• Preeti Shridhar

Desi Tadka Buns

Bread baking is very therapeutic. Once you start baking your own bread, you will not want to buy from the market.

I have used all purpose flour (maida) with wholewheat flour(atta) 50:50

You can make these with either of the two flours also. Your liquid quantity will change accordingly.


I have used autolyse method here, which not only helps in developing the gluten better but also reduces the kneading time.

I have used instant yeast, if you don't have instant yeast then you can use active dry yeast. Bloom it in 2 tbsp of luke warm water with a pinch of sugar.


The dough should be very sticky when you start kneading, if you find it's not , add water one tbsp at a time. The key to a soft crumb is hydration of the dough.

The quantity of liquid needed will vary as each flour absorbs liquid differently. It also depends on weather conditions.

If it's difficult to knead, oil your hands.

I used a vegetable chopper to chop onions and garlic. It chops really fine.



Ingredients


All Purpose Flour 200 gms

Whole Wheat Flour 200 gms

Yeast 1/2 tsp

Salt 1 1/2 tsp

Honey 1 tbsp

Milk 150 ml

Water 170 ml

Oil 1 tbsp + extra for brushing


Tadka

Oil 1 tbsp

Mustard seeds 1/2 tsp

Caraway seeds 1/2 tsp

Curry leaves 8-10

Onion 1 large finely chopped

Garlic 3-4 fat cloves finely chopped

Green chili 1 finely chopped

Red Chili pd 1 tsp

Turmeric powder 1/4 tsp

Chopped coriander 2 tbsp




Method


Tadka

  1. Heat oil in a pan.

  2. Crackle mustard seeds.

  3. Add Caraway seeds and curry leaves, followed by onions, green chili and garlic.

  4. Saute till onions turn soft and pink.

  5. Add red chili powder and turmeric powder.

  6. Cook for one minute.

  7. Remove from fire , mix in chopped coriander.

  8. Let cool.

Buns

  1. Mix both the flours in a bowl.

  2. Now add in all the milk . Start mixing .

  3. Add water little by little till there is no dry flour and it's all mixed well.

  4. Do not knead .

  5. Cover and leave it for 2 hours.

  6. This process of mixing flour and dough and letting it rest for sometime is called autolyse.

  7. Now tranfer the dough to clean counter top.

  8. Add honey and yeast.

  9. Mix it well.

  10. Sprinkle salt all over the dough and start kneading.

  11. If you find the dough is tight add one tbsp water at a time and continue keading.

  12. The dough should feel very sticky.

  13. Knead using the heel of your palms.

  14. Push the dough outward , then fold it back, rotate it a little and push again.

  15. Incorporate the oil slowly while kneading.

  16. Knead for good 12-15 minutes.

  17. After 10 minutes of kneading, mix in the tadka and continue kneading.

  18. Slowly you will see that the dough has turned smooth and is not sticking to your hands.

  19. Take a small piece of dough and stretch it between your fingers.

  20. If you are able to stretch it to a thin sheath without breaking, then the dough is ready, else knead for a couple of more minutes.

  21. This is called the window pane test.

  22. Now grease a bowl or container.

  23. I prefer a flat bottom pan or container.

  24. Transfer the dough in the container, turn it over so that it's covered with oil.

  25. Cover the container with a lid or plastic wrap.

  26. Mark the container with a marker.

  27. This will help you know when the dough has doubled.

  28. It will take anywhere between 1 1/2 to two hours double in size depending on the temperature of your kitchen.

  29. Meanwhile grease and dust a large baking tray with 3 " height.

  30. Once the dough has doubled in size, remove it on the counter top.

  31. Very gently knead it for a minute.

  32. Divide the dough into 10 equal pieces.

  33. Each peace will weigh 80 gms approx.

  34. Take one piece, pull lightly from one corner and stick it to the center. Repeat from the remaining corners. This will help to tighten the surface. Now keeping the seem side down, cup it in your palm and roll on the counter to get a neat ball.

  35. Repeat the same with remaining pieces.

  36. Arrange these ball in the pan ,leaving 3" gap between them, to allow them to grow.

  37. Brush them with oil and cover with a cling film.

  38. Let them double in size. This will take anywhere between 30 -40 minutes.

  39. Meanwhile preheat your oven to 190 degrees Celsius.

  40. Before placing the tin in the oven ,spray the buns with water.

  41. Bake for 25-35 minutes or till they are nice and golden.

  42. Mine were done in 30 minutes.

  43. Remove them to a wire rack. Brush with oil or butter.

  44. Cover them with a moist cloth , this will help in keeping the skin soft.

  45. Enjoy them warm with butter and jam.

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