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Tag: stuffed bread

  • The Best Stuffed Chicken Buns Recipe You Will Ever Make

    The Best Stuffed Chicken Buns Recipe You Will Ever Make

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    There’s nothing like Stuffed Chicken Buns: perfectly baked ,soft, warm buns stuffed with hot savory chicken filling. You’ll amaze your family and friends with my easy to make “stuffed chicken buns recipe”.

    Stuffed Chicken Buns

    Breads & Buns are one of my favorite things to make and with this Stuffed Chicken Buns recipe it’s really simple to make that you cannot go wrong with this and tastes delicious. They’re so easy to make, and the possibilities are endless! You can stuffed with ground beef, mutton, chicken, cheese or mushrooms for a healthier option. Even if you don’t eat meat, you can make a great-tasting veggie buns! Whatever it is you’re craving, you can satisfy it with it a stuffed bun!

    Stuffed Chicken Buns

    Why I like these Stuffed Chicken Buns?

    I love all breads but I have a special soft corner for stuffed buns and bread rolls. It makes for sumptuous snacks and the possibilities are endless. Stuffed buns are my favorite gateway to finish up leftovers and clear out the refrigerator. Though I did not use leftovers for this one since I had guests over but feel free to go where your imagination takes you.

    On the outside, these golden buns resemble ordinary dinner rolls. But one bite reveals the tasty filling inside! You know that saying: It’s not what is outside but its what is inside that counts? Yeah, well its kind of the case here. Only that the outside is just as good. Soft and fluffy Stuffed Chicken buns with the most unexpected surprise ever!
    Most scrumptious Cheesy Chicken filing!

    I just love it when something looks so innocent and unassuming and then when you bite into it! Hits you with an unexpected but most pleasant burst of flavor.

    Stuffed Chicken Buns Recipe
    Stuffed Chicken Buns Recipe

    Ingredients in Stuffed Chicken Buns Recipe?

    • For Dough:  flour, dry milk powder, sugar, yeast, salt, egg, oil, warm milk
    • Creamy Chicken Filling: boiled chicken shredded, butter, onion, plain flour, milk, Cheddar Cheese, black pepper, red pepper, salt , few coriander and mint leaves.
    • For Buns Topping: Egg white, sesame seeds for sprinkling, melted butter for brushing
    Stuffed Chicken Buns

    How to Bake Perfect Stuffed Chicken Buns every time!

    Stuffed Chicken Buns
    1. Dough: These stuffed buns are an easy bake with only a single rise needed for the dough. That makes it a comparatively quicker snack. When making anything with yeast, including these buns, let the dough rise to the point the recipe says it should, e.g., “Let the dough rise till it’s doubled in bulk.” Rising times are only a guide; there are so many variables in yeast baking (how you knead the dough; what kind of yeast you use) that it’s impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.
    2. Stuffing: They prepared a cheesy chicken filling and stuff into these soft buns and life will be so much simpler for you. You can fill up your buns with lots of different things. I like to add some mushrooms and olives to mine, but you can use any kind of vegetables, meat stuffing you prefer! Pizza sauce would be another great addition. Or throw in some fresh herbs. Oh, the possibilities are endless!
    3. Shaping: Shape them as per your liking and bake. For slightly smaller buns, divide the dough into 12 pieces instead of 10. Bake the buns for 12 to 15 minutes, instead of 15 to 18 minutes. And how about “slider buns” — about 3″ in diameter? Divide the dough into 24 pieces, and bake for 12 to 15 minutes. Proceed with the recipe as written.
    4. Alternative way of Shaping: What’s another easy way to shape buns, besides rolling them into balls and flattening? Gently deflate the dough, and form it into a smooth 8″ log. Slice the log as though you were slicing cinnamon buns. Gently pull each slice into a circle.
    5. Brushing: Brushing buns with melted butter will give them a soft, light golden crust. Brushing with an egg-white wash (1 egg white beaten with 1/4 cup water) will give them a shinier, darker crust. For seeded buns, brush with the egg wash; it’ll make the seeds adhere. And, feel free to add the extra yolk to the dough, reserving the white for the wash.
    stuffed chicken buns recipe
    stuffed chicken buns recipe

    And serve with your favorite dips and sauces.

    Stuffed Chicken Buns

    Double Up and Freeze a Batch:

    I highly recommended freezing a batch of these after they’ve cooled so you can pop them into the oven for a fast, warm breakfast or as side for dinner that will delight your fellow tablemates.

    Stuffed Chicken Buns

    Bismillah let’s get started.
    Check it out The Stuffed Chicken Buns Recipe and printable version here!!

    Other versions of this Stuffed Buns:

    I’ve shared some of the tastiest buns recipes out there for you to enjoy…check them out!

    Want more Bread Inspiration? 

    Here are some other Bread or Buns recipes on my blog:

    Pin it For Later

    Pin it for Later ~ Stuffed Chicken Buns

    Put your own spin on it. And lemme know how it turns out and do take a few seconds to rate it! I would love to see your recreations so tag me on instagram @recipestable or Facebook (Recipestable) or on Twitter so I can see how lovely yours turn out.

  • Vegetable Stuffed Buns Recipe

    Vegetable Stuffed Buns Recipe

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    Homemade Vegetable Stuffed Buns?  These Stuffed buns are loaded with veggies and are topped with two types of sesame seeds.  So warm, soft, Fluffy, fragrant and stuffed with fresh veggies – no can or frozen veggies, all real – totally yummy  ( + point is it contains only 200 calories). Try making these if you’re looking for the ultimate comfort food.

    Vegetable Stuffed Buns

    Photo: Vegetable Stuffed Buns

    This.

    I’ve made it twice in the last week, once for bringing life to the original recipe concept and taking some photos, and once for “recipe testing”. Aka licking the filling and testing the dough. Again. More. Soft Buns In my mouth. I like this recipe a lot, you guys.

    Unlike store bought buns, these are healthy and homemade, and can be packed with any filling of your choice, be it cheese, chicken, lamb or mutton, mushrooms (choices are endless). These vegetable stuffed buns are a fun way of using leftover dough and any stuffing of your choice. These can be eaten for tea or breakfast or a satisfying meal with some salad. It works well as a snack for children to take to school, or to simply enjoy with a favorite drink at any time of the day.

    These stuffed buns succeeds in titillating your senses with its soft, tenderness, and that fresh sesame-ish flavour makes these buns more appetizing. Bake Stuffed buns not because you must but because it tastes so yummy that you would regret not making it at your earliest once you devour its first bite! Having said that, I am not dropping more clues, get ready with some all purpose flour and some basic ingredients (filling of your choice) and get ready to bake fresh stuffed buns this weekend! So, are you ready to read the recipe?

    Vegetable Stuffed Buns

    Photo: Vegetable Stuffed Buns

    When you make these Vegetable Stuffed Buns, all you have to do is open your windows and let the divine baking aromas drift and I will come to you. My nose can find these things. Okay? See you soon.

    Check it out the Vegetable Stuffed Buns recipe and printable version here!!

    Extra Bonus Tips:

    1. It can last  for a week in an air tight container in the refrigerator or it can be frozen for longer. Any time you wish to serve these heat them in the microwave for 15-20 seconds or preheat in the oven for 2-3 minutes and enjoy the warm, soft vegetable-y stuffed buns!
    2. What I really love is that once you have this basic idea, the variety of stuffing you can make for these buns is absolutely endless.

    I have also posted Baby Chicken Bread recipe which is another easiest & tastiest version of making stuffed bread at home. Do check it out as well.  It’s finger lickin’ good. You’ll be coming back for more. 

    Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.

    Happy Baking!!

  • Ultimate Cheesy Potato Bread: Bakery-Style Goodness at Home!

    Cheesy Potato Bread

    This delicious cheesy bread is stuffed with cheese and potatoes. It’s the perfect accompaniment to a bowl of soup and a crisp salad.try this Cheesy Potato Bread Recipe 

    Cheesy Potato Bread Recipe by Rida Aftab
    Photo: Cheesy Potato Bread Recipe

    Check it out the Cheesy Potato Bread Recipe here!!

    Prep Time:1 hour

    Bake Time: 30 minutes

    Servings: 6

    Ingredients

    For Dough:

    • 1 egg
    • 1-1/2 cups flour
    • 4 tbsp dry milk
    • 4 tbsp oil
    • 1 tsp sugar
    • 1 tsp yeast
    • 1/4 tsp salt

    For Filling:

    • 1 cup cheddar cheese, grated
    • 2 boiled potatoes
    • 1 raw potato, finely chopped
    • 2 spring onions, thinly sliced
    • 2 tbsp butter
    • 1 tsp crushed garlic
    • 1 tsp red chili flakes
    • 1/2 tsp black pepper
    • 1/2 tsp oregano

     

    Directions:

    To Make Dough:

    1. In a bowl, combine plain flour with yeast, dry milk, half beaten egg, sugar, salt and oil.
    2. Knead a soft dough.
    3. Then covered with a wet cloth.
    4. Leave it for an hour.
    5. Then again knead the dough.
    6. Roll into a 6 inches long and 4 inches thick bread.

    To Make Filling:

    1. Place boiled potatoes in a bowl.
    2. Mash them properly.
    3. Add spring onions, black pepper, salt, butter, cheese and red chili flakes.
    4. Mix well.

    To Proceed:

    1. Put this mixture on bread and roll over.
    2. Brush with beaten egg on top of it.
    3. Top with raw potato, remaining cheese, garlic and oregano.
    4. Cover with a plastic bag and leave it for 30 minutes.
    5. Preheat the oven to 180 degree C.
    6. When dough has risen to double the size bake it for 30 minutes.
    7. Delicious Cheesy Potato Bread is ready to serve.

     

    • Serve with Red Chilli Sauce.

     

    If you like Cheesy Potato Bread Recipe and make it then let me know your feedback by commenting below.

  • Chicken Keema Naan Recipe (with Step by Step Pictures)

    Chicken Keema Naan Recipe (with Step by Step Pictures)

     Chicken Keema Naan

    Delicious Naan stuffed with spicy chicken mince stuffing. Chicken Keema naan makes a meal in itself, served with a raita of choice and pickles. Check it out the Chicken Keema Naan recipe here!!

    Chicken Keema Naan recipe
    Photo: Chicken Keema Naan

    Chicken Keema Naan recipe
    Photo: Chicken Keema Naan

    Chicken Keema Naan recipe
    Chicken Keema Naan

    Chicken Keema Naan recipe
    Chicken Keema Naan

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    [one_fourth]Prep Time: 40 minutes + rising[/one_fourth] [one_fourth]Cook Time: 25 minutes[/one_fourth] [one_fourth]Servings:8[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For Dough:

    • 1 sachet yeast, rapid rise
    • 4 cups self rising flour
    • 3/4 cup warm water
    • 2 tablespoon oil
    • 2 tablespoon yogurt
    • 1 teaspoon sugar
    • water for kneading

    For Keema Filling:

    • 1 kg chicken mince (keema)
    • 1 small onion, finely chopped
    • 3 green chilies, finely chopped
    • 2 tablespoon chopped fresh coriander
    • 2 tablespoon chopped mint leaves
    • 1 teaspoon ginger garlic paste
    • 1 teaspoon red chili powder
    • 1 teaspoon cumin powder
    • 1 teaspoon whole coriander, crushed
    • 1 teaspoon garam masala powder
    • 1 teaspoon crushed red chili
    • 1 teaspoon pomegranate seeds (anardana)
    • salt to taste

    [/tab] [tab]Yield:8 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    To Make the Dough: Add yeast and sugar in warm water and let it rise for 10 minutes.

    Step 2

    Make a well in flour and add yeast mixture, yogurt and oil. Mix well. Knead a soft dough you can use extra warm water if needed.

    Step 3

    Cover with kitchen towel in warm place. Let the dough rise for about 35 minutes.

    Step 4

    Punch the dough and take out air. Let it sit again for 30 minutes.

    Step 5

    Make small balls out of the dough and cover them with awet cloth.

    Step 6

    Place chicken keema in a large bowl. Now put all the filling ingredients in keema. Mix well and set aside.

    Step 7

    Heat a griddle on medium heat.

    Step 8

    Turn the oven to broiler setting and put the rack on top most part.

    Step 9

    Roll the ball into about 3-inch circle.

    Step 10

    Take Keema mixture and fill in the circle and make ball again like you make for kachori.

    Step 11

    Roll out into a size of naan you want.

    Step 12

    Make depressions with the tip of fingers or with soft baby spoon handle.

    Step 13

    Put the naan on tawa on low to medium heat and spray Pam on it. Let it cook for 10 minutes or you see the keema is changing the color to pink or light brown.

    Step 14

    Transfer naan into the oven. Let it broil for 10 minutes or until it turns to your desired color.

    Step 15

    Remove from the oven. Chicken Keema Naan is ready to serve. ENJOY!!

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    • Serve with yogurt or zeera raita.

    [/tab] [/tabs]

    If you like Chicken Keema Naan recipe and make it then let me know your feedback by commenting below.

    Pin It For Later

    Chicken Keema Naan
    Pin it For Later

  • Stuffed Kulcha Recipe

    Stuffed Kulcha

    Kulcha is a popular Pakistani flat bread from Punjab, especially Lahore. These soft textured breads (kulcha) are easy to prepare. You can make kulchas in the tandoor as well as on a tawa or griddle.

    I don’t like the soapy smell of yeast in breads. Hence have used less amount of it and thus added milk too.

    Kulcha can be made plain or stuffed. you can also stuff kulcha with potato filling as shown in the aloo paratha recipe.  You can also make different variations of kulcha like onion, paneer or pudina kulcha.

    Must try this stuffed kulcha recipe, you’ll not disappointed.

    Stuffed Kulcha Recipe
    Photo: Stuffed Kulcha Recipe

    Check it out the Stuffed Kulcha Recipe here!!

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    [one_fourth]Prep Time:2 hours [/one_fourth] [one_fourth]Cook Time: 15 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 8 ounce all purpose flour
    • 1 ounce butter or margarine, softened
    • 1 cup milk
    • 2 teaspoon yeast
    • 1 teaspoon sugar
    • 1-1/4 teaspoon salt
    • little oil, for frying

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat milk until warm.

    Step 2

    Remove from the fire and dissolve sugar in the milk.

    Step 3

    Sprinkle yeast on top of milk and set aside for 15 minutes until it froths.
    Step 4

    Sift flour and salt together.

    Step 5

    Add butter and mix.

    Step 6

    Make a well in the center of the flour mixture and pour in the milk.
    Mix with hand or a wooden spoon until smooth.

    Step 7

    Grease a large bowl and put in the dough.
    Brush top with oil, cover with a damp cloth and leave to rise for 1 hour or until doubled.

    Step 8

    Remove dough from the bowl.

    Step 9

    Knead with the help of some flour.

    Step 10

    Divide into 6 or 8 pieces and roll into balls.

    Step 11

    Roll out on a floured board into roughs, almost 1/4-inch thick. If using a filling, put it in the center, seal edges over filling and roll out again carefully.

    Step 12

    Let kulchas rise for approximately 15 minutes.

    Step 13

    Heat a griddle or tawa or a non-stick pan.

    Step 14

    Carefully place kulcha on it and cook on medium heat. Turn before it browns.

    Step 15

    When the other side begins to cook, add some oil and fry until golden.

    Step 16

    Make the other kulchas the same way. Stuffed Kulcha is ready to serve.Enjoy!
    [/tab] [tab]

    • Serve with  with channa or with any vegetable or your choice.

    [/tab] [/tabs]

    If you like  Stuffed Kulcha recipe and make it then let me know your feedback by commenting below.

  • Recipe: Keemay Waly Naan (Mince Stuffed Naan)

    Recipe: Keemay Waly Naan (Mince Stuffed Naan)

    Keemay Waly Naan

    Want to Make mouthwatering keema waly naan at home? This is my Keemay Waly Naan Recipe for everyone who likes to eat Naan.

    Delicious stuffed naan with a delicious spicy mince.These naans turn out really soft, juicy and delicious and they are made on the oven.

    Must try this Keemay Waly Naan Recipe, hope you enjoy them as much as we do. Serve with plain yoghurt or coriander chutney or even with your favourite pickle.

    Keemay Waly Naan Recipe
    Photo: Keemay Waly Naan Recipe

    Check it out the Keemay Waly Naan Recipe here!!

    [divider]

    [one_fourth]Prep Time:1 hour[/one_fourth] [one_fourth]Bake Time:15 minutes[/one_fourth] [one_fourth]Servings: 10[/one_fourth] [one_fourth_last]Difficulty Level: Difficult[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For Dough:

    • 6 cups White flour (maida)
    • 6 tsp milk powder
    • 1 cup evaporated milk
    • 200 gm butter or oil
    • 2 tsp baking powder
    • 3 tsp yeast
    • 1 egg

    For Filling:

    • 1 kg mutton mince
    • 2 medium onion, finely chopped
    • 6 green chilies, finely chopped
    • 1/2 cup fresh coriander leaves, chopped
    • 1 tbsp ginger paste
    • 2 tbsp anardanna,crushed
    • 2 tsp red chili powder
    • 1 tsp salt
    • 1 tsp garam masala powder
    • 1 tsp coriander powder

    For Busting:

    • butter or desi ghee as required
    • sesame seeds

    [/tab] [tab]Yield: 10 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Mix all the ingredients and knead well until the dough is very smooth about 5-10 minutes.

    Step 2

    With oily hands put the dough in a bowl.

    Step 3

    Cover with a damp cloth or polythene bag and leave in a warm place to rise for about 3 hours or until the dough has doubled in size.

    Step 4

    Mean while prepared the stuffing.

    Step 5

    Put the mince and all the ingredients for the stuffing in a bowl and knead the mixture really well for a few minutes with you hands.

    Step 6

    Knead the dough for another minute or two then divide the dough into 8-10 equal parts. Shape each potion into a smooth ball.

    Step 7

    Lightly grease several baking sheets.

    Step 8

    On a floured surface, roll out the ball to about 3 inches in diameter and place it on the palm of you hand.

    Step 9

    Place good amount of mince mixture in the center and carefully fold up the edges to completely cove the filling.

    Step 10

    Press the edges taught together to seal.

    Step 11

    Dip the stuff ball in dry flour and roll out into a round about 6 – 7 inches in diameter.

    Step 12

    Brush the naan with a little cold milk and sprinkle sesame seeds over it.

    Step 13

    Place in a hot oven at 200 degree C for 12-15 minutes until the top is golden in color.

    Step 14

    Remove the naan from the baking sheet and brush with desi ghee or butter.

    Step 15

    Cut each naan into half and transfer into a serving platter. Keemay Waly Naan is ready to serve. ENJOY!

    [/tab] [tab]

    • Serve with yogurt and mint chutney.

    [/tab] [/tabs]

    If you like Keemay Waly Naan Recipe and make it then let me know your feedback by commenting below.

  • Keema Paratha Recipe

    Keema Paratha

    A delicious and different, mince stuffed paratha is presented to you that will make your breakfast tastier and more special than usual. Give it a try!!

    Keema (mince) Paratha Recipe
    Photo: Keema Paratha Recipe

    Check it out the Keema Paratha Recipe here!!

    [divider]

    [one_fourth]Prep Time:30 minutes[/one_fourth] [one_fourth]Cook Time:15 minutes[/one_fourth] [one_fourth]Servings:4 [/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For the dough :

    • 2 cups wheat flour
    • 2 tbsp ghee
    • 1/2 tsp salt

    For Filling:

    • 5oo gm minced mutton
    • 1 small onion,finely chopped
    • 1 tsp grated ginger
    • 1 tsp grated garlic
    • 2 green chilies, finely chopped
    • 1 tsp coriander powder
    • 1 tsp garam masala powder
    • 1/2 tsp red chili powder
    • A pinch of turmeric
    • 2 tbsp oil
    • A handful of chopped coriander leaves
    • Ghee or clarified butter for making the paratha
    • salt to taste

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    For the dough :Mix the wheat flour with salt, water and knead to a smooth dough. Keep it aside for 10 minutes.

    Step 2

    Then make small balls from the dough and keep it aside.

    Step 3

    For filling: Boil the minced mutton in salted water until it is tender.

    Step 4

    Now heat the oil in a pan, add onions and fry until brown.

    Step 5

    Also add grated ginger-garlic, salt, turmeric, chili powder, coriander powder, garam masala, boiled mutton and fry till the water dries and the oil separates.

    Step 6

    Add the chopped coriander leaves and remove from the heat.

    Step 7

    Keep it aside.

    Step 8

    Take the dough balls and roll out each ball into a thin disc or a chapati and in the middle.

    Step 9

    Place the filling mixture on one round chapati and cover with a another round chapati and seal the edges.

    Step 10

    Now sprinkle a little dry flour on top, then roll the paratha to a thin round shape chapati.

    Step 11

    Take care it should not break while rolling it out.

    Step 12

    Grease the griddle (tawa) with Ghee or clarified butter.

    Step 13

    Place the paratha over it and when the base turns slightly golden color, apply Ghee on the top and turn the paratha on the other side.

    Step 14

    Fry these parathas on both sides, pressing gently and keep turning the paratha until it turns golden brown. Keema Paratha is ready to serve.

    [/tab] [tab]

    • Serve hot with mint chutney or curd.

    [/tab] [/tabs]
    If you like Keema Paratha Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this  mouth watering Keema Paratha, do share with us and we would be glad to give it a try.