Whole Wheat Methi Buns

“Whole Wheat Methi Buns” these are light and fluffy buns flavoured with Fenugreek Leaves and Carom Seeds. They are easy to make and yummy to eat.

“Whole Wheat Methi Buns”


Whole wheat Flour (Aata) – 1 cup
Dry Yeast – 1 teaspoon  (approx 5gms)
Sugar – 1 tablespoon (approx -15 gms)
Salt – 1 teaspoon (approx – 5 gms)
Water, lukewarm – 1/2 cup (approx-100 ml)
Olive oil – 1 tablespoon
Kasuri Methi (Dry Fenugreek leaves) – 1 tablespoon
Ajwain (Carom Seeds) – 1/4 teaspoon
Butter for brushing the buns.


Add sugar to lukewarm water, when almost dissolved add the dry yeast and mix well so all the yeast is dissolved.
In a large bowl add the Whole wheat flour along with ajwain and dry fenugreek leaves, salt and mix well and add the ready yeast mixture and make a dough. Put the dough in a greased bowl, cover with a moist muslin cloth or you could also cover with cling film. Keep the dough in a moist place to rise for 30 minutes.

Add 1 tablespoon olive oil and punch down the dough, cover with cling film and let it rise again for 30 minutes.

Punch down the dough.
Turn out the dough onto a lightly floured board and kneed. Now divide the dough into 8 small balls and place them in a greased baking dish, allowing enough space for the buns to expand.
Cover the tray with cling film and let it rest for another 15 minutes.

Pre- heat the oven at 190 degree Celsius or 375 degree Fahrenheit. Place the ready dough in the pre heated oven and let it bake for 18 -20 minutes.

Once done the crust will have a golden brown colour.

Brush the buns with butter and let it cool over wire rack.

Serve warm with tea or coffee.

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