Palya Bun| Aloo Bun

Feb 16

Aloo Buns, a delectable delight reminiscent of the iconic Iyengar Bakery in Bangalore, hold a special place in many hearts. Fond memories are etched of relishing these savory masala buns, also known as khaara buns, boasting a heavenly taste with no stuffing. Another delightful variation is the palya buns, featuring a tantalizing stuffed potato masala within. The potato buns offer a delightful experience with their mildly spiced and flavorful potato filling, making each bite a savory journey into culinary bliss.

Aloo buns, also known as palya buns, are a well-known delight. Occasionally, I satisfy my intense craving by baking them. Contrary to the belief that baking is challenging and time-consuming, the process is quite leisurely. Kneading and proofing occur with time gaps, seamlessly fitting into other kitchen activities. Using a wet grinder with a dough attachment makes kneading a breeze without sticky fingers. The hardest part is patiently waiting for the hot buns to cool before indulging in a delicious bite. The filling, often spicy potato masala, adds to the delight.

For the basic dough :

Ingredients :

For Activating the Yeast:

3 /4 Cup Warm Milk or water

2 Tsp Sugar or honey

2 & 1/2 Tsp Dry Yeast

For Dough:

2 & 1/2 Cups bread flour

4 tbsp milk powder ( optional )

4 tbsp melted butter or oil

4-5 Tbsp milk during kneading

3-4 Tbsp oil ( or softened butter )

Salt as per Taste

Activate the yeast by adding it to a bowl with warm water or milk and honey or sugar. Mix well and set aside.

Firstly If using a stand mixer, add flour to the bowl. If using a wet grinder with a dough kneading attachment, start the grinder dry. Further Gradually add flours, then add salt, milk powder, and the yeast mixture.
Furthermore Allow the grinder to run while scraping any dry mixture from the sides. Notice how the flour and wet ingredients combine to form a rough ball.
During the final stages of dough kneading, incorporate about 4 tbsp of milk. Ensure the dough is not dry while kneading; if it tends to get dry, add a little more milk to maintain a slightly sticky consistency. Initially, a sticky dough is preferable to work with.
Add oil or melted butter after the dough starts coming together and attains a sticky texture. Avoid adding oil or butter before the dough is at least halfway through the kneading process, as this can hinder gluten formation.
Remove the dough when it forms into one smooth ball. Shape it into a smooth ball and place it in a greased container. Cover and allow it to proof until doubled in size.
After an hour, when the dough has doubled, punch it down to flatten it and transfer it to a counter.
Divide the dough into the required number of balls to shape into individual balls .
Shape each ball by bringing all corners of the dough into the center, tucking them inside. Roll it on the counter or between your palms to create a smooth top.
next flatten each ball, rolling it out , Place the prepared filling in the center.
Gather the dough from the sides, similar to making sweet kozhakatai, and smooth it, patting it flat lightly.
Place the prepared potato buns in a greased baking pan, ensuring a snug fit.
Allow to proof for 30 minutes, covering the loaf tin.
Preheat the oven to 180°C.
After the second proofing, bake in the preheated oven at 180°C, brushing gently with milk on top. sprinkle sesame seeds on top ( optional )
Bake for 20-25 minutes or until done; oven times may vary.
The tops will look evenly browned. Immediately brush with butter and cover with a moist cloth to retain softness.
Remove from the oven and allow to cool on a rack. Enjoy your deliciously crafted potato buns!

For crafting the flavorful potato masala filling:

Ingredients:

3 boiled mashed potatoes
2 tbsp chopped onions
2 tbsp cooked green peas
Grated ginger
1 tbsp chopped green chilies
1 tsp crushed coriander seeds
1/2 tsp chili powder
Turmeric 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

Method:

Heat oil in a pan, add cumin, curry leaves, and ginger.
Add chopped green chilies, sauté lightly, then add chopped onions and cooked green peas (if available).
After sautéing, introduce mashed potatoes, turmeric powder, chili powder, amchur powder, and crushed coriander seeds.
Add the required salt, mix well, and add a bit of water for blending, ensuring the mixture remains dry.
Garnish with crushed mint leaves and coriander leaves.
Allow the prepared potato masala to cool, then shape it into round balls for stuffing.