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Bake them in a pre-heated oven at 200 deg. C for 10-15 minutes. When it starts to brown, brush tops with egg white wash.​

Making the stuffing
Heat oil in a heavy bottomed vessel, add the onions and saute for 4 minutes. Add ginger garlic paste and saute for 4 minutes.

​​Reduce the heat, add the red chilli powder, turmeric and garam masala powder and mix well.Add the shredded chicken and mix well. Add salt to taste. Cook for 2 - 3 minutes.Turn off heat. Add the coriander leaves and sprinkle chaat masala. Let the mixture cool completely.

Quick Tips

For your shredded chicken, use chick thighs or legs. In a pot add water, some whole garlic, bay leaf, black peppercorns, salt, a small piece of ginger and salt to taste. Add the legs/thighs and bring it to a gentle simmer. Cook the chicken on low heat until done. (Remove the fats/foam/impurities that rise to the top, and you have some great chicken stock!) Freeze the stock for later use. Debone the chicken, to use shredded chicken for the recipe. 
Just get some stored bought shredded chicken! Thaw and clean before using it.
Stuffing ideas
I made a vegetarian one replacing shredded chicken with diced paneer cubes. The ideas for stuffing are endless. Here are a few I think will taste great! Please try them and let me know!

​Egg Bhurji/Boiled egg bhurji

Chicken/Mutton Kheema (cook the kheema with no or very little water)
Masala Aloo stuffing (the one used to make the vaada in vaada-paav)
Green peas dried masala (A gravyless green peas curry)

​How about making a sweet one? Some strawberry jam with fresh cut strawberries!!! (Lightly brush the buns with butter before adding the stuffing)
​Or a twist on our classic triple C sandwich (Cheese, Chilly, Coriander mix)? Grate some processed cheese, finely diced green chillies and chopped coriander! Add a pinch of black pepper and salt!

These should store well for at least a couple of days without refrigeration. Wrap them in aluminium foil and store in a air tight container. To reheat, use standard microwave setting for re-heating/thawing
For the buns
3 1/2 cups all purpose flour (maida)
1 Tbsp Active dry Yeast
1/2 cup Oil (vegetable or Olive oil)
2 Tbsps Warm water
1/2 cup Milk
2 Tbsps Sugar
1 Egg beaten
Salt to taste
White sesame seeds, for sprinkling
Egg white wash, (1 egg white with 2 tablespoons of water)
Stuffing (See tips for stuffing ideas)
1 1/2 cups Cooked shredded chicken
2 Onion (finely chopped)
1 Tbsps ginger garlic paste
1 Tsps Garam masala
1 Tsps Red chilly powder
​1 Tsps Turmeric powder
1 pinch Chaat masala
2 Tbsps Coriander leaves (chopped)
Making the buns
Dissolve the yeast in warm water with 1/2 tbsp sugar and 1/2 tbsp flour. Leave it aside for 10 to 15 minutes

Boil the milk and cool till it is warm on touch. Add the rest of the sugar, oil and salt (around 1 to 1 1/2 tsp)

Mix it well (use a wooden spoon if available) until the sugar dissolves. Add 1 cup flour and mix to a smooth paste.

​Beat the egg well and add the beaten egg, yeast and mix with the smooth paste. Add the remaining flour and mix well till it forms a smooth dough.

​Knead the dough well for 10 -15 minutes. Let it rest till it doubles in volume (approx an hour or two). (I knead the dough in a plastic container, then cover it with a wet towel).

While the dough is resting, go ahead and make your filling

Punch down the dough lightly using your palm and divide the dough equally into 12 balls

Flatten each portion and fill with 1 tbsp of the chicken filling. Re-shape into a smooth ball. Sprinkle the top with sesame seeds. Let it sit/prove for another 30 mins.



Stuffed Buns (chicken & paneer)


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