firstly, in a large kadai heat 2 tbsp oil. add 1 tsp cumin, ½ tsp chilli flakes, 2 chilli. saute slightly until it turns aromatic.

add ½ onion, finely chopped and 1 tsp ginger garlic paste. saute until the onions soften slightly.

further, keeping the flame on low add ½ tsp turmeric, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp chaat masala and ½ tsp salt.

saute until the spices turn aromatic.

now add 4 potato and mix well combining everything well.

finally, aloo masala is ready. keep aside to cool completely.

firstly, in a large bowl take 1 cup warm milk, 2 tsp sugar and 7 gram dry yeast.

mix well making sure everything is well combined. i have used instant dry yeast, so i am not waiting for the yeast to activate.

add 2 cup maida and ½ tsp salt.

start to knead to dough gently without putting much pressure.

knead to a smooth and soft dough adding milk as required.

tuck the dough and cover it with a cloth.

rest in a warm place for 2 hours or until the dough doubles.

after 2 hours, punch the dough and knead to smooth dough.

pinch a ball sized dough and dust with maida.

roll gently, keeping the sides thin.

now place a ball sized aloo stuffing in the centre.

start to create pleats making sure to have pleats close by.

pinch off the excess dough and seal tight.

rest the bao bun for 10 minutes, before steaming.

now steam the bun leaving some gap in between. make sure to steam for 10 minutes or until the bun turns shiny and soft.

finally, enjoy a steamed bun when it is hot.