For the dough
For the filling
1In a bowl, mix flour, semolina, mashed potato, instant dry yeast, salt and sugar well.
2Add milk and water.
3Knead for 6 minutes.
4Now add chilli oil.
5Knead well for another 3-4 minutes.
6Shape the dough into a ball. Place it in a well oiled bowl. Cover it with cling film. Let it rise.
For the filling
1Pre heat the oven at 200 degrees C. Cut the tomato and zucchini into small pieces. Add 2 tbsp of refined oil.Add coarsely ground black pepper. Line a baking tin with parchment sheet and transfer the veggies. Spread the veggies evenly. Bake for 20 minutes.
2Keep it aside. Let it cool well.
3Heat a heavy bottom frying pan, add oil. Add ginger and garlic. Caramelise the onion. Add chicken/ paneer. Add black pepper, lemon zest and salt . Let it cool for 3-4 minutes.Now add roasted zucchini and tomato. Stir well until the mixture is completely dry. Turn off the heat. Let it cool.
4Now punch down the dough gently.
6Knead for another 2-3 minutes.
7Divide the dough into into 12 or 15 equal parts.
8Keep the filling and a small piece of mozzarella cheese inside.
9Shape it into a ball.Seal the edges well.
10Line a aluminium tin with parchment sheet.
11Let it proof.
12Pre heat the oven at 180 degrees C.
13Brush the dough with milk /water.Sprinkle poppy seeds or sesame seeds.
14Cove the tin with aluminium foil. Make a tent with aluminium foil.
15Bake at 180 degrees C for 20 -22 mins.
16Take the tin out.Discard the aluminium foil. Egg wash the buns or apply salted butter.
17Place the tin back into the oven.
18Increase the temperature a bit. Bake for 3-4 mins until the crust is golden brown in colour.
19Turn off the oven.Take the tin out. Apply butter liberally.