Friday, May 6, 2011



240 gm high protein flour, mixed
with 1 tbsp custard powder, ½ tsp
salt & sifted.
1 tsp instant yeast
50 gm Castor sugar
135 ml water
(I add 100 ml water, 35 ml milk)
30 gm butter


50 gm butter melted for brushing
1 tbsp sesame seeds lightly toasted

Method for dough:

Mix & knead all ingredients till smooth
& elastic. Prove till double in bulk, punch
down & knead again till smooth, rest for 15
minutes, divide into 50 gm & mould round.


300 gm chicken meat diced
1 potato diced
1 tomato diced
1 onion diced
1 tbsp ginger & garlic paste
1- 1 1/2 tsp chilly powder
½ tsp chicken curry powder
¼ tsp turmeric powder
¼ tsp pepper powder
¼ tsp garam masala powder
Salt & sugar to taste
½ tsp curry leaves chopped
1 tsp coriander leaves chopped
Oil for cooking

Method for curry:

Heat up oil fry onion until light brown
Add ginger & garlic paste, stir until raw
smell goes off, add chilly powder, curry
powder, turmeric powder mix nicely,
add potato, chicken meat, tomato, salt,
sugar, pepper powder, cook  until potato
is tender ( if too dry can add little water)
add garam masala, both leaves mix well
remove from fire & let it cool.

Method for curry bun:

Wrap up filling with dough, shape round,
prove till double in bulk.

Bake at 200 C for 12 – 15 minutes

Remove & brush with melted butter &
sprinkle with sesame seeds.


Inside fillings can be your choice 
by adding, vegetables, non- veges, 
sweet fillings extra

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