Indian food is more than butter chicken and naan. It’s also baked keema bun(s)
Buns like the the baked keema bun are just one of the street food offerings you’d see in the north. So many people think that Indian food is curry and flat breads like roti, parantha, and naan. But it’s so much more. With the various occupying forces over the centuries and the silk route Indian food is an amalgamation of flavors and techniques. In the north, we share a number of similarities with middle eastern and Afghani cuisine and cooking methods. Whether that’s cooking on an open spit, roasting, or stewing meats.
If you grew up in Asia, Europe, and even parts of Africa, then you know leftovers often go into a bun. It gives them a new lease on life, if you will. In this case, I had lots of yummy keema but was a bit over eating it with roti, so a bun seemed only reasonable.
The buns are quite easy to make, just take a bit of patience and effort. Making the keema is the tougher of the tasks, but as mentioned, you could use just about anything. I’ve changed up my recipe over the years to have yeast in it versus traditional Indian leavening techniques like adding yogurt and baking soda. That makes the flavor of a the bun more like a bao bun, with it’s light, fluffy, sponginess.
As far as pointers go, I’d say just make sure you seal them properly and don’t let it proof so long that the dough begins to collapse on itself. Other than that, the directions are a bit self explanatory.