For the dough
For the masala
For the stuffing
For the dough
1Mix flour, instant dry yeast, sugar and salt well.
2Add water. Knead well for 6-7 minutes. Add 2-3 tbsp of extra water if the dough is too stiff.
3Add oil. Knead again for 4-5 minutes.
4Shape the dough into a ball and place it in a well oiled bowl.
5Let the dough double in volume.
6Meanwhile prepare the masala.
7Heat oil in a heavy bottom frying pan. Add onion .Fry until light brown. Add garlic, chopped red chilli, coriander leaves, garam masala and salt.
8Stir well. Turn off the heat and add lemon juice. Keep it aside.
Now prepare the filling
1Heat a thick bottom frying pan.Add oil. Fry chopped ginger and onion on medium heat. Add mashed potatoes and minced chicken. Keep stirring. Add black pepper. Cook well. Now add peri peri sauce and salt. Turn off the heat. Keep it aside.
2Now punch down the dough gently.
3Add the masala. Knead for minute or two.
4Divide the dough into 12 equal parts.
5Place the filling inside.Seal the dough.
6Keep it for second proofing. Let it double in volume.
7Pre heat the oven at 180 degrees C.
8Now apply milk or water on the dough using a brush.
9Cover the baking tin with aluminium foil.
10Bake for 15 minutes. Take the tin out of the oven. Remove the aluminium foil. Apply salted butter or gently beaten egg on the bun.
11Place it back into the oven. Increase the temperature.
12Bake until the top is golden brown in colour.
13Remove it from the oven, Apply butter liberally.