Onion and Jeera Buns
by Tarla Dalal
Jeera buns and masala buns are common fare at bakeries, but nothing can beat the satisfaction of making them in your own kitchen.
First of all, the softness and fresh aroma of buns out of the Oven are unbeatable. Secondly, you are also assured of the ingredients that go into it and the hygienic preparation.
So, here is how you can make your favourite Onion and Jeera Buns are home. These tasty buns can be stored in a dry, airtight container at room temperature, for two days.
The procedure is quite simple, and if you follow the instructions correctly, you are sure to end up with fluffy, irresistible buns to accompany your tea today!
When you have let the yeast mixture rest for 10 minutes, you will notice that it gets frothy, which means it has activated properly – once you get this right, you have crossed half the bridge. But, if you don’t get a bubbly, frothy yeast mixture, you might have to redo that step; the water might have been too cold or too hot.
They stay fresh in an air-tight container for 2 days. Team up these buns with pepper-flavoured Tomato, Cabbage and Bean Soup and Pasta Genovese and make it a meal.
Onion and Jeera Buns recipe - How to make Onion and Jeera Buns
Preparation Time: Cooking Time: Baking Time: 50 minutes Baking Temperature: 180°C (360°F) Total Time:
Makes 10 buns
For The Dough
2 cups plain flour (maida)
1 tsp dry yeast
1 tsp sugar
1 tbsp soft butter
salt to taste
For The Onion Mixture
1/4 cup finely chopped onions
2 tsp butter
2 tsp cumin seeds (jeera)
Other Ingredients
oil for greasing
For the onion mixture
- For the onion mixture
- Heat the butter in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for another 2 to 3 minutes or till they turn translucent. Keep aside.
For the dough
- For the dough
- Combine the yeast, sugar and 2 tbsp of warm water in a small bowl, cover it with a lid and keep aside for 10 minutes.
- Combine the plain flour, butter, salt, onion mixture and the yeast-sugar mixture in a deep bowl and knead it into soft dough using ½ cup of warm water.
- Cover the dough with a damp muslin cloth and keep aside for 20 minutes or till the dough rises.
How to proceed
- How to proceed
- Grease a baking tray with oil and keep aside.
- Divide the dough into 10 equal portions and roll each portion into a ball and place it on the greased baking tray.
- Cover them with a damp muslin cloth and keep in a warm place for 45 minutes or till they rise well.
- Bake them in a pre-heated oven at 180°c (360°f) for 45 minutes.
- Cool slightly and serve.
Handy tip:
- Handy tip:
- Onion and jeera buns stays fresh for 2 days at room temperature.
| Energy | 93 cal |
| Protein | 2.5 g |
| Carbohydrates | 17.1 g |
| Fiber | 0.1 g |
| Fat | 1.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 63.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 0.4 mg |
| Folic Acid | 0.2 mcg |
| Calcium | 6.6 mg |
| Iron | 0.6 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 17 mg |
| Potassium | 33.3 mg |
| Zinc | 0.1 mg |
onion and jeera buns.. the combination of jeera and the onions was just too good.. the most important thing to take care is the yeast.. has to be perfectly bubble to get a soft and spongy.. buns.. the flavour of jeera was just excellent.. served this with hot cup of soup.. which i enjoyed a lot..