Ingredients

• 1 1/2 cups + 3 tbs wholewheat flour
• 1/2 cup + 2 tbs water
• 2 tbs sugar
• 3/4 tsp yeast
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1/4 cup oil

For the filling

• 1 ripe plantain
• 1/2 cup flattened rice/aval/poha
• 1 cup dessicated/ fresh grated coconut
• 1/2 tsp cardamon powder
• 4 tbs jaggery
• 6 cashews, chopped

Method

For the filling

Heat a pan. Add 1 tsp ghee.

Add 1 ripe plantain cut into small pieces.

Add 3 tbs jaggery. Mix until jaggery melts.

Add 1/2 cup poha/flattened rice. Mix well.

Add 1/2 tsp cardamom powder and 1 cup fresh/dessicated coconut. Mix well and cook for 2 minutes.

Add 5-6 chopped cashews.

Remove from heat and allow to cool down.

For the bun

Take 1/2 cup + 2 tbs lukewarm water in a bowl.

Add 2 tbs sugar and 3/4 tsp instant yeast. Mix well. Add 1/4 cup vegetable oil.

Take 1 1/2 cup wholewheat flour in a bowl. Add 1/2 tsp salt and 1/4 tsp baking powder. Mix well.

Add to the wet mixture. Mix well with a spatula. We will get a shaggy dough. Cover and rest for 5 minutes.

Transfer to a work surface. Start kneading. Add 3 tbs wheat flour little at a time.

Knead well for 8-10 minutes until you get a smooth dough.

Transfer to a bowl and allow to proof for 1.5 to 2 hours or until doubled in volume.

Knead it again for a minute. Shape into a log and then divide into 8 equal portions.

Take one portion (keep the rest covered). Shape into a ball and then roll into small round disc.

Roll the edges with the rolling pin. The edges should be thinner than the centre.

Repeat the same with remaining portions.

Take one and place 2 tbs of the plantain filling in the centre.

Pleat the edges around the filling to enclose it completely. Push the filling with your thumb while pleating. Remove the excess dough. Shape again using your hands to a ball.

Cover and rest for 30 minutes.

Steam for 8-10 minutes.

Allow to cool down and enjoy.