Heat the milk, then pour it in a bowl, add in sugar and mix it well. Then add the yeast to and mix again. Keep this aside for 5 minutes so that it may froth and rise.
Place the flour in a large utensil or floured surface and make a dent, then pour in the water, olive oil, salt and the yeast-milk mixture.
Mix these ingredients together and make a smooth dough. Then keep the dough in a warm place covered with a cling wrap for 1 hour.
In the meanwhile, prepare the stuffing by heating a pan, then add in oil, put in the cumin seeds and let them pop, add the onion and fry till transparent. Put in the masala powder,red chilli powder,turmeric and salt and mix it well.
Add the potatoes and green peas and fry till it all mixes properly. Then switch off the heat and add the lemon juice, mix it well once again.
By now the dough would have doubled in size. Give it a gentle knead and make six equally shaped balls.
Take a baking tray and line it with an aluminium foil, grease it with olive oil and arrange the rolled balls with a little space in between. Brush it with olive oil.
Meanwhile, roll the stuffing after it completely cools down. The stuffing should be of half the size as we roll the buns.
After 8-10 minutes the rolled bun dough would have raised again. Grab each bun and make a dent in the middle.
Keep the rolled stuffing inside and pinch the end towards the centre to cover the stuffing.
Roll this into a smooth bun. Repeat this process for every bun, and arrange them in the lined baking tray. Keep the pinched side down and brush them with olive oil again.
Preheat the oven to 190 degree celsius.
Bake these masala buns for 20 minutes until the top crust turns into a beautiful golden brown colour.
Serve them warm with some chutney on the side.