Whole wheat flour 2 1/2 cups
Salt 3/4 tsp
Olive oil 2 tbsp
Milk(warm) 1/2 cup
Honey 1 tbsp
Active dry yeast 2 1/4 tsp
Yogurt 3/4 cup
FOR THE FILLING
Sweet corn 1 cup
Red pepper 1
Mint leaves 1 tbsp
Tomato puree 1 tbsp
Oil 1 tsp
Salt to taste
For the filling
Cook the corn , keep aside to cool.
Cut the onion, pepper into very small cubes
Heat oil in a pan and saute the cut onions till they become transparent.Now add the pepper and mint leaves and saute for 5 minutes in a very low flame.Add the tomato puree and salt. Mix well and cook for a minute more. Switch off the fire and let it cool completely
Add honey to the warm milk and dissolve the yeast in it. Keep it in a warm place for the yeast to froth up.
Take a wide mouthed bowl, add the salt, olive oil, yeast mixture and yogurt
Knead into a soft dough if necessary add more flour
Shape the dough into a ball and paced it in a well oiled bowl and cover it to rise for 2 hours
Now take out the dough deflate it very slightly and divide it into 12 equal portions
Flatten each one into a small round, keep around 2 tbsp of filling inside, close it carefully, reshape it into a ball and arrange it on a greased tray to rise again.I flattened my buns a little since i wanted an even filling thorough out.
Make all the buns in the similar way, arrange it on a greased baking tray, cover it with a thin kitchen towel and let it rest in a warm place for 45 minutes
Preheat the oven to 220C
Brush these buns with a little milk
Bake them for 20 minutes. They will start browning around this time.
Take it out of the oven and let it cool on a wire rack.
Serve with Tangy tomato ketchup!!!!
LiNKING THIS TO MAGIC MINGLE