Air fried Stuffed Buns/ Bun Nirachathu

Air fried Stuffed Buns/ Bun Nirachathu




One among the most nostalgic Ramadan eats is this Thalassery specialty called bun Nirachathu, where a filling of chicken masala and boiled eggs are stuffed and sealed with dampened and flattened bread (that was removed to fill the bun). 

It is an easy snack that can be prepared easily if you have the filling prepared in advance. This Holy month is all about Ibadaah, and the last thing we want is to consume all the time in making food for iftar. Bi ithnillah. 

Usually these buns are fried in ghee, (where my mom patiently fries all sides in a small deep pan one by one)here I just spread a bit of the ghee and air fry, which covers up the smell of the egg too. Do not consume immediately after airfrying, as the exterior may become a bit hard, after 5-10 minutes, they gain back the fluffy texture. Airfryer them is so easy, where you don’t have to give your attention.

Ingredients: 

Pav buns 

  • 150 gms Boneless Chicken 
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Kashmiri Chilli removed

For Chicken Masala:

  • Coconut oil
  • 1 Onion, chopped finely
  • Curry leaves, chopped
  • Salt, as required 
  • 1 small Green Chili
  • 1 tsp Ginger Garlic paste
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Kashmiri Chilli powder
  • 1/4 tsp Garam Masala
  • 1/2 tsp Ghee 
  • Hard Boiled Eggs 

Egg wash:

  • 1 Egg 
  • Coriander, leaves chopped
  • 1 tbsp Milk
  • 1/2 tsp Ghee

Ingredients:

  1. Marinate the chicken in turmeric powder, chilli powder and salt and boil the chicken for 7-8 minutes, once cooked and cooled slightly shred and set aside.
  2. Pour the coconut oil in a pan and add the finely chopped onion, chopped curry leaves, salt as required and sauté until translucent.
  3. Next add the ginger garlic paste and a dash of leftover chicken stock water (optional).
  4. Next add in the turmeric powder, red chilli powder, garam masala powder, sauté for a minute.
  5. Next add in the shredded chicken and add the ghee and mix well. 

  6. Boil eggs to hard boiled, peel the eggs and set aside.
  7. Cut the eggs into quarters. 
  8. Using a paring knife, score the underside of the bun by deeply and carefully cutting and removing the bread and crumbs inside and set aside. 
  9. Now stuff the buns with the chicken masala and add the quarter eggs and dampen the removed bread and crumbs and flatten and attach and press to cover the masala and eggs. 
  10. Now prepare an egg wash of chopped coriander leaves, a dash of milk and ghee and whisk well. 
  11. In a airfryer safe cake tin, line the tin with parchment or baking paper and place the stuffed buns, now smear the egg wash on the buns and airfry at 170 deg C for 5 minutes and brush little ghee over the buns and airfry again for 5 minutes, remove from airfryer and consume after 10 minutes.


Note: You can prepare the same with beef filling too.

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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