Pan fried veggie buns in whole wheat flour
Soft with a crispy bottom, these pan-fried veggie buns in whole wheat flour has no yeast and cooks with minimal oil
If you love Japanese gyoza or Chinese pot stickers or our very own momos, you are sure to love this dish. Stuffed buns with a crispy golden-brown bottom and yet surprisingly soft to bite are drool worthy. This recipe has got it all…
- It is crispy yet soft
- It has Thai inspired filling using loads of veggies and tofu/paneer
- The flavourful filling is then wrapped in a 100% whole wheat flour
- The dough does not use yeast
- The buns cook in 1 tbsp oil and yet surprisingly have a crispy bottom
- It is absolutely smashing on its own or dipped in an easy peanut sauce.
And just like my most other recipes, the filling of this bun is customizable too. You can add finely chopped mushrooms, bean sprouts, cabbage, asparagus, peas or even cheese in it. However, do be careful not to use wet ingredients as a wet filling can tear the dough as well as affect the overall texture of the buns.
If you loved this recipe with South East Asian flavours, you will love this one too.
Recipe Card
Pan fried veggie buns in whole wheat flour
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
Fusion
PREP TIME
45 minutes + resting time
COOK TIME
20 minutes
SERVINGS
Makes 15
Author: Hema B Kathrani | Cuisine: Fusion | Category: Snacks
Prep Time: 45 minutes + resting time | Cook Time: 20 minutes | Servings: Makes 15
Soft with a crispy bottom, these pan-fried veggie buns in whole wheat flour has no yeast and cooks with minimal oil
Ingredients
- For the dough:
- 3 cups whole wheat flour (atta)
- 2 tsp salt
- 1 ½ tsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup curd (yogurt)
- 2 tbsp oil
- 3 tbsp sesame seeds (black or white)
- For the filling:
- 500 gm paneer/firm tofu, grated
- ½ cup spring onion, finely chopped
- ½ cup beans, finely chopped
- ½ cup carrot, grated
- 6 green chilies
- ½ inch ginger
- ¼ cup coriander leaves, finely chopped
- 1 tbsp roasted sesame seeds
- Salt and pepper to taste
- For the peanut sauce:
- To grind in a paste:
- 1 tbsp lemon grass, finely chopped (roughly 2 lemongrass stalks)
- ½ inch galangal/ginger
- 3 cloves of garlic
- 2 tbsp coriander roots
- 2 baby onion/sambar onions
- 3-5 red or green chilies
- ½ cup peanuts
- 2 tsp tamarind pulp
- 1 tbsp jaggery powder
- ½ cup coconut milk
- Salt to taste
- 2 tbsp oil, preferably peanut
- To grind in a paste:
- 3 tbsp oil
Method
- Make the dough:
- In a large bowl, combine whole wheat flour, salt, sugar, baking powder and baking soda
- Add curd and mix well.
- Add just enough water to make a pliable dough like a roti dough.
- Cover and keep it aside to rest for 30 minutes.
- Prepare the filling:
- Grind chilies and ginger into a paste
- In a bowl, combine grated paneer, finely chopped spring onion, beans, carrot, coriander leaves and sesame seeds.
- Add ginger-chili paste, salt and pepper.
- Adjust the seasoning to your taste
- Divide the filling into 15 portions and shape each portion like a patty.
- Cover and keep it aside.
- Make the peanut sauce:
- Dry roast the peanuts until it starts to crackle. Keep it aside to cool.
- Combine all the ingredients under paste to grind it into a smooth paste. If needed, use only 1 tsp of water to bring it all together.
- In another jar, combine roasted peanuts, tamarind pulp, jaggery powder, salt and coconut milk to grind into a thick puree.
- Heat oil in a pan on a medium flame.
- Add the aromatic paste of lemongrass to the oil and cook for 2-3 minutes.
- Place the peanuts puree and mix it well. Add 3 tbsp of water and reduce the flame to low.
- Cook it further for 5 minutes on a low flame, stirring it occasionally
- Adjust the seasoning
- Shape the buns:
- Knead the dough with 2 tbsp oil until smooth and pliable.
- Divide the dough into 15 balls and keep it covered under a clean napkin.
- Place the sesame seeds in a plate and keep it aside.
- Working with one dough ball at a time, roll the dough into a circle of 4-inch diameter.
- Place the paneer patty in the middle of the rolled dough and fold the dough around the patty as shown in the pictures below
- Seal the edges well and flatten the buns slightly shaping it like a bun.
- Brush the sealed side of the bun with little water and dip the buns in the plate with sesame seeds.
- Place the bun on a grease proof paper sesame side down and cover it while you work with the other buns.
- Repeat the process with the other dough balls.
- Cook the buns:
- Heat 1 tbsp oil in a nonstick shallow pan on a medium heat.
- Gently place the buns – sesame side down, taking care not to overcrowd the pan and reduce the heat to low.
- Flip the buns when its crispy and golden at the bottom. Do keep an eye on the buns as sesame seeds can burn quickly.
- Carefully pour room temperature water around the buns until it covers the buns half way through.
- Cover the pan with a lid and let the buns cook on a high heat for 3-4 minutes.
- Turn the flame to low when the water has almost evaporated.
- Cook further till all the water has dried up and its beautifully crispy, golden brown at the bottom. Remove from the pan.
- Repeat the process with the remaining buns.
- Enjoy hot crispy bottom stuffed buns with the peanut sauce.
Notes
- The filling of the buns can be easily customized as long as the filling is not too wet. A wet filling can tear the dough while folding.
- If you prefer the peanut sauce to be thinner, you can add more water to bring it your consistency.
- I use US cup measurement which is 1 cup = 235 ml
Did you make this recipe? Follow me on Instagram handle @acookwithin or @acookwithin on Facebook.
www.acookwithin.com
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