Warm milk by placing it in the microwave for 20 seconds or so.

Add sugar to milk and mix well.

Then add in the Active Dry Yeast and set aside for 10 minutes. The yeast should have "ballooned" by this time and be frothy.

Add 1 cup all-purpose flour and 1 cup whole wheat flour to a bowl and then add the milk/yeast mixture to it. Mix with a wooden spoon - not metal, please.

Then add in 1 (one) egg, salt, and melted butter (I melted my butter by placing it in the microwave in a microwave-safe bowl and microwaving it on 20 second intervals until it was melted).

Add in the other 2 cups of wheat flour and mix well. At this point, you can set the spoon aside and use your hands to knead the dough.

When the dough is slightly tacky, place it in a large greased bowl. Wrap bowl with plastic wrap. Place a warmed towel over it and place in a dark dry place for 1 hour to proof.

While this is proofing you can make the filling.

Chop the onion and add it to a pan over a medium flame with the oil.

Let the onion saute for about 10 minutes, mixing as needed with a spatula.

Chop the garlic and grate the ginger and then add these to the sauteing onion. Saute another 2 minutes or so.

Then, push the onion mix to the side of the pan and add in the chicken.

Sprinkle in the smoked paprika, coriander, cumin, and turmeric and saute until all the liquid from the chicken has evaporated.

Then add in the tomato paste and salt and stir well. Add in the salt and pepper and chili powder if using. You might want to taste the filling at this point to see if the salt needs to be adjusted according to your taste.

Then add in the peas, saute another 2 minutes, and set aside to cool a bit.

When the dough has proofed and has doubled in size, remove the plastic wrap and towel and punch the dough down. Then, split the dough into 2.

Wrap one part with plastic to keep moist and spread the other one out using a rolling pin.

Use a bowl to cut circles into dough.

Spoon 2 or so tablespoons of filling into each circle.

Seal the buns by flipping the sides over the filling and pinching them together.

Then lay buns down, with the sealed side on the bottom on a parchment-lined baking tray.

Repeat until all the dough and filling are used up.

Preheat oven to 175 degrees Fahrenheit, place a damp kitchen towel over the stuffed buns, and place them in the oven to proof for another 30 minutes.

When they are done, they should be slightly bigger.

Remove the proofed stuffed buns from the oven

And, preheat the oven to 375 degrees Fahrenheit.

Beat the remaining egg and brush it over the buns.

Sprinkle buns with sesame seeds and place in a 375-degree Fahrenheit oven for 20-22 minutes so buns bake and tops are golden.

When time is up, remove buns from the oven and turn the oven off.

Enjoy buns warm or at room temperature.