Stuffed Pav/Bun (Bun Nirachath)

 Stuffed Bun/ Bun Nirachath is a famous Ramadan Recipe in the Malabar Region. The traditional ‘Bun Nirachath’ is prepared by using brain roast or any other spicy meat filling. You can use any filling of your choice. Here , I have prepared this tasty snack with a less spicy Chicken- Veg mix as the filling, as it also suitable as a kids snack. 

Ingredients:-

Onion, finely chopped            - 1

Ginger garlic paste                  - 1 tsp

Grated Carrot                            - 1 cup

Beans, finely chopped            - 1 cup

Boneless chicken                      - 200 gm

Pepper powder                         - ½ tsp

Any sunflower oil                     - 3 tbsp

All Purpose flour/ Maida      - 3tbsp

Salt to taste

Method:-

To Prepare filling

Cook chicken pieces with pepper powder,salt to taste  and a little bit of water in a pressure cooker. Let it cool and cut them into very small pieces.

In a pan, heat 2 tbsp oil and saute chopped onion and ginger garlic paste.

Add grated carrot, chopped beans and cooked chicken one by one. Add salt to taste.

If you want to make it spicy, you can add ¼ tsp Red chilly powder at this time.

Actually I haven’t added, as my intention was to serve it for kids and not to be spicy.

But, I have added ½ tsp Chilly sauce and Tomato sauce at this time.

It is up to you. You can make a filing of your choice and taste.

Normally ‘Bun Nirachath’ is prepared with a filling of brain roast or pure meat filling without vegetables. But I have added some vegetables along with chicken as it seems to be a better way to make my kids eat vegetables.

Now, the filling is ready.

Preparing Buns

Add a little bit of water into maida powder in a bowl to make a thick paste. Keep it aside.

Usually small pav bhaji buns are used for preparing ‘ Bun Nirachath’. Since I haven’t got that , I used normal fresh buns. Try to use fresh buns as it will be soft and easy to fill.

1)      Take a bun and cut a portion from its bottom side as shown in the picture.

2)      Keep the cut portion aside. Wash your hands and press the inside of the bun gently with your wet hand to make some more space to fill the mix.

3)      Now, fill the bun with the chicken-veg mix and close it with the cut bun portion.

4)      Join the cut portion using the thick maida paste as shown below.

Repeat steps 1 to 4 with each bun.

Now, buns are ready for the final process.

Beat 2 eggs in a bowl. Add a little bit of salt. 

In a non stick pan, heat 1 tbsp oil.

Dip each filled bun in the beaten egg and then place carefully in the hot pan with oil.

 We can place 2 large (or 4 small) buns at a time in a pan.

      Turn and fry all the six sides of the buns gently using 2 spatulas. Meanwhile add oil to the sides    using a spoon.

 When all the sides are fried well, transfer them into a serving plate.

Serve hot with tomato sauce.