Dough - Refer recipe here

Potato Mixture - Refer recipe here

Spicy Red Chili Garlic Chutney - Refer recipe here

Assembling and proofing the buns

• Divide the dough into equal size portions. For one ball take around 70 grams of dough if you prefer measuring.
  
• Flatten the dough between your palms.
  
• Add around 1 teaspoon of Garlic and Red chili chutney and spread it leaving the edges.
  
• If using green coriander chutney add it too. The green chutney should not be watery or else the buns would soak.
• Now add 2-3 tablespoons of potato mixture depending on the size of your bun. Do not overfill.
  
• Grab the edges and seal the pav or the bun all over.
  
• Just roll the bun in between your palms to even it out.
  
• Place the bun on a greased baking tray leaving some space in between.
  
• Similarly, roll the remaining buns and place it on the baking tray.
  
• Place it in a baking tray and let it proof for 1-1.5 hours until double.
  

Baking

• Once done, preheat the oven to 200 Deg C/ 390 Deg F
• Lightly brush the pav/buns with some water or vegan milk, or regular milk.
  Water / Vegan Milk / Regular Milk
• Bake it in a preheated oven at 200 Deg C/ 390 Deg F for 20 mins.
• Once done remove, and apply olive oil or butter (If not vegan) all over.
  Vegan Butter / Oil
• Let it rest in the tray for 5 mins.
  
• After 5 mins remove it and let it cool down completely on a rack.
• Buns can be stored in a bread container or wrap it in a muslin cloth and keep it in a container. They stay moist.