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Methi Malai Buns
April 28, 2007 | 21 Comments
… CREAMY FENUGREEK BUNS
Fenugreek leaves breaking out of their shells
All the liquid in this recipe comes from the cottage cheese, which makes these buns melt-in-your-mouth soft. They are best enjoyed plain with a cup of tea.
For a single loaf, decrease the yeast to 2 tsp. and bake at 375 F for 35 minutes.
METHI MALAI BUNS
( Makes 8 )
Ingredients
2.5 cups whole wheat flour
1 cup unbleached all purpose flour
8 oz. fresh methi (fenugreek leaves) or 6 oz. frozen
2 cups low-fat cottage cheese or soft paneer
**if using soft paneer, increase the salt by 1/2 tsp.
1 tbsp. active dry yeast
1 tsp. sugar or honey
1 tbsp. grated onion
2 tbsps. olive oil
¼ tsp. baking soda
¼ cup chopped cilantro/spring onion greens
1 tsp salt (we use sea salt)
2 tsps. lemon juice
1/4 tsp ajwain (bishop’s weed)
1/4 tsp cayenne powder
1/4 tsp cumin powder
Method
1. Clean and chop the fresh fenugreek, or thaw the frozen fenugreek and squeeze out the liquid. Preserve the liquid.
2. Add the salt to the mixing bowl or bread machine bowl, then add the methi (fenugreek), cheese, flours, remaining ingredients, with the yeast and sugar on top.
3. Knead for 6-8 minutes until you get a smooth, elastic ball of dough. If it is too dry, add 1 tbsp. water at a time (if you have preserved fenugreek liquid, use it here). If it is too wet, add 1 tbsp. flour at a time.
4. Put it in a large bowl, cover the bowl with a plate, or oiled cling wrap, and keep it in a warm place until doubled in quantity. (one to 1.5 hours)
5. Line a baking sheet with parchment (this is not absolutely necessary, but recommended).
6. Punch the dough down gently, knead it a bit, divide it into 6 or 8 parts, depending on how big you like the buns.
7. Roll each piece into a ball, then put a drop of water on the surface and roll it really well on the damp surface, cupping your palm, into tight balls. The dampness generates friction.
8. Place the balls on a baking sheet, press then down very lightly, and cover them with a floured tea towel. Let them rise again in a warm place until almost doubled (about 30 minutes).
9. Meanwhile, preheat the oven to 375 F. After the second rising, bake the breads for 13-15 minutes until a toothpick inserted in them comes out clean.
10. Cool them on a wire rack for 10 minutes.
Filed Under: Dairy/Cheese, Fenugreek (Methi), GARDENING, vegetarian recipes
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21 Comments
Aha ha! maza aa gaya. perfect b’fast thing, Bee n’Jai. Quick to make as well. Will surely be tried.
very delicious! i love those masala buns yummy!
The buns look amazing…must have tasted the same as well…
wow great recipe, do these have a bitter taste . I would love to make these sometime
no real bitterness. if you don’t like methi, replace it with a green of your choice, or even herbs like dill or cilantro. – b.
Oh! O! I just finished a whole bunch of methi yesterday
Will have to go again to little india to get them!!!!! The buns look fab!!!! And the methi spuds look so cute!!!!! 
Lovely! I was dreaming of these and Lo! I too have an unusual one up my sleeve. Wait n watch
.
Thats a really methi bun. And that picture of fenugreek leaves coming out of the shell is just BREATH-TAKING
Sushma
That Methi buns look so good. You guys have blogged so much during the weekend. I am catching up. Phew! Again that macro version of Fenugreek sprouting is beautiful!!
J,B-
I have a matching pic of Mustard greens for you…shall post soon…truly love your buns recipe, it is on my must try list!
This is a really really good eggless recipe for spicy buns. I will try this one soon. I like these kind of buns especially with indian spices. thanks for the treat and thanks for sharing. great photo.
I knew you had a bakery up there somewhere
lol. we live in the middle of nowhere, and we tend to get homseick for those buns and chai. – b.
you are doing wonders with your camera!! I loved the pic of the plant coming out of the shells. Awesome! nice entry too.
Hey Bee and Jai — I have alot to catch up on here I can see, but I had to stop a moment and tell you that photo of the methi ‘breaking out’ is simply spectacular!! Oh, and I enjoyed the monkey shot too
Hi Jai and Bee,
You have a great blog here!!
Question: For these buns, is there no need to let the yeast rise in warm water??
there’s no added water in this recipe, but if you want to test if your yeast is really alive, add 1/4 cup of warm water and a tsp of flour and sugar each to it. warm milk may work as well. reduce the cottage cheese in the recipe by 1/4 cup. – b.
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Yummy looking buns. The colour, the combination looks gorgeous!! :yes:
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I was searching on how to grow methi and came over here. I did start growing the methi based on your instructions and can see little leaves popping out.
I like the way your buns look – very delicious. I am going to try the recipe. But can I know what is a floured tea towel?
a tea towel with flour on it.
May be I should ask what is a tea towel. And what do I have to do when I place it on the rolls, like moisten it or what. Sorry but if you can help me with a little detail here then it will be great.
Being a newbie to baking breads, I have found it hard to shape the buns, loaves etc. The bread machine did the kneading for me, but when it came to shaping the loaf, I found the dough sticking to my hands all the time.
After reading your technique on using a drop of water to generate friction between the dough balls and hands, I tried it a couple of days ago. I used wet hands to shape the dough (which was almost sticky) into loaves and Wow! What a difference. I didn’t have to add any extra flour at all (which in turn made the bread dry).
Thanks for that tip. If you have more tips and techniques to shape the breads into beautiful shapes, could you please post them some time.
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