With 1/2 cup of warm water add in 3/4th teaspoon of dry yeast and 1 teaspoon of sugar. Keep aside for 7-8 minutes to activate the yeast.
Take a carrot, wash, peel and grate.
With 2-3 tablespoons of water grind them to a paste.
Strain the carrot pulp through a muslin cloth to extract the juice. Alternately you can extract the juice of carrot with a juicer.
Sieve together 2 cups of all-purpose flour and 2 teaspoons of baking powder.
Add in salt, olive oil and mix. Make a hole at the center and add in the bloomed yeast mixture. Mix well with fingertips.
Now add carrot juice to make a soft and pliable dough. Use juice 3-4 tablespoons at a time to make the dough, I used almost 1/2 cup of juice to make the dough.
Cover and keep the dough in a moderately warm place of your kitchen for at least 2 hours.
After 2 hours, the dough will be almost double of the size.
Knead the puffed dough for 5-6 minutes more and make a log.
Make 10 balls out of the log.
Take a ball and roll into a 7 cm diameter little thick and oblong shape disk.
Rub 2-3 drops of olive oil or any vegetable oil.
Fold the patty into half and place it to a folded baking/parchment paper.
Similarly, make all the half-moon shaped buns and place them to the individual folded the baking sheet.
Place them with baking sheets to a steamer.
Sprinkle some black sesame seeds to each bun. You can avoid the step if you don't like black seeds. Instead, you can sprinkle some sesame seeds.
Boil sufficient water in a steamer and steam the buns for about 10 to 12 minutes. The buns will be puffed after steaming.
Remove from steamer and keep aside to cool down. My steamer is small and so I steamed the buns in two batches.
For the spicy spread, take 3 tablespoons of thick yoghurt in a bowl, add 1 teaspoon of hot chilli sauce and mix well. Keep aside.
For the stuffing take 1 cup of boiled chickpeas to a mixing bowl.
With a potato smasher, smash the chickpeas partly.
Add in 1 teaspoon of chilli sauce, 1 teaspoon roasted and crushed cumin seeds, 1/2 teaspoon of chat masala and salt to taste. Mix well.
Also, add in some onion and deseeded tomato chunks and chopped coriander leaves. Mix well to make a spicy chat.
At the time of serving, take one steam bun or bao, spread some yoghurt -chilli mixture to the cavity.
Stuff the prepared chat and top with some yoghurt-chilli sauce, sweet and sour tamarind sauce and some carrot julienne.
You can serve them as a snack for your family and friends. I am sure they will love to have them.
