Aloo Palya Bun | Iyengar Bakery Style Potato Stuffed Bun

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Recipe for aloo palya bun. Bengaluru bakery style aloo palya bun. Potato stuffed bun recipe. Recipe for the aloo palya and bun made from scratch. Recipe with video and step by step pictures.

Potato stuffed buns are another great example of why carbs on carbs is so tasty. These bakery style palya buns are a fantastic snack and I love to do stuffed buns at home. My mum jokes this as “palaya” bun in Tamil. Dont be mean like my mum. Sometimes I do this recipe with 50:50 atta and maida and it comes good too!

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Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online.
Unbleached Flour
Anodised Heavy Kadai
Active dry yeast
Parchment Paper
Baking Sheet Pan
Pastry Brush
Prep Bowls

Here is the video of how to do Aloo Palya Bun | Bakery Style Potato Stuffed Bun

Here is the step by step pictorial of how to do Aloo Palya Bun | Bakery Style Potato Stuffed Bun
First we will make the filling for bakery style aloo palya bun.
Take a pan and add in the oil. When the oil is hot, add in the mustard seeds, cumin seeds, finely minced ginger and finely chopped curry leaves. Add in the onions. You want to have all the ingredients as finely chopped as possible as you do not want a big piece coming in the mouth when you bite the bun.
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Saute for a couple of minutes till the onions are soft. Add in the teaspoon turmeric powder, asafoetida, curry powder (or) garam masala, finely chopped green chillies, finely chopped mint leaves and the salt. Saute for a minute.
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Add in the boiled, peeled and roughly mashed potatoes. Mix well to combine. Cook for a minute. Add in the coriander leaves and mix well. Remove from heat and set aside.
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Once the mixture is slightly cool, make small balls from the potato mixture and set aside.
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Now we will make the bun dough from scratch for bakery style aloo palya bun.
Take a bowl and add in the warm water, sugar and the yeast. Mix well with a whisk and set aside for five minutes. The yeast will get activated and will foam up. If the yeast does not foam up, it means that its dead and you will need to start with new yeast. I store my yeast in the freezer here in India and it stays fresh and good for months. I buy my yeast online from amazon. Once the yeast has foamed up, add in the milk. Add in the flour and the salt.

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Form a dough and knead the dough by hand for a good five minutes. The dough will be very soft and will stick to the hands. Dust the dough with little flour while kneading. But do not add too much flour while kneading as the dough will become dry and the buns will become very hard. Resist your temptation to add flour while kneading. Do not add more than a couple of tablespoons of flour while kneading. The dough will come together and start to stick less after kneading. Once the dough is smooth, transfer to an oiled bowl and cover with a plastic wrap or a shower cap. I find the shower cap to be a fantastic piece of little “thingy” that’s perfect for proofing the dough. I hoard all the shower caps from hotel rooms on our vacation. Guilty as charged πŸ™‚
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Let the dough rise until doubled. It will take anywhere between 45 minutes to an hour depending on how humid the place you live is. Once the dough is doubled, remove the dough from the bowl and gently deflate it and knead briefly for a few seconds. Dust it with a sprinkle of flour to avoid the dough from sticking to the bench.
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Divide the dough into six equal pieces. Form each dough into a tight ball. Refer to the video as to how each ball is formed. Its important that there are no cracks while forming the dough else the final bun will show these cracks.
palya-bun-potato-stuffed-bun-recipe-13

Take each ball and keep the seam side (the bottom side with uneven edges) facing up. The seam side will have lot of uneven edges and cracks. We will place the stuffing and close it so the uneven cracks will be inside and the outside of the bun will be smooth.
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Place a potato ball on the dough and cover it completely. Crimp the edges so it does not open up while baking. Shape the ball again with your palm and set aside.
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Pinching the dough after placing the stuffing is important. It will help in the stuffing from not coming out or opening up while baking.
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Brush the buns evenly with milk.
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Sprinkle little sesame seeds on top of the buns. Rest the buns for 15 minutes. In the mean time preheat the oven to 200 degree Celsius / 390 degree Fahrenheit. Bake the buns for 20 minutes.
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Remove the buns and brush the buns with ghee / melted butter while its still hot.
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Fantastic homemade Aloo Palya Bun | Bakery Style Potato Stuffed Bun is ready. Its a fantastic after school snack for kids or makes for a picnic pick me up. It tastes good warm or cold.
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Aloo Palya Bun | Bakery Style Potato Stuffed Bun

Recipe for aloo palya bun. Bengaluru bakery style aloo palya bun. Potato stuffed bun recipe. Recipe for the aloo palya and bun made from scratch. Recipe with video and step by step pictures.

  • Total Time: 80m
  • Yield: 6 buns 1x

Ingredients

Scale

For the Aloo Palya Stuffing / Potato Stuffing

1.5 teaspoon vegetable oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon minced ginger
1 teaspoon curry leaves, finely chopped
1 cup onions, finely chopped
1/2 teaspoon turmeric powder
1/4 teaspoon asafoetida
1/2 teaspoon curry powder (or) garam masala
1 green chilli, finely chopped
2 teaspoon mint leaves, finely chopped
3/4 teaspoon salt
1.5 cups boiled, peeled and roughly mashed potatoes (about 2 big potatoes)
2 teaspoon coriander leaves, finely chopped

For the Aloo Palya Bun Dough / Potato Bun Dough

1/2 cup warm water
1 teaspoon sugar
1.5 teaspoon active dry yeast
1/4 cup warm milk
1.5 cups / 210 grams maida / all purpose flour
1/2 teaspoon salt
1/2 teaspoon vegetable oil
2 tablespoon milk – for brushing buns
2 teaspoon white sesame seeds – for sprinkling
3 teaspoon ghee – for final brushing
Flour for dusting and kneading

Instructions

  • Take a pan and add in the oil. When the oil is hot, add in the mustard seeds, cumin seeds, finely minced ginger and finely chopped curry leaves. Add in the onions. You want to have all the ingredients as finely chopped as possible as you do not want a big piece coming in the mouth when you bite.
  • Saute for a couple of minutes till the onions are soft. Add in the teaspoon turmeric powder, asafoetida, curry powder (or) garam masala, finely chopped green chillies, finely chopped mint leaves and the salt. Saute for a minute.
  • Add in the boiled, peeled and roughly mashed potatoes. Mix well to combine. Cook for a minute. Add in the coriander leaves and mix well. Remove from heat and set aside. Once the mixture is slightly cool, make small balls from the potato mixture and set aside.
  • Take a bowl and add in the warm water, sugar and the yeast. Mix well with a whisk and set aside for five minutes. The yeast will get activated and will foam up. If the yeast does not foam up, it means that its dead and you will need to start with new yeast. I store my yeast in the freezer here in India and it stays fresh and good for months. I buy my yeast online from amazon. Once the yeast has foamed up, add in the milk. Add in the flour and the salt. Form a dough and knead the dough by hand for a good five minutes. The dough will be very soft and will stick to the hands. Dust the dough with little flour while kneading.Β But do not add too much flour while kneading as the dough will become dry and the buns will become very hard.Β Resist your temptation to add flour while kneading. Do not add more than a couple of tablespoons of flour while kneading. The dough will come together and start to stick less after kneading. Once the dough is smooth, transfer to an oiled bowl and cover with a plastic wrap or a shower cap.
  • Let the dough rise until doubled. It will take anywhere between 45 minutes to an hour depending on how humid the place you live is. Once the dough is doubled, remove the dough from the bowl and gently deflate it and knead briefly for a few seconds. Dust it with a sprinkle of flour to avoid the dough from sticking to the bench.
  • Divide the dough into six equal pieces. Form each dough into a tight ball. Refer to the video as to how each ball is formed. Its important that there are no cracks while forming the dough else the final bun will show these cracks.
  • Take each ball and keep the seam side (the bottom side with uneven edges) facing up. The seam side will have lot of uneven edges and cracks. We will place the stuffing and close it so the uneven cracks will be inside and the outside of the bun will be smooth.
  • Place a potato ball on the dough and cover it completely. Crimp the edges so it does not open up while baking. Shape the ball again with your palm and set aside. Pinching the dough after placing the stuffing is important. It will help in the stuffing from not coming out or opening up while baking.
  • Brush the buns evenly with milk. Sprinkle little sesame seeds on top of the buns. Rest the buns for 15 minutes. In the mean time preheat the oven to 200 degree Celsius / 390 degree Fahrenheit. Bake the buns for 20 minutes. Remove the buns and brush the buns with ghee / melted butter while its still hot
  • Author: Suguna Vinodh
  • Prep Time: 60m
  • Cook Time: 20m

17 thoughts on “Aloo Palya Bun | Iyengar Bakery Style Potato Stuffed Bun”

  1. Hi, can you let me know if I can make this dough earlier and store it to bake it the next day.

  2. Fir bakin bun or pizza or cake or breads what should the heating element be set to?
    Should I turn on both heating element along with fan or just lower heating element and fan?

  3. Merlin Pradeep

    Hi ma’am.
    Tried this recipe today and it came out very very well. My kids loved it and so did my hubby. Six weren’t enough. Probably I need to double up this recipe next time 😁.
    Everything was perfect. Thank you sharing this recipe with us. Reminded me of my Bangalore days. Thank you πŸ’






  4. Arun Ravindran

    My 5 yr old and a 2 yr old loved this! I cut down the spice levels for them. Kids love carbs. My 5 yr old wants just the bun, and eat the filling separately! Thanks again for your recipes and clear instructions — helps a lot with quarantine cooking!






  5. Hi in the oven should both the heating elements be on? Or only the lower one and should the tray be kept in the center

  6. Amitha Naik

    They turned out very well, Kannamma. Thanks for the delicious recipe.My husband has eaten them before because my mother-in-law made them when he was little. But I tasted them for the first time and just loved them. They felt like the non-fried healthier version of ‘vada pav’ πŸ™‚ For next time, thinking of spreading some kind of sauce on the bun dough before folding the potato mixture in.Also, next time I have to remember to pat them ready buns down so that they are shaped more like a burger than a ball. Thanks for sharing the recipe and explaining it so well. It is “Kannamma cooks” food festval at home, and no one is complaining πŸ™‚ Your recipes are helping keep sad thoughts away during this lockdown period. Thanks a lot, God bless.
    Just one question- As you had warned, the dough was pretty gooey and I almost felt scared that it wont come together. I added around 3 tablespoons of flour while kneading, I knew that it was too much, but I could not help myself. Your thoughts on this please?

    1. Hi Amitha, really glad that you liked the buns. As for the kneading, you will get a hang of it after 3-4 times. 3 TBS is ok. Thanks a lot for your kind words. Stay safe and happy cooking.

  7. The aloo stuffing tastes awesome. I did not have the patience to make the buns as well so we ate toast stuffed with green chutney and aloo plus lettuce on the side. Delicious!

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