Stuffed Capsicum Buns

Three items that I always like from a bakery is bread toast, potato stuffed buns and capsicum puffs. I very much like the dry capsicum curry they use in making the puffs, but don’t feel like eating much since puffs are so flaky with butter. Today I recreated two of my favorite foods from bakery into one, by stuffing  capsicum curry inside home made bread dough.

                                         

For dough I used:

  • Whole wheat flour – 1 cup
  • Unbleached all purpose flour – 1/2 cup
  • Yeast – 1tsp (dissloved in warm water)
  • Carom seeds– 1tsp
  • Salt as per taste and oilve oil to knead the dough.
  • Warm water – about a cup
  1. Disslove yeast in  warm water .
  2. Mix whole wheat and all purpose flour along with carom seeds and some salt.
  3. Now add warm water in which yeast was dissloved, mix in to form a stiff dough.
  4. Knead with little oil, close and keep in a warm place for about an hour.

To make the curry for stuffing I used 4 different kinds for peppers. One can also use potatos, onion along with peppers.

Making Capsicum curry

     

                     Chopped peppers                                    Peppers sauted and mixed with spices

Wash and chop peppers( i used pabalano, redbell pepper, 1 jalapeno and 2 bananna peppers). Heat 1 tsp of oil and when hot add cumin and add chopped peppers. Cover and cook till soft make sure it does not get mushy. Now add chilli powder and garam masala. Adjust salt per taste. Finally squeeze in 1 tsp of lime juice. Let it cool completely.

When dough has raised or doubled its volume and curry mixture is completely cooled. Pre-heat the oven for 400 degrees F. In the meanwhile

  • Divide the dough into 5 equal parts. Flatten it and put the curry mixture on it. Bring  all the sides together and tuck it in and put tucked side down on baking tray (just like we do for stuffed parathas). Rub with little oil before putting in the oven, so the dough won’t dry out. See pics below.

      

     

Now bake for 12 mins or untill the crust is golden brown. Take out and let it cool before eating.

*Bananna peppers peel off their outer skin once sauted. So make sure to remove them before stuffing. If made in large batches make sure to use them within 1or 2 days. 

Enjoy !

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10 Responses to “Stuffed Capsicum Buns”

  1. Sheetal Says:

    Hi Ruchi. Iam new to your blog . I liked your recipe for stuffed buns and would like to try it sometime. Is Whole wheat flour same as chapathi flour?
    Thanks.
    Sheetal

    Chapathi flour is alomost similar to whole wheat. You can use chapathi flour too. I use the same to make chapathis. Hope you’ll give it a try and let me know. thanks

  2. vivari Says:

    hi
    the buns look nice.something different.
    vivari
    http://www.like2enjoy.blogspot.com

  3. Zlamushka Says:

    wow, really innovative ………. and colorful. I like that🙂

  4. DK Says:

    Hey Ruchi/(Madhu?)

    Am glad that you finally decided to jump the bandwagon with us. Am sure you will do a wonderful job..Believe me, I am sure most of us, have the same feeling of foreboding if we could do it too..but then thats the fun..Not knowing yet believing that you probably can do it😉

    Welcome to recipe Marathon and I am linking your name in my sidebar🙂

    Will post the fine details of what is expected of you on last day of the month🙂

    have fun ..am sure u will come out with utmost success🙂

  5. sri Says:

    hi..
    iam vegetarian ..i really liked ur recipe… and would like to give it a try…can u pls suggest any alternative for yeast…
    thanx..
    sri

  6. iraa Says:

    well..i tried makin thiz puffs at hom…
    vry easy n quik..js a litl bland though

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