Vegetable Buns Recipe – Easy Homemade Indian-Style Savory Buns

Last Updated on 2 months by Neha Deshmukh

Vegetable Buns Recipe – Easy Homemade Indian-Style Savory Buns

Hey everyone! If you’re anything like me, you love a good savory snack. And these Vegetable Buns? They’re seriously addictive. I first made these when I was craving something warm, comforting, and a little bit different from the usual samosas and pakoras. They’ve been a hit ever since! These fluffy, flavorful buns are packed with veggies and a touch of cheese – perfect for a quick breakfast, afternoon tea, or even a light dinner. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average buns. They’re soft, slightly sweet, and bursting with a delicious vegetable filling. They’re also surprisingly easy to make, even if you’re not a seasoned baker. Plus, they’re a fantastic way to sneak in some extra veggies! Honestly, who can resist a warm, fluffy bun filled with goodness?

Ingredients

Here’s what you’ll need to create these delightful Vegetable Buns:

• 3 ½ cup Maida (All Purpose Flour) – about 420g
• 3 ½ tsp Yeast – about 14g (instant dry yeast works great!)
• ¾ cup Milk – about 180ml (warm, not hot!)
• 1 tbsp Milk Powder – about 7g
• 1 tbsp Sugar – about 12g
• 2 tsp Salt – about 12g
• As required Water – start with ¼ cup (60ml) and add more as needed
• 1 cup Green Bell Pepper, chopped
• 1 cup Carrot, chopped
• 1 cup Corn
• To taste Chilli Flakes
• To taste Oregano

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Maida (All Purpose Flour) – This is the key to that soft, fluffy texture. You can experiment with a little whole wheat flour (about ¼ cup) for a slightly nutty flavor, but too much will make the buns dense.

Yeast – I usually use instant dry yeast because it’s super convenient. If you’re using active dry yeast, you’ll need to proof it in the warm milk with sugar for about 5-10 minutes until it gets frothy. This ensures your yeast is alive and kicking!

Milk Powder – Don’t skip this! It adds a subtle sweetness and helps create a wonderfully soft crumb. Trust me, it makes a difference. It’s a little trick my grandmother taught me!

Regional Variations in Vegetable Fillings

While I love this classic combination of bell pepper, carrot, and corn, feel free to get creative with your fillings! In some parts of India, you’ll find these buns filled with potatoes and peas (a classic!), or even spiced paneer. My friend’s mom always adds a little finely chopped cabbage to hers – it’s delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s wake up that yeast. In a small bowl, gently proof the yeast in warm milk mixed with sugar until it gets nice and frothy. This usually takes about 5-10 minutes.
2. In a large bowl, combine the flour, salt, and milk powder. Pour in the yeast mixture.
3. Now, start kneading! Add water gradually, kneading for 10-12 minutes until you have a smooth, elastic dough. It should be soft but not sticky.
4. Add the butter and knead for another 5 minutes until it’s fully incorporated and the dough is beautifully smooth and non-sticky.
5. Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for about an hour, or until it has doubled in size. Patience is key here!
6. While the dough is rising, let’s make the filling. Sauté the chopped vegetables in butter until they’re slightly tender – about 25% cooked. Season with chilli flakes to your liking.
7. Once the dough has risen, gently punch it down to release the air. Divide it into 6 equal portions.
8. Flatten each portion into a small circle. Add a spoonful of the vegetable filling and a sprinkle of cheese in the center.
9. Carefully seal the edges tightly, pinching them together to create a smooth bun shape.
10. Place the shaped buns on a baking tray lined with parchment paper and let them proof for another 30-45 minutes, until they’re puffy.
11. Preheat your oven to 180°C (350°F). Bake the buns for 20-25 minutes, or until they’re golden brown.
12. Brush the warm buns with melted butter and sprinkle with oregano before serving. Enjoy!

Expert Tips

• Don’t over-knead the dough, or it will become tough.
• Make sure your vegetables aren’t too wet, or the buns will become soggy.
• For a shinier finish, brush the buns with a milk wash before baking.

Variations

Vegan Vegetable Buns: Swap the butter for vegan butter or oil, and use a vegan cheese alternative.

Gluten-Free Vegetable Buns: Use a gluten-free all-purpose flour blend. You might need to adjust the amount of water slightly.

Spice Level Adjustments: For a milder flavor, skip the chilli flakes. For a spicier kick, add a pinch of cayenne pepper to the filling.

Festival Adaptations: These buns are perfect for celebrations! During Diwali, I sometimes add a little grated coconut to the filling for a festive touch.

Serving Suggestions

These Vegetable Buns are delicious on their own, but they’re also great with a side of chutney or raita. They make a fantastic addition to a brunch spread or a picnic basket.

Storage Instructions

Store leftover buns in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. You can also freeze them for up to 2 months. Just reheat them in the oven or microwave before serving.

FAQs

What type of flour is best for these buns?

Maida (all-purpose flour) is ideal for that soft texture. You can experiment with a little whole wheat flour, but don’t overdo it.

Can I make the dough ahead of time?

Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just let it come to room temperature before shaping the buns.

How do I prevent the buns from bursting during baking?

Make sure to seal the edges of the buns tightly. Also, don’t over-proof them.

What vegetables can I substitute in the filling?

Feel free to use any vegetables you like! Peas, potatoes, cauliflower, and spinach all work well.

Can these buns be frozen after baking?

Yes, you can! Let them cool completely before freezing.