In a mixing bowl add the Warm Milk and sugar. Mix well, then add Yeast. Stir and keep aside for 10 mins for blooming.

Add the flour, salt, milk powder in a bowl and mix well. Once the yeast mixture froths and activates add the mixture in the center of the well and mix to make a sticky, soft, paste kind of dough. If your dough does not turn out to be a sticky, soft, paste kind of mass add more warm milk to make it so.

Now add Oil and start kneading the dough. Knead this for 15 mins, by that time this pasty dough would form into a kind of ball of dough. Once kneaded, transfer to a greased bowl, cover and let it proof for One Hour or until doubled in a warm place.

For stuffing, slice onion and mushrooms. Heat a pan, add oil, keep flame high and add onions, mushrooms and chopped chillies. Keep stirring until moisture evaporates. Switch off the gas, add garammasala and salt, mix well.

Once the dough is doubled in volume, take it down to your dusted working surface and knead it for a minute. Divide into 4 equal portions.

Divide stuffing into 4 portions. Flatten each dough portions make sure the edges are thinner than the center and fill each with stuffing mixture. Gather the edges and press to seal. Sprinkle some flour if it feels it's extremely sticky.

Preheat oven to 200 C.
Once the stuffed buns have proofed, brush generously with milk gently. Place inside the oven and bake for 15 Minutes at 200 C.