INGREDIENTS
atta / whole wheat flour 2 cups
all purpose flr / Maida 1 cup
Quick rise yeast 3 tsp
Salt ½ tsp
Baking pdr ½ tsp
Sugar 2 tbsp
Milk 1 + ¼ cup luke warm
Oil 2 ½ tbsp
Onion 1 medium finely chopped
Green chili to taste finely chopped
Garlic 3 cloves finely chopped- optional
Cumin / jeera 2 tsp
Coriander leaves 1 ½ tbsp for garnishing
Chili pdr little for garnishing
METHOD
In a medium size bowl, mix warm milk, sugar and yeast and allow it to rest for 10 minutes or until it turns frothy.
In another bowl, mix atta, maida, salt, baking pdr and mix well and keep ready.
Once the yeast mixture turns frothy, add oil, mix it, and then add the dry ingredients.
Next add finely chopped onion, garlic, coriander leaves, jeera mix well and now the dough will be a very sticky dough.
Grease your hands with oil, and on a well floured surface knead the dough for 3-4 minutes to a smooth and pliable dough.
Now grease the bowl with 1.2 tsp oil and keep the kneaded dough, smear with few drops of oil on top of the dough and cover the bowl with a damp grease cloth or cling wrap and rest it for an hour or until it doubles in size.
Grease or line a baking tray with oil and keep ready.
Once the dough has raised in its size, punch down the dough and knead for a minute and divide the dough into 10 big lemon size balls and arrange it on a lined baking tray 2” apart.
Allow this to raise for 20 minutes.
Preheat oven to 400 degrees Farenheit
Once raised brush the top with milk or egg wash and sprinkle sliced onions and chili pdr with chopped coriander leaves and bake for 15-20 minutes or until the top turns golden brown.
When you tap the top of the buns you can hear the hollow sound then it is done.