Stuffed Bun/Palya Bun

Stuffed Bun/Palya Bun - Nandita Pai Shirali

For Bun:All Purpose Flour (APF) - 2 and 1/2 cup
Wheat Flour - 1/2 cup
Warm Water- 3/4-1.5 cup
Active Dry Yeast / Instant Yeast - 1/2 tbsp
Salt - 1 tsp
Sugar - 1/2 tbsp
Olive Oil - 1/2 tbsp


For Filling: 
Potatoes - 2 medium, boiled and mashed 
Onion - 1 medium, finely chopped 
Green Peas - 1/2 cup 
Mustard - 1/2 tsp 
Red Chilly Powder - 1/2 tsp 
Turmeric Powder - 1/2 tsp 
Oil - 1 tbsp 
Salt - to taste 



Method:

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Proofing of the yeast, if using Active Dry Yeast:
In warm water, add sugar, yeast and oil. Mix well till yeast dissolves completely. The solution should begin to froth up and bubbles should appear on top. If this does not happen, start from scratch as this step is crucial in the baking of these buns.
Proofing of the yeast, if using Instant Yeast:

If using Instant Yeast, proofing is not needed and the yeast can be directly added into the flour. However, to be on the safer side and to avoid disappointment it is always better to proof it as it only takes a few minutes.
In mildly warm water, add sugar and yeast. Allow to sit for 4-5 minutes. The solution should begin to froth up and bubbles should appear on top.
Now to the rest of the procedure:


Mix together APF, Wheat flour, salt, oil, proofed yeast mix. Add extra water or flour as needed to make a firm, yet slightly sticky dough.
Keep this dough in a well greased bowl, undisturbed for about an hour or hour and a half, covered with a damp cloth or with cling wrap.
Meanwhile, heat oil in a pan. Add mustard and once they platter add the onions and allow to caramelize. 
Once they turn lightly brown, add the green peas, salt, red chilly powder and turmeric powder. Mix well.
Now add the boiled, mashed potatoes and mix all the ingredients well. Switch off the stove and allow the preparation to cool.
After about an hour or hour and a half, the dough would have doubled in quantity. Make even sized balls out of the dough mix and place on greases baking tray and keep aside for another 10-15 minutes. 
Make mall balls out of the potato mixture as well, about half the size of the dough balls.

Now, take each dough ball in hand (grease your hands slightly before taking the dough ball in hand), make a dent in the middle by pressing it down with the other hand, place the potato ball in the center and envelope it by closing in the dough mixture from all sides.
Completely seal the potato mixture inside, gently pat the dough ball to flatten it a bit, and place it fold side down in the baking tray.
Repeat this procedure for all the dough balls. Mark crosses on top with a knife, if you want pretty 'X' marking on them :) and pat in some olive oil.
Preheat the oven to 170C and bake these buns for about 8-12 minutes or until the crust start to get golden brown. 
Take them out and gently brush olive oil or butter on top to give a gloss and to soften them a little. Allow to cool for about 15 minutes and enjoy them warm