Prepare the baking dishes by placing parchment paper on the bottom, and rubbing butter on the sides. I baked it in three batches, as my baking dishes were not too big. However, if you have bigger dishes, divide the dough balls accordingly.
Take the divided dough balls, and flatten it on the palm of your hand.
Place a teaspoon of the garlic vada pav powder. Note the way I have flattened the dough, with a depression in the centre where we will place our filling, and thin edges for easy folding.
Place the potato filling ball on top of the garlic vada pav powder.
Fold the edges to cover the filling, pinch and close them.
Tuck the pinched part in.
Place it into the baking dish, leaving atleast 1 inch distance between the buns for them to rise. Cover the baking dish with a moist cloth and let it sit for half hour.
Preheat the oven to 200 deg C, and in the meantime, brush milk on top of the buns and sprinkle sesame seeds. Bake these in the preheated oven for 20 minutes. Then take them out, brush butter on top of the buns, and bake for another 10 minutes at 180 deg C. Take it out, let it cool for 5-10 minutes before serving.