Stuffed Wholewheat Buns With Chickpeas and Spinach !

Made n Enjoyed
Hello readers,

6 weeks of summer holidays finished, kids back to school tomorrow. Time flew very quickly, I really enjoyed quality time with kids. We had few lovely outings together as family, however got stuck in the kitchen for too long too :D ! Mostly everyday we were trying new dishes , few were okay, few were NO NO and some we loved it...One of them which we loved was Wholewheat Buns with Chickpeas and Spinach stuffing..

Few weeks back we went on long journey, so I wanted to take something which is filling and healthier, rather than crisps and some other fried snacks. Didn't want to take sandwiches, as they become soggy . So the best choice for me was to bake and take savoury and stuffed buns, which can be eaten cold too.

Made these buns with wholewheat chapatti flour, and filled the buns with spinach and chickpeas filling. I happen to have handful of fresh methi leaves in the fridge so I've added them into dough. These buns can be eaten at breakfast, lunch or brunch . Of course, ideal for kids lunch box as well !

you will need :- Buns

• 2 cup chapatti flour 
• 1 cup strong white bread flour + more for dusting
• salt to taste
• 4-5 tbsp melted butter ( unsalted ) + more for brushing
• 2 tbsp sugar
• 1.5 tbsp fast action dry yeast
• 1/2 cup Luke warm milk
• 1 tsp ajwain ( carom seeds )
• 1/2 tsp red chilli flakes
• 2 tbsp fresh chopped fenugreek, coriander leaves or mixed dried herbs
• Luke warm water as needed

You will need :- Stuffing

• 1 big potato boiled, peeled and mashed
• 1 big onion finely chopped
• 1 cup boiled chickpeas
• 1 cup finely chopped fresh spinach
• 1/2 cup boiled mixed vegetables ( carrots, peas, sweetcorn )
• 2 tbsp oil
• salt to taste
• 1 tsp cumin seeds
• 1-2 tsp chana masala powder
• 1/2 tsp garam masala
• 1/2 to 1 tsp red chilli powder

Method:- For Buns

In a big bowl sift the flour, add salt, sugar and fenugreek leaves to the sifted flour and leave it aside.
Add dried yeast to the Luke warm milk, leave it aside till frothy.
Pour melted butter and frothy yeast to the sifted flour.
Combine everything and start mixing it with little water at a time.
Once dough starts to come together, keep kneading for 7-8 minutes till dough is springy, elastic and soft.
When the dough is kneaded leave it in greased bowl , cover with cling film or wet cloth and leave it in a warm place for 2-2.5 hours to rise. While the dough is rising make masala stuffing.

Method :- For Stuffing

In a non stick pan heat oil on a medium heat, add cumin seeds till they splutter . Lower the heat slightly at this time and
Add chopped onion, and saute for 5-6 minutes.
Now add red chilli powder, garam masala and chana masala powder.
Saute for 30 seconds, add spinach and saute till it's wilt.
Now add mashed potato.
Mix everything till all the masala's mixed evenly. Turn the heat off.
Let the filling cool uncovered .

Method :- for stuffed buns

Line a baking sheet with grease proof paper.
Punch it down  and knead again the risen dough on a lightly floured surface.
Divide the dough into equal balls.
Roll each ball round with rolling pin into a 2-3 " diameter.
Place about 1.5 -2 tbsp of the filling into the centre of the circle , then fold the circle closed.
Place the stuffed and sealed balls onto lined baking sheet at least 2 " away from each other.
Let it rise for 15-20 minutes.
Preheat the oven to gas mark to 4-5 or 375 F/200 C.
Brush the melted butter on to stuffed balls.
Bake the stuffed balls for at least 15-20 minutes or till they are brown and you can smell the aroma of baked buns.
Transfer the baked buns on to wire rack, let it cool slightly and serve warm with tea, juice or tomato ketchup as snack or have it with soup for lunch or brunch.


Linking this to my own event Superfoods SuperPower.

I'm Well Stuffed event by me .

and Archana's guest event Bake Fest # 11 event by Vardhinni .