Masala buns are such addictive ones. If you have tasted those sold in the local bakery shops., then you will know which ones I am talking about. However the first time I ever remember eating these were from Nilgiris Super Market. We have been regular at Nilgiris for over three decades. Even when the concept of super market was new and not many would even frequent it, I remember Daddy driving nearly Ten Kms just to shop at this place during my school days. It was one of the first supermarkets that I remember sprouting in Madras.
We used to shop every month and when it came to bakery items, we used to ensure we tried every new bread what was on the rack. One of my favorite bakes would be these masala buns that had kasuri methi, chilies. It used to be spicy, yet so delicious and so soft! A typical Indian take on a bun. The buns were always such hit at home and would disappear within minutes.
Many years later, I saw other local bakeries coming out with their version of masala buns, and typically these were much on the spicier side as well, catering to local market. That never stopped us from getting it still. I have always been wanting to bake such buns myself. Though I am yet to actually do it. When I decided to make savory bakes for the third week, I wanted to make these, however looks like I will have to wait for another time still.
Somehow even without planning my bakes seem to have fallen in a pattern. If you noticed the first two days were plain buns/dinner rolls. These two days are stuffed and spiced buns. I will hold on the surprise for the next two days. So come back and check what it is for next two days.
As I was saying we are not a bun family as such. No other meaning meant, I was implying that I can’t serve bread for dinner, not even for breakfast. Yes there were times in past when breakfast used to include sandwiches. It’s become far less now. If I am to make sandwiches, it will only be for four of the bread loving members. Hubby dear and Chinnu will have no part in it.
Though both promised that if I was to bake a loaf or bread at home, they will eat. Guess they were so sure that I will not do it, so they assured me when pressed. Now they turn a blind eye and look the other side when I said I would want to serve bread for dinner. Of course, hubby dear is not against bread, he had these fresh as such. But that was the end of it.
I would’ve used the same masala as I was talking about, though somehow I wanted to use the oven roasted tomatoes and see how it turns out. I loved how colorful it looked when I was making the masala. The methi chili bun is for another day now!
I used the 30 Minutes Roll Recipe for this and it worked very quick for our snack.
Roasted Tomatoes, Garlic Chili Buns
For the Buns
All purpose flour – 3& 1/2 cups
Warm water – 1 cup plus 2 tbsp
Olive oil – 1/3 cup
Instant yeast – 4 tsp
Sugar – 1/4 cup
Salt – 1 tsp
Egg replacer – 1 tbsp mixed in 3 tbsp
For the Masala
Oven Roasted Tomatoes – 1/2 cup
Garlic, crushed – 3 -4 tbsp
Green Chilies – 3 -4 nos
Butter – 2 tbsp
Dried Kasuri Methi – 1 tsp
How to make Roasted Tomatoes, Garlic Chili Buns
Heat a non stick pan with butter, add finely chopped green chilies, saute for couple of times. Then crush the garlic and saute well.
Now add chopped oven roasted tomatoes. Combine everything well. Check for spice. Since salt is added to the roasted tomatoes, it should be enough, else add. Finally sprinkle the methi over this.
Preheat oven to 200C degrees.
To the flour, add the oil, yeast, and sugar and salt, egg replacer along with the masala you prepared.
Knead well for 10 mins, till the dough becomes soft.
Shape dough into 12 balls and let rest for 10 minutes.
Place rolls in a greased 9×13 pan or baking sheet. Bake at 200 C degrees for 10 minutes until tops are golden brown. Brust with butter and let it cool down.
Serve with table butter.
As I said the buns that I baked that day didn’t brown well on top. However taste wise it was awesome!