Cheesy Masala Buns

I have been wanting to share this recipe of Stuffed Masala Buns for a while but somehow it was not happening. Finally, I am here with these lovely Masala Buns stuffed with spicy potato filling. These buns are perfect for a light meal or tea time snack in the evening. Either way these buns are amazingly delicious!

This recipe was total experiment turned into deliciousness. I had brought these Chicago hard rolls to make soup bread bowls, however it didn’t happen. During lunch times, I like to use left overs to create new dishes or make something that is quick and light. I had left over potato stuffing from sandwiches made day before and did not have any other breads left besides these rolls, so I decided to try something new. At first I was going to make sandwiches but then decided imitate the soup bread bowl idea with the stuffing and topped it off with all the things that were available at that time in my fridge! OMG! it was so delicious! Its one of those meals that I try to make at least once a month since it was loved by everyone in the home!

I have made Ladi pav (buns) at home from scratch, however I do love using these readymade Chicago hard rolls, because they are delicious and makes life easier when you have lot on your plate already! This recipe is very versatile, delicious and quite filling. With this recipe, you may use any stuffing of choice, I change the stuffing according to the availability of the ingredients in my pantry. Sometimes it is just potatoes and sometimes I stuff with paneer, tofu or soy. Honestly, the choice is yours. Just make sure the stuffing should be completely dry or else it might make the bread soggy.

For all you vegans our there, follow the same recipe and replace your cheese with vegan cheese. Hope you all make this recipe for your family and when you do, please don’t forget to tag me along with a pic!

Ingredients

6 count Chicago hard rolls

For Masala stuffing

2-3 cups of boiled mashed potatoes

½ cup onions, finely chopped

½ cup tomatoes, finely chopped

1-2 green chilies, finely chopped

1 tbsp ginger garlic paste

1 tsp turmeric powder

1 tsp chili powder

1 tsp garam masala

Salt to taste

½ tsp lime juice

1 tsp sugar

1 tbsp oil

1 tsp cumin seeds

For Mint-cilantro chutney

2 cups chopped mint leaves

1 cup chopped cilantro

1 tbsp lemon juice

2-3 green thai chilies

1 tbsp chopped ginger

1-2 slices of apple chopped

2-3 cloves garlic

Salt to taste

2-3 tbsp of water as needed

For Garnishing

Finely chopped onions

Finely chopped cilantro

Shredded cheese of choice, I used mixture of mozzarella and pepper jack

Mint cilantro chutney

Method

For Mint-cilantro chutney

Wash and prep all ingredients. Combine all ingredients in Vitamix and blend until smooth paste using minimal water. Store in airtight container up to 1 week in fridge and up to 3 months in freezer.

For Potato Stuffing

In a pan heat oil, add cumin seeds. Once they start sizzling, add finely chopped green chilies, onions and sauté until translucent. Add ginger garlic paste and tomatoes along with all seasonings. . Sauté for 5-10 minutes until everything is cooked thoroughly. Finally, add mashed potatoes and mix until everything is uniformed. Turn off stove and let the stuffing cool.

Assembling buns

Gather all the ingredients. Cut out middle part of the bread in circular shape. Remove the top part and set it aside. In the bread, add the spicy potato stuffing in the section where middle chunk of bread was removed. Top it off with choice of shredded cheese. Bake or air fry at 350F until cheese is melted/bubbly. Remove from the oven/air fry. Drizzle it with mint cilantro chutney, shredded onions and cheese. Serve hot with choice beverage. These are perfect for light meal or as an evening tea time snack.

Tips – if you cant find these bread rolls at the supermarket, make sure to get ones that have hard shell. If you are going to make Ladi Pav or Buns at home, I would suggest making them one day in advance. When you are making the stuffing, make sure not to add any veggies with lots of water and cook until its almost dry otherwise it will cause bread to be soggy. Also prior filling, make sure the stuffing is completely cool to prevent sogginess.

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