you will need :- Buns

  • 2 cup chapatti flour
  • 1 cup strong white bread flour + more for dusting
  • salt to taste
  • 4-5 tbsp melted butter ( unsalted ) + more for brushing
  • 2 tbsp sugar
  • 1.5 tbsp fast action dry yeast
  • 1/2 cup Luke warm milk
  • 1 tsp ajwain ( carom seeds )
  • 1/2 tsp red chilli flakes
  • 2 tbsp fresh chopped fenugreek, coriander leaves or mixed dried herbs
  • Luke warm water as needed

You will need :- Stuffing

  • 1 big potato boiled, peeled and mashed
  • 1 big onion finely chopped
  • 1 cup boiled chickpeas
  • 1 cup finely chopped fresh spinach
  • 1/2 cup boiled mixed vegetables ( carrots, peas, sweetcorn )
  • 2 tbsp oil
  • salt to taste
  • 1 tsp cumin seeds
  • 1-2 tsp chana masala powder
  • 1/2 tsp garam masala
  • 1/2 to 1 tsp red chilli powder

Method:- For Buns

In a big bowl sift the flour, add salt, sugar and fenugreek leaves to the sifted flour and leave it aside. Add dried yeast to the Luke warm milk, leave it aside till frothy. Pour melted butter and frothy yeast to the sifted flour. Combine everything and start mixing it with little water at a time. Once dough starts to come together, keep kneading for 7-8 minutes till dough is springy, elastic and soft. When the dough is kneaded leave it in greased bowl , cover with cling film or wet cloth and leave it in a warm place for 2-2.5 hours to rise. While the dough is rising make masala stuffing.

Method :- For Stuffing

In a non stick pan heat oil on a medium heat, add cumin seeds till they splutter . Lower the heat slightly at this time and Add chopped onion, and saute for 5-6 minutes. Now add red chilli powder, garam masala and chana masala powder. Saute for 30 seconds, add spinach and saute till it’s wilt. Now add mashed potato. Mix everything till all the masala’s mixed evenly. Turn the heat off. Let the filling cool uncovered .

Method :- for stuffed buns

Line a baking sheet with grease proof paper. Punch it down and knead again the risen dough on a lightly floured surface. Divide the dough into equal balls. Roll each ball round with rolling pin into a 2-3 ” diameter. Place about 1.5 -2 tbsp of the filling into the centre of the circle , then fold the circle closed. Place the stuffed and sealed balls onto lined baking sheet at least 2 ” away from each other. Let it rise for 15-20 minutes. Preheat the oven to gas mark to 4-5 or 375 F/200 C. Brush the melted butter on to stuffed balls. Bake the stuffed balls for at least 15-20 minutes or till they are brown and you can smell the aroma of baked buns. Transfer the baked buns on to wire rack, let it cool slightly and serve warm with tea, juice or tomato ketchup as snack or have it with soup for lunch or brunch.

Kenyan Nyayo Beans Curry is prepared with Indian spices and a rich onion tomato gravy.

Stuffed Wholewheat Buns With Chickpeas and Spinach - 1

Lentils, beans or legumes are essentials in vegetarian cooking. Beans are protein rich super foods and are high in fibre.

Stuffed Wholewheat Buns With Chickpeas and Spinach - 2

Few days back we stumbled across Nyayo Beans from Kenya, at our local grocery store. At first sight they looked just like pinto beans, but when I saw both together it was easier to spot the difference.

We decided to prepare an Indian style curry with the beans and the results came out fantastic! Nyayo beans have this slightly smoky taste which is so addictive!

Stuffed Wholewheat Buns With Chickpeas and Spinach - 3

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Kenyan Nyayo Beans Curry served in a yellow bowl - 4

Kenyan Nyayo Beans Curry

Ingredients

  • 250 gram nyayo beans
  • 1 onion finely chopped
  • 2 cloves garlic crushed
  • ½ inch ginger crushed
  • 2-3 green chillies finely chopped
  • ½ tin plum tomatoes
  • 3 tablespoon oil
  • 1 teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • 2 teaspoon ground cumin and coriander
  • ¼ teaspoon garam masala
  • chopped coriander leaves
  • salt to taste

Instructions

  • Wash and soak the beans in water overnight to hydrate them.
  • Cook the nyayo beans with fresh water in a pressure cooker until tender. I cooked for 40 minutes on High pressure in the instant pot. Allow for natural pressure release.
  • Stove top pressure cooker – add the soaked beans in the pressure cooker along with new water and pressure cook for 10-12 whistle or 15-20 minutes. Let the pressure cooker cool naturally.
  • Stove top pan – simmer the beans in boiling and salted water for nearly 80-90 minutes or until well cooked.
  • Heat oil in a heavy bottom pan, add chopped onion, garlic, ginger and green chillies and sauté till light brown.
  • Add the tomatoes and spice powders and cook for 2-3 minutes or until oil separates from the sides of the pan.
  • Add the cooked beans along with extra water, and simmer until the sauce thickens.
  • Add chopped coriander and cook one or two minutes more.
  • Serve hot with plain boiled rice, soft gujarati rotlis or paratha.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.