Stuffed Bun

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For the stuffing:

  • Chicken
    : 500 gms
  • Onions Chopped
    : 3
  • Garlic Crushed
    : 6 Cloves
  • Soy Sauce
    : 2 tablespoon
  • Chilli Paste
    : 2 teaspoon
  • Worcestershire sauce
    : 2 tablespoon
  • Thai/Sweet Chilli sauce
    : 2 tablespoon
  • Butter
    : 2 tablespoon
  • Salt
    : To taste

For the Coating:

  • Eggs
    : 2
  • Bread Crumbs
    : 2 Cups
  • All purpose flour
    : 4 tablespoon
  • Water
    : 1/4 cup

For Stuffing:

  • Buns
    : 12
  • Mozzarella Cheese
    : 1 cup


I’m coming up with some snacks due to the constant request I’m getting from all over the world. Many people like us, prepare these delicacies during the fasting time, which is once in a year. This stuffed bun has different versions all over the world. Malabar with its famous cuisine, will find this as one of the most demanded snacks. My kids love this. Its easy to prepare also.

I have been discussing different cooking methods in my last blog post. Today I would like to take up a small discussion on the cooking method – deep frying. Deep frying is considered a Dry Heat Method of cooking. It uses heat conduction and natural convection to transfer heat to food submerged in fat. Thus begins that golden brown delight known as deep fried food. Deep frying is a cooking method in which food is submerged in hot (330ºF to 400ºF) oil/fat, depending on the type of fat and size of the food (larger foods-lower temperatures).

There is a wide range of food that can be deep fried and the one thing that all of these foods have in common is that they are classified as “tender.” This means, from a culinary aspect, that it has little if any connective tissue. Examples would be: All seafood, young classes of poultry, all vegetables, all fruits, meat from the loin area of the animal, and of course … Twinkies.

Before deep frying we need to prepare the food: A. cut the food into proper-equal sizes, B. trim as desired of bones, skin, inedible parts, silver skin, gristle, bad spots, etc., C. tenderize if necessary, D. if desired, stuff meats (as in chicken kiev) or fill the doughs (as in fried pies), E. Coat as desired, F. rest food if desired.

Food that is going to be deep fried is usually coated with a batter (wet coating) or a breading (dry coating). You can select a batter when one wants a lighter, thinner style coating on the food. These coatings are applied to the food being cooked in order to retain the moisture in the food and to stop the food from absorbing excessive amounts of the fat it is being cooked in. Making sure all items that are being fried are of the same shape and portion size is a must so that they will cook evenly and finish at the same time.

Basket Method: Use the fryer basket to hold food that has been breaded, if frozen or will not stick together during cooking.
Double Basket Method: This is used for food that tends to float. So that this food will cook evenly, you submerge the food in one basket and weigh it down by placing the other basket on top.
Swimming Method: This is used for battered items or food that tends to stick together. Remove both baskets and drop the food into the pool of oil to cook. The food is then retrieved by a spider strainer after it is cooked.

Many options are out there. You want to select a fat based on smoke point (temperature at which a fat starts to break down), and flavor transfer to food. The smoke point you want begins at 300 degrees. Below is a list of fats with smoke and flash points. These are from a range of sources but they do vary based on manufacturer as well.
Butter – smoke point 260º / flash point 300º
Lard – smoke point 370º / flash point 425º
Heavy duty fryer shortening – smoke point 440º / flash point 690º
Canola oil – smoke point 448º / flash point 560º
Corn oil – smoke point 410º / flash point 610º
Peanut oil – smoke point 450º / flash point 540º
Vegetable shortening – smoke point 410º / flash point – 625º

Fryer fat is damaged by salt, water, overheating, food particles and oxygen. You should change your fryer fat when it becomes dark, smokes, foams or develops off flavors. Keep in mind that the cheapest oils are not always the most cost-effective. Many higher end oils last longer, and as a result can actually save you money over less-expensive counterparts. I suggest not to reuse the oil at all or just re-use it once. A longer healthy life is much important than a few liters of oil :)) (Input courtesy: before deep frying.

This recipe is a easy to prepare snack. The filling can be any combination of your choice. I usually use smaller dinner rolls for this dish. I also make a filling with the brain of Lamb which is very tasty. Since my kiddos are against having the parts of animals, I rarely make those now a days.

I’ve used a fusion version of filling which can be made in minutes. along with the cheese this is so mouth watering that you can’t stop gobbling it up. I’ve also used deep fryer for this which can be replaced with a regular wok or deep frying pan.So try out this easy snack and put in all your comments and feedback.

Step 1

Chop the chicken breast into small cubes. Wash and drain.

Step 2

Heat a pan with butter. Add the crushed garlic and saute till fragrant.

Step 3

Add the chopped onions and saute till soft. Add the chicken and cook till half done.

Step 4

Pop in the chillies paste and sauces. Combine. cook till almost dry and fully done. Cool down.

Step 5

Make a thick paste with water and all purpose flour.

Step 6

Cut open the bottom of the bun into a circle. Press down the edges to make more space.

Step 7

Fill a teaspoon of Mozzarella cheese and level it.

Step 8

Next, fill with the chicken stuffing.

Step 9

press down lightly

Step 10

Scrape and level the cut out portion and stick it back.

Step 11

Seal it with the flour paste. Rest for 10 minutes

Step 12

Dip in egg wash and coat with bread crumbs

Step 13

Heat oil in a deep fryer to 180 degree centigrade

Step 14

Place the rolls/buns in the basket and deep fry till brown flipping it when one side is done.

Step 15

Serve hot with Ketchup

Happy Cooking!!!!!


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Stuffed Bun
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