If you have been following the We Knead To Bake bread series here, you would know that every month I pick a bread recipe for the group to bake. Recently, by general consensus in the group, we decided that different members would volunteer to pick a bread recipe and host for each month. We started with this pattern three months back and Mayuri was our first host with a Naan Barbari. The Naan-e-Barbari is something I’ve baked before so I sat that one out. which I have baked before. For reasons beyond my control, my regular baking took a temporary back seat again so I’m yet to bake Niv Mani’s Pizza Swirl Bread (I’ll post it as soon as I bake that) but I did manage to bake an adapted version of Ankita Dave’s choice for July which was Vegetable Masala Buns.
In India, it is not at all unusual to find small street corner bakeries that sell bread and snacks, also selling stuffed buns. Given the love Indians have for “masala” or spices, it is a given that these buns almost always sport a spicy filling whether vegetarian or non-vegetarian. The vegetarian fillings are mostly mashed potato based, sometimes with a choice of a couple of other vegetables.
Ankita sourced her recipe from a chef in a bakery close to her and while the dough for the recipe was pretty much a regular bread dough, the filling was a bit unusual as it used an uncooked vegetable filling. I’ve always seen breads with vegetarian fillings that are usually cooked or at least stir fried but the spiced filling in Ankita’s recipe uses a vegetable salsa like filling. While I stuck to pretty much the given recipe for the dough, I decided to change the filling a little. I kept it raw but decided to add some readymade spicy and garlic cheese spread to the raw vegetables. I then fashioned the bread dough into Crescent Rolls rather than shaping them into more conventional buns or rolls.