How to Make Masala Butter Bun (Traditional & Healthy Version)
The Masala Butter Bun is a beloved snack found across Singapore’s bustling kopitiams and hawker centres, showcasing the Lion City’s vibrant Indian fusion cuisine. This snack is inspired by North Indian flavors but has been localised for Singaporean palates, evolving into a hearty lunch or tea-time treat. Fluffy, lightly toasted buns are slathered with aromatic spiced butter and filled with a tangy, savoury masala potato mix, creating an irresistible balance of comfort and spice. Singapore’s multicultural food scene celebrates such fusion dishes, where Indian spices meet local bakery goods. The Masala Butter Bun has become a staple for those seeking a quick yet satisfying vegetarian meal, especially during the busy lunch rush in the CBD or at your favorite neighborhood kopitiam. Its aroma and bold flavors are a testament to Singapore’s penchant for blending cultures, making it ideal for anyone who loves a robust, satisfying bite without compromising on health. This healthy version uses less butter and more vegetables, making it lighter but just as flavorful.
Ingredients
- 2 Wholemeal hot dog buns (or soft local buns (roti pao))
- 1 medium Potatoes (boiled and mashed)
- 1/4 cup Carrot (finely diced)
- 1/4 cup Green peas (frozen or fresh)
- 1/4 cup Red onion (finely chopped)
- 2 tbsp Unsalted butter (use less for lower fat)
- 1/2 tsp Garam masala
- 1/4 tsp Turmeric powder
- 1/2 tsp Coriander powder
- 1 Green chili (finely chopped, optional for spice)
- 2 tbsp Coriander leaves (chopped)
- to taste Salt
- 1 tsp Lemon juice (freshly squeezed)
Step-by-step instructions
Step 1 · Boil the potato until soft
Boil the potato until soft, then peel and mash. Prepare the diced carrots, green peas, and chopped onions.
Step 2 · Heat 1/2 tablespoon butter in a non-stick pan
Heat 1/2 tablespoon butter in a non-stick pan. Sauté onions until translucent, then add carrots and peas. Cook until vegetables are tender.
Step 3 · Mix in the mashed potatoes
Mix in the mashed potatoes, garam masala, turmeric, coriander powder, salt, and optional green chili. Stir well to combine.
Step 4 · Add chopped coriander leaves and lemon juice
Add chopped coriander leaves and lemon juice. Mix and remove from heat. Let the masala cool slightly.
Step 5 · Split buns without cutting through
Split buns without cutting through. Spread remaining soft butter inside and outside each bun.
Step 6 · Stuff the buns with the warm masala filling
Stuff the buns with the warm masala filling. Press gently to secure the filling.
Step 7 · Toast the stuffed buns on a dry non-stick pan over medium heat unti...
Toast the stuffed buns on a dry non-stick pan over medium heat until golden and crisp on both sides.
Step 8 · Serve hot
Serve hot, garnished with extra coriander leaves if desired.
Why this recipe is healthy
By swapping regular white buns for wholemeal and using more vegetables, this version significantly increases fiber and micronutrients while reducing empty calories. Limiting butter and opting for plant-based fillings makes it heart-friendly and suitable for weight management. It’s a guilt-free comfort food that doesn’t sacrifice authentic Singaporean flavor.
A note on tradition
The Masala Butter Bun is a testament to Singapore's hybrid food culture, often enjoyed at local kopitiams and Indian-Muslim stalls. Its roots trace back to Indian street food, but the adaptation with local buns and available vegetables makes it uniquely Singaporean. It’s eaten as a quick lunch or hearty snack, especially popular during the midday rush in hawker centres.