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Potato filled buns or aloo buns.
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5 from 33 votes

Bakery-Style Potato Buns

Indulge in a scrumptious snack that is ideal for tea-time or any time of day with these bakery-style palya buns. Also called aloo buns or potato buns, these delectable treats are sure to please with their soft, fluffy texture and mouthwatering spiced potato filling. And best of all, you can enjoy the taste of an authentic Indian bakery-style dish right in your own home with this easy-to-follow recipe for potato-stuffed buns.
Prep Time30 minutes
Cook Time1 minute
Total Time31 minutes
Course: Side Dish, Snack
Cuisine: Indian
Diet: Hindu, Vegan, Vegetarian
Servings: 8 buns
Calories: 244kcal
Author: Shilpa Kerur

Ingredients

To make the potato filling:

To make the dough:

  • 2 cups all-purpose flour
  • 1 tablespoon yeast
  • ¼ cup whole milk or plant-based milk
  • ½ cup water
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • ¼ cup butter (½ stick) melted, sub with olive oil

Instructions

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.

Notes

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.
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.

Nutrition

Calories: 244kcal | Carbohydrates: 39g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 674mg | Potassium: 328mg | Fiber: 3g | Sugar: 4g | Vitamin A: 245IU | Vitamin C: 22mg | Calcium: 33mg | Iron: 2mg