Alright, fam, let's talk about the No Oven Chilli Fish Stuffed Bun—your new BFF for snacking goals. Picture this: soft, fluffy buns brimming with spicy, saucy chilli fish filling, and here's the kicker—you don't even need an oven to whip these up. Yup, you heard that right. It's the ultimate life hack for when you're craving something fancy, but the oven's out of commission or, let's be real, too much effort. This no oven chilli fish stuffed bun recipe is an all-in-one snack-meal combo that's as wholesome as it is delish. Think golden pan-cooked buns with a glossy finish and an inside that's bursting with bold flavors—hello, spicy fish, tangy sauces, and a kiss of umami. It's like your favorite street food got a chic makeover. Perfect for when you want to impress your crew (or just yourself) without breaking a sweat. The best part? You don't need fancy tools or MasterChef skills. Just some basic ingredients, a non-stick pan, and a little TLC to nail these buns like a pro. It's comfort food meets convenience, and we're here for it. So, what are you waiting for? This no oven chilli fish stuffed bun recipe is your one-way ticket to flavor town! Bonus: it's great for parties, quick dinners, or that midnight snack attack. Go get your bun game on!

• 2 cup maida
• 1 egg
• 1 tsp active yeast
• 1/4 tsp sesame seeds
• 2 tsp milk powder
• 1 tsp sugar
• 2 piece boneless fish
• 2 tbsp oil
• 1 medium green capsicum
• 1 medium red capsicum
• 2 tsp butter
• 1 medium onion
• 5 clove garlic
• 4 green chili
• 2 tsp tomato chilli sauce
• 1 tsp soya sauce
• 1/4 tsp salt

• No oven? No problem! Let's roll up our sleeves and dive into this super quirky and delish No Oven Chilli Fish Stuffed Bun Recipe that's gonna be a total showstopper. Ready? Let's go! In a mixing bowl, combine milk powder, yeast, and a cup of hot water. Cover it up like a cozy blanket situation and let it chill (well, warm up, actually) in a hot spot for 10 minutes.
• After the yeast party's over, throw in flour, salt, and oil, and work that into a sticky dough mess. Don't freak out—it's supposed to be like this!
• Dust a little flour on it and knead your dough baby until it stops clinging for dear life. Smooth it out with a touch of oil, tuck it in under a cover, and let it nap for an hour.
• When you peek back, it'll have doubled in size—yeast magic! Knead it once more into a soft, pillowy dough.
• Heat 1 tsp oil in a pan and toss in some finely chopped onion, green chili, garlic, tomato, green capsicum, and red capsicum.
• Saut like you mean it until everything's looking tender and vibey.
• Add your slightly fried and mashed fish to the mix. The flavors? Already fire.
• Pour in your sauces (you know the drill—soy, chili, whatever makes you happy), add salt, and stir everything on a high flame for a couple of minutes until the filling is popping. Set it aside for now.
• Grab small portions of your dough and roll them out like mini rotis.
• Cut four slits from the center outward to create corners, then plop a tablespoon of that spicy fish mixture right in the middle.
• Fold the edges over and shape them into little roses—yes, you're an artist now. Brush those beauties with butter like a pro.
• To bake these buns without an oven, grab a kadhai or pressure cooker, pop a vessel or stand inside, cover, and preheat it on medium heat for 10 minutes.
• Place your rose buns carefully on the stand, cover, and let them bake over low flame for 25-30 minutes. Keep an eye on them as they transform into golden buns of joy.
• Give them a solid 20 minutes to cook through.
• Turn off the heat, open the lid (the suspense is real!), and gently remove your buns from their cozy cooker.
• Brush them with more butter—because why not?—sprinkle sesame seeds on top, and let them cool down to room temp. Now grab a plate and serve up these no oven chilli fish stuffed buns. Boom, you nailed it!