Xacuti Stuffed Buns
The options I had with X were the huge and massive array of Xmas goodies which frankly in April sounded so ridiculous until a friend of mine mentioned Xacuti tarts and then someone else said you get these Xacuti Buns in Goa and I was clear that is what I wanted to bake.
Xacuti is a Goan dish derived from it's Portuguese cousin Chacuti (like so many other things in Goa), it gets it's unique flavour from a mix of poppy seeds, coconut and dry red chillies. Usually made with Chicken or Lamb, I have eaten a prawn once in a while too and nowadays ofcourse there is Mushroom and Paneer Xacuti (ok, don't throw stones on me now)
Though Xacuti is typically a curry, I made a dryish version with boneless chicken to stuff in the buns and the flavours really went well. We had it for breakfast and then a reheated a couple of them next day for evening tea and it has still great.
Chicken Xacuti filled Buns
For the dough
For the filling
For the Xacuti Masala
- In a heavy bottom pan, dry roast all the masala ingredients on a low flame till fragrant. Let it cool for sometime and then ground to a fine paste
- To make the dough, mix together all the ingredients till well blended and then using your hands knead the dough for 7-8 minutes till it is smooth and stretchy. If using kitchen aid or other stand mixer, mix the ingredients using the ballon attachment and once mix, use the dough attachment to knead the dough till smooth for about 5 minutes or so. You can also knead the dough using a food processor's kneading blade. Put all the ingredients in the bowl and knead till the dough forms a smooth ball. Once the dough is kneaded, grease it with olive oil and set aside in a large bowl loosely covered with a muslin cloth or cling film the bowl. Let the dough stand for atleast one hour or double in size.
- While the dough is rising, prepare your filling. In a kadhai, heat oil and add sliced onions to it. Sauté till transparent and at this point add the tomato, sauté till tender. Add 2 tbsp of Xacuti masala and chicken. Fry for 2-3 minutes and then add 2-3 tbsp of water, cover and cook till chicken is tender. Set aside for cooling.
- Once the dough is done rising, press the dough to knock back all the air and knead for 2 minutes. Distribute the dough in 6 equal parts and make rounds balls. Set aside for 5 minutes.
- Taking one ball at a time, press them down and put 3-4 tbsp of stuffing in the middle just like you stuff your paranthas and seal well. Roll in a round again and keep in a greased pan. You can use a square pan and keep them 2 inches if you want perfect rounds but I really like the idea of pulling buns out like pav and hence I keep them together or use a round pan for baking.
- Repeat for all 6 balls and then set aside for 30-45 minutes for proofing. Once almost double or when the dough doesn't bounce back when touched with a finger, heat your oven at 190C.
- Glaze the buns with a beaten egg or water + oil. Sprinkle some sesame seeds on top and bake for 18-20 minutes till the buns are golden brown.
- Serve warm with tea, soup or milk depending on the time of the day you are having these :)
Don't eat chicken or don't like Xacuti? This recipe can be used for any filling you want. Left over sabji, your favourite aloo stuffing, scrambled paneer, tofu, stir fried veggies, kheema. Let your imagination run wild by changing the filling. The buns recipe is 100% fool proof and will never fail you :)