For the dough
For the stuffing
2 tbsp sesame seeds to sprinkle on top.
1In a bowl mix all the ingredients except oil and milk.
2Add warm milk and knead for 6-7 minutes. Add 1-2 tbsp of extra warm milk if the dough is too stiff.
3Now add 1 tbsp of oil.
4Knead of another 3-4 minutes.
5Shape it into a ball. Place it in a well oiled bowl. Cover it with cling film. Let it rise. Let it double in volume.
6Meanwhile, prepare the filling.
7Soak the soya chunks in hot water for 10 mins. Squeeze out the water. Again soak them in cold water for a minute or two. Squeeze out the water again.Cut in to small pieces. Slice the baby mushroom. Keep it aside. Keep the tomato paste and onion paste ready.
8Heat a thick bottom pan, add oil . Add onion paste and garlic paste.Fry on low flame for a minute or two. Now add tomato paste.Add salt. Let it thicken. Add the rest of the ingredients and cumin powder.
9Turn off the heat .
10Pre heat the oven at 180 degrees C with top and bottom rods on.
11Now gently punch the dough. Knead for a minute.Take around 45 gms of dough. Shape them into balls.
12Keep the stuffing inside.Seal the edges.
13Line a large rectangular tin with parchment sheet. Transfer the dough.
14Apply water on the dough with a silicone brush. Sprinkle sesame seeds on top.
15Cover the tin with aluminium foil and place it in the oven.
16Bake for 15-18 minutes. Take the tin out. Discard the aluminium foil.
17Now apply salted butter or egg wash the buns.
18Place it back into the oven . Turn on the top rod alone . Increase the temperature.
19Bake until golden brown.
20Now take them out and apply butter liberally.