Name: Tawa Egg Stuffed Buns recipe by Jayanthy Asokan at BetterButter
Prep time: 120 min
Cook time: 25 min
Total time: 145 min
Yield: 3
Ingredients: For the Dough; All purpose flour 1 1/2 cups; Instant yeast 1)2 teaspoon; Salt 1/2 teaspoon; Sugar 1 tablespoon; Warm water 1/2 cup plus 1 or 2 tablespoon; Oil 2 teaspoon; For the Egg Masala Filling; Egg 4; Onion 1 chopped; Tomato 1 chopped; Oil 2 teaspoon; Ginger garlic paste 1 teaspoon; Turmeric powder 1/4 teaspoon; Chicken 65 powder 1/2 teaspoon; Sambhar powder 1/4 teaspoon; Curry powder 1/4 teaspoon; Garam masala powder 1/4 teaspoon; Salt to taste; Coriander leaves for garnishing; Water 1/2 cup

Ingredients Serving: 3

For the Dough
All purpose flour 1 1/2 cups
Instant yeast 1)2 teaspoon
Salt 1/2 teaspoon
Sugar 1 tablespoon
Warm water 1/2 cup plus 1 or 2 tablespoon
Oil 2 teaspoon
For the Egg Masala Filling
Egg 4
Onion 1 chopped
Tomato 1 chopped
Oil 2 teaspoon
Ginger garlic paste 1 teaspoon
Turmeric powder 1/4 teaspoon
Chicken 65 powder 1/2 teaspoon
Sambhar powder 1/4 teaspoon
Curry powder 1/4 teaspoon
Garam masala powder 1/4 teaspoon
Salt to taste
Coriander leaves for garnishing
Water 1/2 cup

Instructions

FOR THE BUN PREPARATION.IN A BOWL,ADD ALL PURPOSE FLOUR AND SALT AND MIX WELL
TO THE FLOUR MIXTURE,ADD WATER, INSTANT YEAST AND SUGAR.
MIX WELL TILL EVERYTHING IS WELL COMBINED.
ADD HALF TEASPOON OIL AND KNEAD.
SPRINKLE FLOUR ON KITCHEN COUNTER AND KNEAD WELL FOR 5 TO 10 MINUTES.
THE DOUGH IS SMOOTH AND SOFT.TRANSFER TO A GREASED BOWL.
APPLY LITTLE OIL ON THE DOUGH AND COVER WITH CLING FILM.LET IT SIT FOR 2 HOURS .
FOR THE STUFFING. BOIL EGG WITH LITTLE SALT FOR 5 TO 6 MINUTES.
IN A FRYING PAN ,ADD OIL ON A MEDIUM HEAT.
ADD FENNEL SEEDS TO THE OIL.
ADD CHOPPED ONIONS AND SAUTE FOR FEW MINUTES.
ADD A TEASPOON OF GINGER GARLIC PASTE TO THE ONION MIXTURE AND SAUTE TILL THE RAW SMELL DISAPPEAR.
ADD CHOPPED TOMATOES AND SAUTE WELL.
ADD SALT TO THE ONION TOMATO MIXTURE.
ADD ALL THE MASALA POWDERS TO THE ONION MIXTURE.
ADD HALF CUP OF WATER AND MIX WELL.LET IT COOK FOR FEW MINUTES.
CUT THE BOILED EGGS INTO HALVES.ADD THE EGGS TO THE MASALA MIXTURE.
COVER THE PAN AND LET IT COOK FOR FEW MINUTES.
FLIP EACH EGG AND GARNISH IT WITH CORIANDER LEAVES.BUN STUFFING IS READY.LET IT COOL.
TAWA AND THE LID PREPATION..TAKE A COLANDER, COVER THE INNER SIDE WITH ALUMINIUM FOIL .
SEAL THE EDGES PROPERLY. ALUMINIUM FOIL PREVENTS HOT AIR EXPELLING OUT AND HELPS TO BAKE THE BUNS
PLACE A SHEET OF KITCHEN TOWEL AS SHOWN. THIS HELPS TO ABSORP MOISTURE COLLECTING INSIDE .
AFTER 2 HOURS,THE DOUGH IS RISEN.
DEFLATE THE AIR IN THE DOUGH.
ROLL THE DOUGH INTO A LOG SHAPE AND DIVIDE INTO SIX EQUAL PARTS
ROLL EACH PART INTO SMOOTH BALL SHAPE.
USING FINGERS ,FLATTEN AND STRETCH EACH BALL.
PLACE THE EGG MASALA STUFFING IN THE FLATTEN DOUGH AND SEAL IT PROPERLY.
ROLL THE STUFFED BUNS INTO SMOOTH BALL.
HEAT TAWA ON A LOW FLAME. BRUSH OIL THOROUGHLY ,WHICH HELPS BUNS FROM STICKING.
PLACE THE BUNS ONE BY ONE LEAVING SPACES .
ALL THE BUNS ARE ARRANGED. NOW,COVER THE BUNS WITH THE PREPARED LID.
AFTER 10 MINUTES,REMOVE THE LID AND CHECK THE BUNS.
COVER THE LID AGAIN AND LET IT BAKE FOR 10 MORE MINUTES.
BUNS ARE RISEN WELL .BRUSH OIL ON TOP.
TURN ALL THE BUNS ON THE TAWA.
COVER THE LID AND LET IT BAKE FOR 10 MORE MINUTES.
TAWA EGG STUFFING BUNS ARE READY.
THE EGG STUFFING BUNS ARE BAKED WELL. CAN SEE HOW SOFT AND SPONGY.
LET THE BUNS REST FOR FEW MINUTES.
CUT A BUN TO SEE THE SPONGINESS.
THE BUNS ARE SOFT AND PILLOWY IN TEXTURE.

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