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Iyengar Bakery Style Aloo Bun | Aloo Bun | Snack Recipes

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Iyengar Bakery Style Aloo Bun

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.

4.3 from 6 reviews
Iyengar Bakery Style Aloo Bun | Aloo Bun | Snack Recipes
 
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Soft & hot, Iyengar Bakery Style aloo bun, with a spicy potato filling
Author:
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
  1. In a mixing bowl, add self raising wheat flour and whole wheat flour
  2. Season with salt and sugar
  3. Sprinkle easy bake yeast directly into the flour
  4. Warm milk in a pan
  5. Add olive oil to warm milk along with warm water and whisk well
  6. Slowly pour this warm mixture into the flour mixture
  7. Make into a dough, it will be slightly sticky
  8. Apply olive oil and slowly knead into a dough
  9. Cover and set aside for 3-4 hours to prove
  10. To make aloo masala filling, heat oil in apan, splutter mustard and jeera
  11. Add hing and saute
  12. Next add chopped chilli, ginger and curry leaves
  13. Saute till they release aroma
  14. Next add sliced onions and saute
  15. Once onions turn translucent, add green peas
  16. Saute well till peas soften a bit
  17. Next sprinkle turmeric and salt, mix well
  18. Add little water to adjust consistency
  19. Add boiled, peeled and chopped potatoes
  20. Mix lightly till potatoes are well combined with the masala
  21. Squeeze in lime/lemon juice
  22. Cover and cook for 2 minutes, add chopped coriander, set this aside
  23. Once the dough has proved and well risen, punch the dough to release air
  24. Knead lightly with some flour
  25. Divide the dough into 2 equal parts, I used the other part to make nutella braided bread
  26. Next divide one part into 6 balls
  27. Lightly flour the board and start rolling
  28. Roll all dough balls into thick puri sized rounds
  29. On each round, place big spoonful of aloo masala in the centre
  30. Repeat for all rounds
  31. Now bring the ends together of each round and seal the top
  32. Flip the bun and place it on a baking sheet/tray, preheat oven to 180 Deg C
  33. Brush with some olive oil-milk mixture all over the surface
  34. Bake at 180 Deg C for 20-25 mins till golden on top and done!
  35. 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
3.5.3226
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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