1. Warm the milk,add sugar to it and mix well.
2.Add the yeast to it and mix well. Keep aside for 5 mins. It will froth and rise.
3.Take flour and make a ,add ,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.
4.Meanwhile prepare the stuffing. Cook the vegetables and heat a pan with oil,season with jeera/ajwain,add the onion and fry till transparent. Add the masala powder,red chilli powder,turmeric and salt and give it a quick stir. .Add the cooked,mashed vegetables and fry till everything mixes well.
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 six equal sized balls. Line a baking tray with aluminium foil,grease with olive oil and arrange the rolled balls with enough spacing between them. Brush with olive oil
Meanwhile roll the stuffing after cooling down completely.The stuffing should be around half the size as we roll the buns. After 10 minutes or so the rolled bun dough, would have raised again . Take each bun and make a dent in the middle.
Keep the rolled stuffing inside and pinch all the end towards centre to cover the stuffing. Roll in to 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.
10.Preheat the oven for 190 C. When the preheat is finished,by now the buns would have raised too. Brush generously with milk. Bake for 17- 20 mins or until the top crust turns golden brown in colour.