Name: Stuffed Beetroot Fried Buns recipe by Sharanya Raghuraman at BetterButter
Prep time: 120 min
Cook time: 5 min
Total time: 125 min
Yield: 4
Ingredients: 2 cups All purpose flour; 1 teaspoon salt; 2 tablespoons sugar; 1 teaspoon dried yeast; 1 cup warm water; 2 tablespoons Oil/melted butter; 2 teaspoons oil; 1 teaspoon cumin seeds; 1/4 cup chopped Cashews; 1/2 teaspoon Turmeric powder; 1 big onion finely chopped; 1 tablespoon ginger garlic paste; 3 green chillies finely chopped; 2 beetroots finely grated; 1 carrot grated (optional); 1 Teaspoon Chilli Powder; 2 teaspoons coriander powder; 1 teaspoon cumin powder; 1 teaspoon garam masala powder; 1 teaspoon crushed Kasuri Methi; Coriander leaves finely chopped to garnish; Cornflour mixed with water; 1 cup Bread crumbs

Ingredients Serving: 4

2 cups All purpose flour
1 teaspoon salt
2 tablespoons sugar
1 teaspoon dried yeast
1 cup warm water
2 tablespoons Oil/melted butter
2 teaspoons oil
1 teaspoon cumin seeds
1/4 cup chopped Cashews
1/2 teaspoon Turmeric powder
1 big onion finely chopped
1 tablespoon ginger garlic paste
3 green chillies finely chopped
2 beetroots finely grated
1 carrot grated (optional)
1 Teaspoon Chilli Powder
2 teaspoons coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
1 teaspoon crushed Kasuri Methi
Coriander leaves finely chopped to garnish
Cornflour mixed with water
1 cup Bread crumbs

Instructions

In a big bowl, combine maida and salt. Mix well with fingers and keep aside
In another small bowl, add warm water, yeast and salt. Mix well. Cover and keep in a warm dark place for 10 minutes
The yeast mixture would have bloomed by now. Add to maida mixture and knead into a smooth sticky dough. Knead for 5 to 10 minutes in order to allow the gluten to form in the dough
Add some butter/ oil and knead again. Drizzle some oil on top.
Cover and keep it for 1 hour to rise.
Now the dough might have become double its volume. Knock out the air.
Add 1/2 cup to 1 cup of flour and knead well to make a smooth non-sticky dough.
Prepare the beetroot mixture. Heat oil in a pan and add cumin seeds and cashews.
Add green chillies, ginger garlic paste and onions. Saute until onions are transparent and the raw smell vanishes away from ginger garlic paste.
Add beetroot, turmeric powder and carrot. Add turmeric powder. Saute until it becomes dry.
Drizzle some water and cook for 5 to 6 minutes until the vegetables are fully cooked.
Add salt, chilli powder, garam masala powder, coriander powder and Cumin powder.
Add Kasuri methi. Mix well. Cover the lid and cook for 3 more minutes.
Turn off the heat and add coriander leaves.
Allow the mixture to cool a bit
Heat oil to deep fry
Divide the dough into 8 equal parts. Divide the beetroot stuffing also into 8 parts.
Take one portion of the dough, roll into a thick circle and add the one portion of stuffing into that dough. Seal the edges and cover the stuffing. Shape like a ball.
Dip this ball in the Cornflour slurry and roll them in the bread crumbs.
Fry in the oil until all sides are crispy and even in colour.
Repeat for all
Drain excess oil in a tissue paper and serve hot with ketchup

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