Iyengar Bakery Style Aloo Bun | Aloo Bun | Snack Recipes
Author: Vindhya Desai
Recipe type: Snack
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 6 buns (using ½ the dough)
- 1 Cup self raising wheat flour or maida mixed with ½ Tsp baking powder, ¼ tsp baking soda
- 1 Cup whole wheat atta
- Salt to taste
- ¾ Tbsp easy bake yeast
- 1 Tsp sugar
- ½ Cup water
- ½ Cup milk
- 3 Tbsp olive oil
- 2-3 boiled and peeled potatoes
- 1 Tbsp oil
- ½ Tsp mustard
- ½ Tsp jeera
- 1 pinch hing
- 2 finely chopped green chillies
- 6-7 chopped curry leaves
- 1" ginger
- 2 sliced onions
- ½ Cup fresh/frozen green peas
- ½ Tsp turmeric
- Salt to taste
- Juice of ½ lime/lemon
- 2 Tbsp chopped coriander leaves
- In a mixing bowl, add self raising wheat flour and whole wheat flour
- Season with salt and sugar
- Sprinkle easy bake yeast directly into the flour
- Warm milk in a pan
- Add olive oil to warm milk along with warm water and whisk well
- Slowly pour this warm mixture into the flour mixture
- Make into a dough, it will be slightly sticky
- Apply olive oil and slowly knead into a dough
- Cover and set aside for 3-4 hours to prove
- To make aloo masala filling, heat oil in apan, splutter mustard and jeera
- Add hing and saute
- Next add chopped chilli, ginger and curry leaves
- Saute till they release aroma
- Next add sliced onions and saute
- Once onions turn translucent, add green peas
- Saute well till peas soften a bit
- Next sprinkle turmeric and salt, mix well
- Add little water to adjust consistency
- Add boiled, peeled and chopped potatoes
- Mix lightly till potatoes are well combined with the masala
- Squeeze in lime/lemon juice
- Cover and cook for 2 minutes, add chopped coriander, set this aside
- Once the dough has proved and well risen, punch the dough to release air
- Knead lightly with some flour
- Divide the dough into 2 equal parts, I used the other part to make nutella braided bread
- Next divide one part into 6 balls
- Lightly flour the board and start rolling
- Roll all dough balls into thick puri sized rounds
- On each round, place big spoonful of aloo masala in the centre
- Repeat for all rounds
- Now bring the ends together of each round and seal the top
- Flip the bun and place it on a baking sheet/tray, preheat oven to 180 Deg C
- Brush with some olive oil-milk mixture all over the surface
- Bake at 180 Deg C for 20-25 mins till golden on top and done!
- Serve hot with your favourite tea/coffee!
Adjust green chillies as per your taste
Do not forget to brush with milk, olive oil or melted butter on top to get a golden crust
Dough can be made only with maida if you want
Do not over mash the potatoes, it will become a paste
Recipe by Food Of Interest at https://foodofinterest.com/iyengar-bakery-style-aloo-bun/
3.5.3226