Рецепт Spinach Chickpea stuffed buns - Wholegrains
Ingredients
For the outer covering
- 1 Cup Whole wheat flour
- 1/2 Cup All purpose flour
- 1 Tbsp Red Chilly flakes
- Salt to taste
- 1 tsp Cumin seeds
- 1 Tbsp Sugar
- 3/4 Tbsp Yeast
- 1/4 cup Warm milk
- Warm water
- For the filling
- 1 Tbsp Ginger garlic paste
- 1 medium sized onions, chopped finely
- 2 Medium sized Potatoes
- 1 Cup Roughly chopped Spinach leaves, loosely packed
- 1/2 Cup Chickpeas, soaked overnight
- 1/2 Tbsp Garam Masala
- 1 tsp Chilly powder
Instructions
Prep Work
Boil potatoes and chickpeas separately and keep it aside.
Mix the yeast in warm milk and keep it aside till it froths.
For the outer covering
Combine all the other ingredients for the outer covering in a large mixing bowl. Once the yeast forms bubbles and froths, mix it with the flour. Sprinkle warm water little by little and make it into a dough and knead it well.
Cover the dough in a damp cloth or with a plastic wrapper and set it aside for 2 to 3 hours until it rises in quantity.
For the Filling
Heat oil in a saute pan over medium heat. Add the onions and ginger garlic paste and saute them for a minute or two.
Then add the spinach and saute them until they wilt and reduce in size. Add the chilly powder and Garam Masala. Then add the boiled potatoes and chickpeas and stir. Garnish with cilantro leaves and allow it to cool them.
For the Stuffed Buns
Once the dough rises well knead it again for a minute. Divide them into equal portions and roll it with your palm into a ball.
Take each ball and roll them with the rolling pin for about 2" diameter.
Take some filling and put it in the center. Cover the filling by folding it from each side.
Place each on a baking sheet 2 inches apart and bake them for about 20-25 minutes until the golden crust forms outside.