Delicious bakery style potato buns / aloo buns/ palya buns .
These are such yummy savory buns that many of us would have enjoyed from Iyengar Bakery Bangalore.. I have such warm memories of savoring these heavenly masala buns also called khaara buns with no stuffing .The other variety of palya buns means ones with stuffed potato masala . The potato buns have a mildly spiced potato filling inside .
stuffed potato bun
1 tsp yeast
1 tsp sugar
1/2 cup warm water or milk for more softer buns .
cover the bowl and allow yeast to activate till foamy, may take around 5-10 minutes discard if yeast doesn’t froth , use a fresh batch .
1 cup all purpose flour
pinch of salt
- First take a bowl, add in the flour, add salt, mix well
2. add the yeast activated warm water, mix the yeast mixture and flour till well combined
3. take the dough mixture to a floured counter, knead , knead well, in between add in the butter , now use the stretch and fold method to knead the dough and bring it together .
watch my pav bun video for making dough .https://youtu.be/jxUvMWIPXNw
4.knead for 8-10 minutes tilll dough is very smooth and supple and comes together .
5.dont add any extra flour even if you are tempted to, you can apply oil to your hand for kneading .
6.shape the dough to a smooth round ball, place in a greased bowl, cover with cling wrap or any cloth
7.allow to rise till doubled . place the bowl in a warm corner to help proofing .
To prepare the potato masala
3 boiled mashed potatoes
2 tbsp chopped onions
2 tbsp cooked green peas
1 tbsp chopped green chilies
1 tsp crushed coriander seeds
1/2 tsp chilli powder
pinch of amchur powder
pinch of salt
1 tsp oil
1/2 tsp cumin
some curry leaves
finely chopped coriander and mint leaves for garnish
1.Take a pan, add in oil , add cumin , curry leaves, ginger
2.add in chopped green chilies, saute lightly, add in chopped onions ,cooked green peas if you have
3.after sauteing these, add in mashed potatoes, pinch of turmeric powder, chili powder, amchur powder, crushed coriander seeds
4.add in required salt, mix well, add some water to enable the mixture to blend well , but be careful not to add too much water, as the curry needs to be dry
5.garnish with crushed mint leaves and coriander leaves.
6.allow the prepared potato masala to cool, then shape into round balls for the stuffing .
7.Now check on the dough , it would have doubled, take it to a counter, dont add any flour,
8.use some oil to knead the dough lightly
9.divide into required portions, this measurement will be enough for two potato buns medium size , or you can make smaller ones according to your baking pan size .
10.shape each ball into a round disc,like a small poori, keeping it thicker, place filling in centre
11.gather the dough from the sides like we do for making sweet kozhakatai, and smooth, patting it flat lightly .
12.place these prepared potato buns in a greased baking pan.
13.make sure to choose a loaf pan which will be enough to fit the potato dough balls , without extra spaces the potato buns will rise again and might flatten .
I have used small round individual spring form pan for placing each dough ball. for bigger quantities you can arrange in a closed baking tray so that they will not flatten .
14.now arrange the prepared potato dough balls in loaf tin, cover and allow to proof for 30 minutes.
15.preheat oven 185 C .
16.the buns would have now risen more after second proofing, bake in the preheated oven at 185 C after brushing gently with milk on top .
17.bake for 20-25 minutes or till done . oven times will vary
the tops will look browned evenly. immediately brush with butter on top of baked buns and keep covered with a moist cloth to retain the softness.
remove from oven and allow to cool on a rack .
check my blog for more baking recipes .
check my blog for making pav buns. Collage below shoes step by step .