Friday, 24 May 2013

Mexican Buns

After the garlic-herb buns, I decided to go Mexican. I love the bold and earthy flavours of Mexican food. Jalapenos, Tabasco, Cheddar, Bell peppers and rajma, all wrapped in a comforting golden brown ball. So, when you bite into this ball, all the flavours, bold and earthy explode in your mouth and once, again, transport you into that magical land.

So, get transported.

Mexican Buns: (this recipes makes about 5-6 med sized buns)

(adapted from basic recipe of buns at Rak's Kitchen)
For the dough:
1 cup maida (all purpose flour)
1/2 cup whole wheat flour
3/4 tbsp yeast
1/2 cup water (add more if required)
3/4 tsp salt
1 tbsp sugar
1 tbsp olive oil

For the filling:
100 gm rajma (kidney beans) (boiled and made into coarse paste)
1/2 cup finely chopped bell peppers- red, yellow & green
2 tbsp finely chopped baby corn
5-6 finely chopped jalapenos
2 tsp Tabasco sauce
1.5 tsp taco seasoning
2 tsp finely chopped flat parsley (if you don't get flat, you can use normal one)
1 tsp- finely chopped celery
5-6 tsp cheddar cheese
Salt to taste

1. Warm the water. Add yeast + sugar + salt in it. Mix well. After a minute, mix again to make sure the yeast is dissolved properly.

2. Make a well of flour and add yeast water in the center.

3. Knead the dough with olive oil till smooth and pliable.

4. Keep the bowl covered with a clean wet towel or a cling wrap. Wrap the bowl, not the dough.

5. In the meantime-Heat olive oil in a pan. Add the rajma paste, bell peppers, baby corn and cook for five to seven minutes on a low flame. Add a tsp water if required. Now add the taco seasoning and cook for another 2-3 minutes. Add jalapenos, salt, parsley and celery. Give it a good mix and remove from heat. Add cheddar cheese and give it one more mix. Let it cool completely.

6. After an hour or hour and a half, the dough should have raised double in volume. Again knead a little to make it smooth.

7. Divide into 6 equal balls and arrange on a lined baking tray with enough gaps. Cover with a cling film.

8. Make 6 balls out of Mexican filling also.In the meantime, the rolled balls will have risen a bit. Take one  ball at a time and flatten it a bit and make a dent in the middle. Fill with the Mexican ball and pinch all the ends towards the center to cover the stuffing. Repeat for all the dough balls.
9. Brush all the balls with olive oil. Now keep them covered with a cling film in a warm place. Preheat the oven at 190 degree celcius. Let the dough balls rise in the meantime.

10. Bake for 15-17 minutes or till the top turns a lovely golden brown. 

 Enjoy :)

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