Remember those school days when you used to come home to a treat. Hot aloo buns from your local Iyengar bakery and soft honey cakes to finish off. Mouth-watering isn’t it, so here is the recipe for Iyengar Bakery Style aloo bun. A spicy aloo filling inside a well risen dough and baked till nice and golden, who won’t like it!
A well made aloo palya has the right amount of moisture and the subtle spiciness defines it. Imagine eating this delicious filling inside a soft bread on a rainy evening, perfect for those dusky evenings too! Making the dough is not all that difficult, planning a little ahead of time and then making Iyengar Bakery Style aloo bun will be surely be worth the effort.
Try more bakery style recipes from FOI, benne biscuit, nippattu, dil pasand etc. More bread recipes from FOI. Also try snacks like baked aloo samosa, peas kachori etc. But you have to try Iyengar Bakery Style aloo bun, they are just too good.
Iyengar Bakery Style Aloo Bun | Aloo Bun | Snack Recipes
Prep time
Cook time
Total time
Soft & hot, Iyengar Bakery Style aloo bun, with a spicy potato filling
Author: Vindhya Desai
Recipe type: Snack
Cuisine: Indian
Serves: 6 buns (using ½ the dough)
Ingredients
For 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
For Aloo Filling:
- 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
Method
- 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!
Notes
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
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
Iyengar Bakery Style Aloo Bun:
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 a pan, 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!
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Wow! Simply amazing recipe. Very simple and is worth a try. I used to buy buns from the market but with this simple bun making recipe I am not going to buy them anymore.
I happened to stumble upon your blog and I think I will be learning a lot from You.
I will appreciate if we can be friends too. Don’t forget to visit my blog too 🙂
It’s about Health and beauty 🙂
Thank you very much Health Diva 🙂
You have a nice website too!
Amazing! I will definitely try this! Thank you so very much for the detailed explanation!
Thank you Anand!
Thanks for the recipe, I tried this out today and followed all the instructions… but the buns came out really hard and didn’t brown at all. Could you please tell me what I may have done wrong ?
Thanks
Hi Rashmi,
Probably the yeast did not rise the dough well. It could have gone stale/old. Also, the other thing might have been that the dough needed a bit more kneading.
As for the browning, just a light brushing on milk on top does the trick. Hope you do try it again, and ensure you use good fresh flour/maida to make the dough 🙂
Good Wishes,
Vindhya
Looks delicious. Surely going to try. Didn’t find the link to pin it on pinterest.
Thank you!
Here’s direct link to the pin https://tinyurl.com/reb6azx
Do try it and share some photos:)
Looks yummy. U baked in microwave or otg???
I hve microvave wt grill , hve a doubt to buy otg or convection microvave …which is best
I have an otg. I can suggest that having an otg is definitely useful.
Nice recipe. The last time I tried it was the bun was a bit dense and not soft and fluffy immediately after baking. However the next day when I microwaved it, it was super soft. What could be the reason for this? Also can we make the dough one day prior and store in the fridge?
Thank you for the recipe.
Hi Nirmala, thank you for trying the recipe. Ensure the yeast is within use by date which will make the dough to prove yielding soft buns. Hope this helps.
Yes you can prepare the dough and refrigerate it. Also while baking apply milk to ensure even browning and let the buns rest for a few minutes before serving.