Seeni sambol buns from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 188) by Meera Sodha

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Notes about this recipe

  • ldyndiuk on January 23, 2023

    The filling took a lot longer to cook, which I expected, but it came out well. The actual bread, however, was kind of terrible. The recipe is both specific and vague in that it calls for 4 cups + 2 tablespoons of flour, but doesn’t give a weight. The liquid was a combo of coconut milk and coconut oil cooked with a little sugar and salt, and I think it was not enough liquid. You also add a few tablespoons of water, but my dough was very tough and the bread came out hard and dry. I did add some extra water but clearly should have added more. A lot of work with disappointing results.

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