Veg Curry Bun Recipe (Curry Bread)

The Veg Curry Bun, often known as Indian-style curry bread, is a tasty deep-fried bun filled with spicy, creamy vegetable curry. The outer layer is made of soft yeast dough, which is then coated with breadcrumbs and fried till golden and crispy. Inside, you’ll find a mouthwatering curry made with potatoes, carrots, beans, onions, and a few special spices that make it very comfortable. It’s crispy on the outside but soft and spicy on the inside, like a mouthful of heaven! It never fails to impress when served with tea in the evening or at a party.

Veg Curry Bun

It’s very comforting to hold a warm, crispy curry bun and take that first bite where the soft bread meets the spicy filling. It reminds me of my childhood, when we used to have stuffed buns from a small bakery near our house. I’ve always wondered how they got it so perfect inside and out. Making it at home recalls those lovely moments.

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My family likes it just as much, especially the kids, who call them “curry bombs” because of the surprise within. They enjoy chewing on it during teatime or on road trips. It stays soft for hours, making it perfect for packing in a lunchbox. It’s one of those foods that’s delicious, filling, and always popular. For More authentic recipe, check my Japanese Curry Bread.

About Veg Curry Buns

This recipe combines the richness of bread with the vegetable curry—two favorites in one. It is based on Japanese curry buns, but with a unique Indian flavor. The curry is made in the same manner we would for chapathi or rice, but with added texture from cashew paste and a touch of tomato ketchup for tang and sweetness.

To make these buns, prepare a basic yeast dough, boil a simple mixed veggie curry filling, gently stuff it, and then coat and deep-fry it to perfection. You’ll love how each bite balances crispness with softness, spice, and subtle sweetness. It’s perfect for parties, snacks, or a fun weekend family treat.

I remember the first time I tried this: it was a rainy day, and I had some leftover Sabzi. I simply thought, “Why not put this inside the dough and fry it?” Since then, it has become a family favorite, especially when paired with hot chai. I’ve started cooking it whenever guests stop by because it’s always well appreciated. It’s also one of those dishes that kids love to help with, such as shaping the buns. And believe me, the kitchen smells incredible while they’re cooking!

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Why This Recipe Works

The recipe works well because it uses simple, everyday ingredients that are easily available. The dough is soft, easy to knead, and rises well, even for beginners. The curry filling is tasty but not extremely hot, making it suitable for all ages. The breadcrumb coating adds the perfect crunch and gives the bun a beautiful golden finish. The contrast between the crunchy top and the soft, creamy middle is what makes each bite so enjoyable.

The recipe also works well because it may be made ahead of time. You may prepare the curry and dough ahead of time, making the final steps quick and simple. It’s excellent for parties, teatime snacks, or weekend cravings that require a lot of last-minute planning. Furthermore, the recipe is customizable; you can change the vegetables and seasonings depending on what is available. This recipe can be mild, spicy, fried, or baked.

Ingredients for Dough

All-purpose flour (1½ cups): This is the main ingredient in our bun dough. It gives the bun a nice, fluffy texture after cooking. I usually use maida here because it works well for frying and has a smooth finish.

Sugar (1 tbsp): Sugar activates the yeast and gives the dough a light, nice flavor. It’s not to sweeten the buns, but to somewhat balance the flavor.

Dry yeast (1 tsp): This is what makes the dough rise and become airy. When mixed with warm water and sugar, it activates, giving the buns their fluffy texture.

Salt (1 tsp): A pinch of salt improves the other flavors in the dough. Without it, the buns could taste flat.

Oil (1 tsp): I knead in a little oil to make the dough smoother and easier to handle. It also helps to keep the buns soft after cooking.

Curry Bun Filling Ingredients

Oil (2 tbsp): Used to make masala and sauté veggies. You can use whatever cooking oil you choose.

Fennel seeds (1 tsp): These give a lovely aroma and a slight sweetness to the filling. It isn’t overpowering, but it adds a great background flavor.

Vegetables – Onions give the curry base its flavor. As it cooks, it softens and sweetens, giving the filling more depth. Vegetables adds substance and taste to the fish

Spice powders : spices is the last touch that brings all of the spice flavors together. It gives out the unique Indian curry aroma.

Tomato ketchup (2 tbsp): Yes, ketchup. It may sound unusual, but it gives a slight sweetness and tang to the curry, balancing out the flavors and making it feel fuller.

Cashews (6, ground to paste): I mix these with a little water to get a creamy paste that adds richness without using cream. It’s mild, but it makes the curry appear smoother and more delicious.

Hacks

● Shortcut with Store-Bought Dough- If you don’t have time or don’t want to knead, store-bought bread or pizza dough will work. Allow it to come to room temperature before shaping to make the process easier. This method has worked wonderfully for me when unexpected guests have come. It saves time while giving soft and tasty buns.

● Baked or Air-Fried Option- If you don’t want to deep fry your buns, bake them at 180°C for 15-20 minutes. Brushing a little oil on top helps them turn golden and crispy. Air frying yields good results with little oil. It’s a lighter, mess-free option that still tastes delicious.

● Add a Cheesy Twist- Before you seal the bread, add a small cube of cheese to the curry. It melts well when cooked, resulting in a creamy core. This cheesy version is popular among children, as well as among adults. It’s a simple way to make the recipe more interesting.

● Make It Vegan-Friendly- To make the buns vegan, take out the cashew paste from the curry filling. Thick coconut milk can be used to get a similar creamy feel. It maintains a great flavor without using dairy. This little change makes the dish perfect for everyone.

Veg Curry Bun with Step by Step

1)Take all purpose flour in a bowl.

2)Add in sugar

3)Add in salt.

4)Add in dry yeast

5)Pour in warm water and knead to a soft dough.

6)Once the dough is mixed well. Cover and set aside some place warm so it can double in size.

7)Meanwhile let’s make the filling. Heat oil and add in some fennel seeds.

8)Add in onions

9)cubed potatoes

9)Add in carrots and beans.

10)Mix in some finely chopped tomatoes

11)Season with salt and mix well.

12)Cover and cook on low till the vegetables is cooked.

13)Add in spice powders.

14)Mix well.

15)Add in some tomato ketchup for taste.

16)Mix well completely.

17)Add in cashew paste.

17)Mix well till it is creamy. Curry filling is done.

18)Divide the dough into equal portion.

19)Flatten a dough

20)Spoon some curry filling inside.

21)Seal from all sides carefully.

22)Repeat the process for all the dough. Now dunk the dough ball in some cornflour slurry. Mix 2 tbsp cornstarch with some water to form a thin liquid.

23)Coat them in breadcrumbs.

24)Deep fry in hot oil.

25)Fry till both sides is golden brown.

26)Serve

Expert Tips

● Don’t overfill the buns: Do not overfill the buns because this will make sealing them difficult and messy. If the filler leaks, it may crack open while frying, causing oil splashes. Simply take a spoonful of curry and carefully close it. Press the edges firmly to keep everything sealed while cooking.

● Baking Tip: If you’re baking the buns, preheat your oven to 180°C. Brush the tops lightly with oil to turn golden and keep them from drying out. Bake for 15-20 minutes, or until crispy and nicely browned. Allow it cool for a few minutes after baking so that the filling can properly set before serving.

● Storage: These buns are best served fresh and hot, but leftovers can be stored in the refrigerator for up to a day. Reheat them in the oven or air fryer to restore their crispiness; they taste close to fresh. Avoid microwaving because it will make them mushy and soft.

● Serving: Serve the curry buns warm with green chutney, tomato ketchup, or garlic mayonnaise on the side. They go well with a cup of chai or as a full snack during evening tea time. If you want to make it a more basic dinner, serve them with light soup.

FAQ

1. Can I use wheat flour instead of maida?

Yes, you can. However, buns made purely from atta (wheat flour) might be heavy. I usually use a mixture of half maida and half atta to keep them soft while also making them slightly healthier.

2. Can I freeze these?

Yes, these buns freeze well. The best procedure is to fry them halfway, then let them cool fully before freezing. When you’re ready to eat, simply defrost and fry until golden and crispy—they taste great!

3. Is it okay to skip cashews?

Absolutely. If you don’t want to use cashews, reduce the curry’s water content slightly and add a teaspoon of cream or thick coconut milk to keep it creamy. The taste will stay excellent.

4. Can I make this without breadcrumbs?

Yes, you can make it without breadcrumbs, but you will miss out on the extra crunch. Crushed cornflakes or rava (semolina) are a basic coating substitute with a great texture.

Variations

● Chicken version: To add protein to the veggie curry filling, toss in some minced chicekn. It balances the spices perfectly and provides a delicate, creamy flavor with each bite. This method is very handy if you want to make the buns more filling.

● Cheesy filling: If you like cheese, insert a small cube of mozzarella in the center of the curry. As the bread cooks, the cheese melts, resulting in a gooey treat when you bite it. It’s quite popular with kids (and adults!).

● Baked version: To make a healthier version, avoid deep frying and instead bake the buns at 180°C for 15-20 minutes. Brush the tops with a little oil before baking to ensure they turn golden and don’t dry. They still taste great and feel little lighter.

● Spicy masala version: If you want extra spice, add chopped green chilies or a dash of black pepper to the curry. To give a tasty, tangy kick, sprinkle chat masala or chili flakes on top of the buns just before serving.

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