Veg paneer bun | How to make Veg paneer bun

By Alamara Mazumdar  |  25th Mar 2018  |  
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  • Veg paneer bun, How to make Veg paneer bun
Veg paneer bunby Alamara Mazumdar
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About Veg paneer bun Recipe

Its my own innovative recipe. It is a perfect tea time snack.

Veg paneer bun

Ingredients to make Veg paneer bun

  • Refined flour 3 n1/2cup
  • salt to taste
  • sugar-3tbl spn
  • Milk 1cup
  • butter -2tblspn
  • Fresh yeast 40gm
  • For stuffing -
  • paneer 200gm (crumbled)
  • Amul cheese-6cubes (grated)
  • carrot-1/2cup chopped
  • cabbage -1/2cup chopped
  • onion-1 chopped
  • Green chilli 2 finely chopped
  • butter-2tblspn
  • coriander leaves finely chopped 2tbl spn
  • butter paper in the size of baking tray
  • Some tooth picks break in half
  • Here 1 cup=250ml

How to make Veg paneer bun

  1. First take warm milk in a bowl and add sugar 3tbl spn and 40gm yeast into it. And mix it well.
  2. Cover with a lid and keep aside for proofing.
  3. In a mixing bowl take flour, butter and salt .
  4. After 5 minutes when yeast increas in double size in volume then add it to the flour mixing bowl.
  5. And knead it well for some minutes till soft dough.
  6. Keep it aside covering covering with a towel.
  7. For stuffing In a wok heat butter .
  8. Add green chillies and saute
  9. Add vegetables and paneer stir continuously.
  10. Add salt and coriander leaves and cook till all vegie's mostures go away.
  11. Then add onion and cheese and swich off the flame.
  12. Now from the dough make small roti with the help of rolling pin.
  13. And place some veg stuffing in the middle of the roti.
  14. Now join the both side with help of tooth pick.
  15. Make 12 of this from all doughs with same process. And keep it in a baking tray over a butter paper
  16. Cover with a towel and keep in a warm place for 1 hour.
  17. Then pre heat the oven in 200 degree for 10 min.
  18. And bake it for 15minutes in 200 degree temperature or till golden colour.

My Tip:

You can use whole wheat flour in the place of refined flour .

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