CURRY BUNS

DOUGH:

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

Topping:

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.

FILLING:

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.

Note:

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