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  • Writer's pictureJyothi Varne

Stuffed Homemade Buns with Licious Shikampuri Kebabs

The first thing that hits my mind when one talks about buns is the whiff of a traditional Iyengar style aloo bun/ masala bun. Aloo bun has been a go to snack with a nice cup of tea/filter coffee (since I enjoy drinking both). But baking breads was one technique which I immensely failed at, even after multiple tries. The yeast would not froth, dough consistency was screwed up or I baked it too long. Until recently when Eureka! I got them right bang on!! And yes like most home bread bakers - I am never going to pick that loaf again from my next door supermarket. You got to experience the taste, aroma of baking bread filling up your house and the freshness of a home made bread to let go off the store breads. Words simply fail to describe it :)

So when Plattershare surprised all Bangalore Home chefs with the Desi Marinates from Licious and asked us to post a unique recipe. I chose to make stuffed buns for the very first time and here's the result...Yeay happy baker grinning :)

Not bad for a self taught amateur eh?

I received Licious' Shikampuri kebabs as a part of the Belly Nirvana Associate Program. So instead of filling the buns with typical potato stuffing, I stuffed them with kebabs & loads of grated mature cheddar cheese.

This bun recipe can be used to make plain buns, stuffed buns (with stuffing of your choice, add in a little extra curd to also make it for Pavs (Vada Pav, Pav Bhaji and more)

The pre - marinated Shikampuri kebabs used as stuffing in this recipe, can be ordered from Licious. All you need to do is de freeze and shallow fry them . Isn't that easy?

Here's what you need to make Buns :


Makes - 5 buns

500gms- Maida/All purpose flour

Plus extra for dusting

1 sachet easy blend dried yeast

1 tsp Salt

1 tsp Sugar

200ml - Lukewarm water

100gm - Yoghurt

Olive oil for brushing

Unsalted butter at room temp, for brushing

Sesame seeds for drizzling/topping

Licious Shikampuri Kebabs (stuffing)


1. Sift the flour into a bowl, stir in the yeast, salt & sugar.

2. Make a well into the centre and add the lukewarm water, yoghurt, mix well to make it into a soft dough. It will initially be crumbly, but as you knead and the gluten starts to work - consistency will start to change.

3. Turn out the dough into a lightly floured surface and knead for 10mins until smooth. Place the dough back in mixing bowl, rub some olive oil all over. Cover and let it rest for 20 - 30 mins

4. The dough would have doubled in size after proofing.

5. Pre heat the oven to 180c for 10mins. Line a baking sheet with parchment paper, brush it with oil

6. On a grill girdle, fry the Shikampuri kebabs until golden brown on both sides. Set aside to cool.

7. Divide the risen dough into adequate portions to make the buns, stuff them with grilled kebabs and completely seal. Set aside for 10mins - you will notice that the buns would have risen up a little. Brush them with olive oil and sprinkle sesame seeds.

8. Bake the buns in the preheated oven for 15mins or until you see a light golden hue on the top.

9. Once you remove them from the oven. Brush them with unsalted butter, let it cool for 5mins or so before cutting.

Serve them as a snack, tiffin idea for your kids/adults, starter

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