Potato stuffed buns, also called aloo bun, is a type of snack or street food popular in some parts of India. It consists of a spiced potato filling that is sandwiched between a soft, fluffy bun. The potato filling is usually made with boiled and mashed potatoes and spices. The bun is typically served warm and is accompanied by chutney or ketchup. Aloo buns can be found at roadside food stalls or in bakeries that specialize in savory snacks.
Also called palya buns, these scrumptious treats have been popularized by Iyengar Bakery. They are so irresistible that one cannot help but crave more. Palya refers to 'vegetables sautéed with spices' in Kannada, which is generally served as a side dish. In this dish, a potato palya is stuffed into a bun and baked to perfection.
At first glance, these buns might seem ordinary, but with the first bite, you realize they are nothing like a plain bun. The soft, fluffy buns, brimming with a delicately seasoned potato filling, create an enchanting melody in your mouth. Also, check out my full collection of delicious Indian potato recipes.
Why you will love this recipe?
- Flavorful filling: The potato filling is mildly spiced with a balanced combination of seasonings that enhance the flavor of the potato.
- Soft and fluffy texture: These potato buns are soft and fluffy, and easy to make.
- Versatile: The potato filling can be modified to include other vegetables, making it a versatile recipe that can be adapted to suit individual preferences.
- Unique: This unique recipe is a flavorful fusion of traditional Indian dishes into baked goodies. The potato filling, which includes Indian spices, is stuffed inside a soft, fluffy bun that is reminiscent of a Western-style bread roll.
About Iyengar bakery
The Iyengar bakery is believed to be started by HS Thirumalachar, who was from Hassan in Karnataka and its establishment dates back to 1898. It is believed that Thirumalachar owed a sweet shop and learned the art of baking from an Englishman who visited him regularly. His bakery was named BB Bakery and is considered the first of these stores.
The establishment of his bakery led most Iyengars from Hassan and surrounding villages to migrate to Bangalore and set up the very famous Iyengar bakeries. Even today, these bakeries are well-known for the delicacies they churn out every day. Their products include a range of sweet and savory cookies, puffs, bread, cakes, and sweet and savory buns to mention a few.
There are two components to make the palya bun - the potato stuffing and the bun itself.
Stuffing: The stuffing is made with potatoes, peas, onions, and spices. I used boiled and lightly mashed potatoes to make it. I also add some lemon juice to it giving it a perfect tang.
Bun: The bun is made with all-purpose flour, milk, butter, and yeast.
How to make potato-filled buns
Make the filling
Step 1: Boil the potatoes and lightly mash them. The mash shouldn’t have any big lumps in it, and at the same time, have a little bit of small chunkey bite (image 1).
Step 2: Heat oil in a frying pan or kadhai. Add mustard seeds and let them splutter. Add cumin seeds, curry leaves, green chili, turmeric powder, and ginger. Saute for a minute. Add onion and fry until they are translucent (image 2).
Step 3: Add potatoes, boiled peas, salt, and 2 tablespoon water. Mix well and simmer for 1-2 minutes. Add lemon juice and cilantro. Turn off the heat and let the filling cool down completely (images 3 and 4).
Make the dough
Step 4: Heat the milk until it is warm. Add yeast and sugar and mix well. Let it sit for 5-6 minutes until it becomes frothy. In a large bowl, mix flour and salt together. Add melted butter and milk-yeast mixture (image 5).
Step 5: Gradually add water and combine the dough. Transfer onto a flat surface and knead it gently until the dough is soft, smooth, and pliable (8-10 minutes). Cover the bowl with a cling wrap and let it rest in a warm place for about 1 hour (image 6).
Step 6: The dough will be almost double in size after resting. Punch the dough to remove the trapped air. Knead again for 2-3 minutes. Divide into 8 equal parts (images 7 and 8).
Shape and bake
Step 7: Preheat oven to 360 F (180 C) for 15 minutes. Take one part of the dough and spread it into a small disc using your hands. Place 2 tablespoons of the potato filling in the center (image 9).
Step 8: Bring all the ends of the dough together, tuck, and seal completely (image 10).
Step 9: Carefully place the bun on a lined baking tray making sure the tucked side is facing down. Repeat for the rest of the dough (images 11 and 12).
Step 10: Place the tray in the oven and bake for 20 minutes until the bun is golden brown. Remove from oven and brush some butter on top.
Choose the right type of potatoes to make the filling. Russet or Yukon Golds work best for these potato buns. Also, ensure that the boiled potatoes are lightly mashed and free of large lumps while still retaining some small chunks for texture.
Don't overwork the dough. When making the dough for the buns, be careful not to overwork it as this can result in tough buns. Mix the ingredients until just combined and knead the dough gently.
Make sure to preheat your oven to the correct temperature before baking the buns. This will help ensure even baking and a golden brown crust. Once the buns are out of the oven, brush them with butter to add extra flavor and moisture.
Experiment with different fillings. While aloo (potato) is a popular filling for these buns, you can also try using other vegetables or meats like paneer, cauliflower, or chicken. Add your favorite spices and seasonings to customize the flavor of the filling.
When shaping the dough around the potato filling, make sure to seal it tightly and place the sealed side down on the baking tray to achieve a smooth finish on the buns.
These palya buns make a perfect tea-time snack that will transport you straight to Bengaluru with their delicious flavor.
More potato recipes
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Bakery-Style Potato Buns
To make the potato filling:
- 2-3 potatoes
- 1 large onion sliced or chopped
- ¼ cup peas
- 2 teaspoon oil
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 sprig curry leaves
- ¼ inch ginger grated
- 2-3 green chili finely chopped, adjust as per taste
- 1 teaspoon salt
- 2 tablespoon lemon juice
- 2 tablespoon cilantro
To make the dough:
- 2 cups all-purpose flour
- 1 tablespoon yeast
- ¼ cup whole milk
- ½ cup water
- 1 teaspoon salt
- 1 tablespoon sugar
- ¼ cup butter (½ stick) melted
Make the potato filling:
- Boil the potatoes and lightly mash them. The mash shouldn’t have any big lumps in it, at the same time, have a little bit of small chunkey bite
- Heat oil in a frying pan or kadhai. Add mustard seeds and let it splutter
- Add cumin seeds, curry leaves, green chilli, turmeric powder, and ginger. Saute for a minute
- Add onion and fry until they are translucent
- Add potatoes, boiled peas, salt, and 2 tablespoon water. Mix well and simmer for 1-2 minutes
- Turn off the flame and add lemon juice and coriander leaves
Make the dough:
- Heat the milk until it is warm. Add yeast and sugar and mix well. Let it sit for 5-6 minutes until it becomes frothy.
- In a large bowl, mix flour and salt together. Add melted butter and milk-yeast mixture.
- Gradually add water and combine the dough.
- Transfer onto a flat surface and knead it until the dough is soft, smooth, and pliable (8-10 minutes).
- Cover the bowl with a cling wrap and let it rest in a warm place for about 1 hour. The dough will be almost double in size after resting
- Punch the dough to remove the trapped air. Knead again for 2-3 minutes
- Divide the dough into 8 equal parts
Make the potato buns:
- Preheat oven to 360 F (180 C) for 15 minutes.
- Take one part of the dough and spread it into a small disc using your hands.
- Place 2 tablespoons of the potato filling in the center.
- Bring all the ends of the dough together, tuck, and seal completely.
- Carefully place the bun on a lined baking tray making sure the tucked side is facing down.
- Repeat for the rest of the dough.
- Place the tray in the oven and bake for 20 minutes until the bun is golden brown.
- Remove from oven and brush some butter on top.
- Serve warm.
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