Stuffed Buns – Eid Special

by Sunitha Fernandez
Shredded chicken masala is stuffed in buns with eggs
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Votes: 1
Rating: 5
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Cuisine Kerala
Prep Time 1 hour
Servings
people
Ingredients
  • Boneless Chicken(chopped) - 3 cups
  • Eggs(boiled) - 4 nos
  • Small pav bhaji buns - 8 nos
  • Onions(finely chopped) - 2 nos
  • Tomatoes(finely chopped) - 2 nos
  • Turmeric powder - 1/2 tsp
  • Chilly powder - 1 tsp
  • Ginger garlic paste - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Oil(As reqd) -
  • Salt(As reqd) -
  • Ghee(As reqd) -
For Sealing:
Cuisine Kerala
Prep Time 1 hour
Servings
people
Ingredients
  • Boneless Chicken(chopped) - 3 cups
  • Eggs(boiled) - 4 nos
  • Small pav bhaji buns - 8 nos
  • Onions(finely chopped) - 2 nos
  • Tomatoes(finely chopped) - 2 nos
  • Turmeric powder - 1/2 tsp
  • Chilly powder - 1 tsp
  • Ginger garlic paste - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Oil(As reqd) -
  • Salt(As reqd) -
  • Ghee(As reqd) -
For Sealing:
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. For preparing stuffed buns, cook the chicken in salt water and drain the water out.
  2. Shred the cooked chicken pieces.
  3. Heat oil in a pan and sautT chopped onions.
  4. Add ginger-garlic paste and sautT well.
  5. Then add in turmeric powder, garam masala powder and chilly powder. Fry it well.
  6. Toss in the tomatoes and mix well.
  7. Add in the shredded chicken and mix well.
  8. Cut the eggs in two halves and put it in the chicken masala. Mix slowly without breaking the egg.
  9. Make a slit on one side of the buns.
  10. Take a spoon full of the filling, stuff it inside the bun and put one half of the egg.
  11. Repeat the procedure with the remaining buns and keep it aside.
  12. In a bowl mix maida, salt and water to make a thick paste.
  13. Seal the opening of the bun with the thick paste.
  14. Repeat the procedure with the remaining buns.
  15. In a frying pan heat ghee and heat up the buns.
  16. Fry on the sealed side till it becomes brown in colour.
  17. Stuffed buns are ready. Serve hot.
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