Moong Croissant

50 gm sabut moong/green gram

1 tbsp of finely chopped capsicum

1 tbsp of finely chopped onion

1 tbsp of refined oil

2 tbsp of grated cheese

Salt to taste

1. Wash and soak sabut moong for about 6 hours.
2. Wash again and cook with ¼ tsp of salt in the pressure cooker with very little water. 
3. After the first whistle, reduce the heat and cook for 3 minutes. 
4. Allow it to cool and then strain it dry.

5. Heat the oil in a pan over medium heat. 

6. Add the onion and capsicum.  Stir fry for few seconds.

7. Add the cooked moong.  Mix it well and remove it from the heat.  

8. Cool the mixture and then add the grated cheese.   Keep it aside.

200 gm flour

60 gm butter

½  cup milk

1 tsp sugar

1 ½  tsp yeast

¼ tsp salt

1. Melt the butter over medium heat and switch off the heat. 
2. Add milk and sugar to the butter and sprinkle yeast over it. 
3. Allow it to rest in a warm place until it becomes frothy. 
4. Sieve flour and salt together and fold it into the yeast mixture to for soft dough.
5. Knead the dough lightly and keep it in a warm place for 1 hour to double its size.

6. After one hour, knead the fermented dough well for about 5 minutes.   

7. Divide the dough into 4 equal portions.

8. Roll them into balls and cover them. 

9. Take 1 ball , flatten it and then  roll out to a 5” x 9” rectangular shape.    

10. Brush the rolled out dough with oil and place one tablespoon of the filling almost at the edge of the width, as shown in the picture.

11. Draw the other width of the rolled dough and cover the filling. 

12. Lightly press all around the filling.

13. Make slits on the remaining part of the dough. 

14. Twist each strip two, three times and take it over the filled portion as shown in the picture. 

15. Press the end of the strip to the edge lightly.  

16. Do the same with the other strips.  

17. Now carefully draw the two ends to a semicircle, pushing the inner circle and stretching the outer.  

18. Place it on a baking tray.

19. Repeat the same steps for the other three balls.

20. Leave the tray in a warm place for about 15 minutes. 

21. Drizzle little oil over the buns. 

22. Bake them in a hot oven 250 degree C for 15 minutes.

23. Serve them hot.  These buns are quite filling and nourishing.