Heat 1tbsp oil in a pan, once oil becomes hot add cumin seeds, once they splutter add sesame seeds and finely chopped onion, cook it for 8-10min till onion becomes soft, then add green chilli, ginger & garlic paste mix well & again cook for 5min, then add salt & coriander mix well switch off the gas.
Take warm water in a bowl add sugar & yeast mix well, cover it & let it rest for 10-12min.
In another big mixing bowl take whole wheat flour, the onion mixture, salt mix well, then add proofed yeast mix & slowly add milk while kneading the dough (you may need more or less milk) knead it on a clean kitchen counter.
You can add little oil if the dough gets sticky, you will have to knead it for 12-15min till the dough is soft and pliable.(Do not add extra flour if the dough is sticky, keep kneading it will get to the right consistency)
Then transfer the dough in a well oiled bowl, cover it & let it proof for an hour or two in a warm place, the dough will double in quantity.
After 2 hours, punch down the air from the dough, take it on a clean kitchen counter & knead it for 5 min, then shape it into small balls & place it in a round cake tin (grease the pan with oil nicely before placing the dough balls)
Place the smooth side up in the cake tin, brush some milk over the dough balls, sprinkle little coriander & chilli flakes on them, cover it & let it proof again for another hour, or till they become puffy & cover all the space in the cake tin.
Then bake them in a preheated oven for 25 min over 190°c till they become golden in colour.
After 25min, remove the buns from the oven brush some butter on them & again bake it for 3-5min over 220°c for that golden brown colour.
Once out of the oven, let them cool for 10min, then remove the buns on a wire rack & serve warm with any soup.
