Go Back Email Link
–+ servings
Beetroot Dal Chutney Filled Buns Recipe
Print

Beetroot Dal Chutney Filled Buns

Beetroot, carrot and red lentil spicy dal chutney filled bread buns.
Course Appetizers
Cuisine American Fusion
Keyword Beetroot Dal Chutney Buns
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 2 hours 55 minutes
Servings 2 dozen

Equipment

  • large pan
  • Food processor
  • Sharp knife
  • 2 baking tray or muffin tin

Ingredients

  • 1 Homemade Bread Dough Recipe recipe
  • 1 cup Red lentils
  • 6 Carrots medium
  • 2 Beetroots medium
  • 4 Garlic cloves
  • 1 cup Almonds crushed to a flour
  • 8 tbsp Butter
  • 2 tbsp Olive oil
  • 1 Fresh chili pepper or teaspoon red chili powder
  • 1 tsp Garam masala
  • 2 tsp Ginger powder
  • 1 tsp Coriander powder or cumin powder
  • 1 tbsp Orange juice or lime
  • 2 tbsp Apple cider vinegar
  • 1 tsp Salt to taste
  • 1 Egg

Instructions

  • Cook the lentils according to package directions over low flame until soft (about 15 minutes), in enough cups water to cover with 1 clove of garlic. Cool, strain and set aside. 
  • Peel the beetroots and carrots and rough chop them. 
    In a food processor run the chopped beetroot, cloves garlic and carrots through the shredder. Or this can be done with a box grater. 
  • In a large pot drizzle olive oil and melt the butter. Add the juice and vinegar and bring to a low simmer. 
    Add the shredded beets, carrots and garlic. Put a lid on and simmer over medium heat for about 15 minutes to soften and bring the natural juices out of the vegetables. 
    Remove the lid and add the spices, cooked lentils, ground almonds and a little water if needed to keep the mixture for becoming too dry. Stir well, replace the lid and allow it to cool slowly in the pan. 
    Taste and adjust salt. Cool and puree.
    The filling is ready to use or transfer to a large bowl, cover and store in the refrigerator until ready to use. 
  • Preheat the oven to 350. Place parchment paper on top of a baking sheet, or muffin tins can be used.
    When ready to bake the buns, roll out the bread dough after the first rise, to a long strip of dough about 8 inches wide. Spread the filling on top of the dough, leaving an inch along the long side without filling.
    On the other long side, begin to tightly roll the dough, jelly-roll style, until a long thin rolled dough has been formed. 
    Cut the dough into 24 pieces. Place each piece on the prepared baking sheet or in regular size muffin tin, exposed rolled side up.
    Whisk the egg with a little water and brush the egg wash over the exposed rolled side. 
  • Bake for 25 minutes or until the dough is golden brown. Once baked the filling will turn a vibrant purple color. 

Video