10 seconds then add a tablespoon of yoghurt. Stir and fry until it is absorbed. Add the remaining yoghurt in this way, a tablespoon at a time.
  3. Now put in the tomatoes. Fry them for three to four minutes or until they turn pulpy. Add the stock and salt and bring to a simmer. Reduce the heat to low and simmer gently for 15-20 minutes. The sauce should turn thick. Stir in the coriander and garam masala.                               IMG_20141209_224334[1]
  4. Shortly before you are ready to eat, preheat the grill to its highest setting. Thread the chicken on to skewers then balance them on the rim of a shallow baking tray so the meat is suspended. Place about 13cm (5 inches) from the source of heat and grill for five to six minutes on each side. The chicken should be lightly browned, cooked through and charred in places. Cut a large piece of chicken and check the centre. There should be no traces of pink.                                  IMG_20141209_224212[1]
  5. When the tikkas are cooked, reheat the sauce and fold in the chicken. Serve immediately with rice, dal or Indian breads of your choice.                                    IMG_20141209_224125[1]