Wholewheat Buns Stuffed With Leftover Bhaji

Ingredients:

For the Dough:
Chapati/Whole Wheat Flour                     1 - 1/2 cups
Milk                                                           1/4 cup
water                                                          1/4 cup (add 1-2 tblspoon if more needed)
Active dry yeast                                         3/4 tblsp
sugar                                                          1 tblsp
Salt                                                             3/4 tsp
Olive oil                                                     3 tblsp

For stuffing:
Leftover Bhaji of Pav Bhaji


Method:

Warm the milk,add sugar to it and mix well. Add the yeast to it and mix well. Keep aside.
Take flour and make a dent,add water,olive oil,salt in it and the yeast completely dissolved in the milk.
Mix and make a smooth dough,keep in a warm place covered with a cling wrap for an hour.
Meanwhile to prepare the stuffing, you do not need to do much efforts just dry out the water from bhaji and make it a bit of the paratha style stuffing. Keep it aside to cool down.
By now/after an hour, the dough we prepared would have doubled in size. Take it again and just give it a gentle knead and make 8 equal sized balls.
Take each bun and make a dent in the middle.
put the dried bhaji stuffing inside and pinch all the end towards centre to cover the stuffing, Just like we do while making Kachori.
Roll into smooth bun. Repeat for every bun. Arrange them in the lined baking tray. Keep the pinched joined side down.
Brush them well with olive oil and sprinkle your choice of seasoning on top.

Preheat the oven for 190°C. When the preheat is finished,by the time the buns will again rise a bit.
Bake for 17- 20 mins or until the top crust turns golden brown in colour. (Mine took exactly 20 mins) Smells heavenly!!




































After finished baking,brush them with butter or oil and enjoy with tea/evening snack!
This would also be a great snack for kids after they come back from school!
One more close look at the texture :) Enjoy until next time :)

Nan Khatai (Indian Butter Biscuits)

Ingredients:

Wheat flour/ Atta         -3/4 cup
Maida/ All purpose flour -1/4 cup
Sugar                         -1/2 cup
Ghee /Butter, melted  -1/2 cup (may not need all)
Cardamom                 -1
Baking powder          -1 pinch
Pistachios                   -10, for decoration

Method:

In a mixer, place sugar along with elachi and powder it. Transfer it to a mixing bowl.
In the same mixer, coarsely powder pistachios, keep aside.
Preheat the oven at 190 deg C or 375 F.
Add atta, maida to the powdered sugar along with baking powder. Mix well.
Add ghee little by little rubbing as you add. You may not need all, may be 1 tblsp you can reserve.
You should use ghee to form a dough. No water.
In a baking tray, line with cookie sheet or grease with ghee, dust with a tspoon of flour. Make equal sized balls (11-12) out of the dough. Flatten slightly, not too much, as you can see in picture.

Cut with a knife to make a criss-cross pattern in the top middle of the cookie.
Add a pinch of powdered pistachios over each cut.
Bake it for 12 to 15 minutes at 190 deg. C/ 375 F.
The cookie should not change in colour to very dark brown. When it just starts golden in colour in the sides, that is enough.
Cool on wire rack before storing in an airtight container.

My Kids do not like them very white, so I let them turn a bit golden on top.

Note:
Add ghee gradually, do not end up in adding more than needed. The dough should hold its shape, if not, ghee is more.
The ghee amount may vary depending on the flour quality, so handle accordingly.
This cookie will be sweet, if you want, reduce 1 or 2 tblspoon of sugar.
Aren't they perfect for gifting your friends and relatives this Diwali 2014? Easy for you to bake too!