Aloo Buns - Potato stuffed buns

When I started experimenting baking with yeast, there was a request from my father-in-law to prepare Potato stuffed Buns, which he says he used to have from a bakery a couple of decades ago! He, being a foodie like all of us at home, remembers the exact taste of those buns at that bakery and said he missed them now.... whenever there is a demand from him for some food, I generally make sure I try making it, by somehow getting a recipe and trying it out. So was the case this time around too.

As always, there is Champa’s Versatile Kitchen to help me out in such times! So I promptly dug out the recipe from her archives that I had remembered reading and tried it out. It was quite good... I also sent a couple of them to mom and she too liked it. I had made 14 buns and all of it was gone on the same evening ;) What more can you ask!

Here’s the recipe

Potato Stuffed Buns

Preparation time : 30 min + rising time + 15 minutes
Baking time : 20 min
Makes : ~15-20

Ingredients:
All purpose flour - 3 cups
Salt - 1 1/2 tsp
Dry yeast - 2 1/2 tsp
Milk - 1 cup luke warm
Butter - 4 Tbsp melted
Sugar - 2 Tbsp

For Brushing:
1 Tbsp olive oil + 1 Tbsp milk

For the Filling:
Potatoes - 3-4 medium sized
Salt - ½ tsp
Oil - 1 Tbsp
Onion - 1 large, finely chopped
Mustard seeds - 1 tsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Green chilies - 4-5, depending on taste
Curry leaves - 2 sprigs
Coriander leaves - 1 Tbsp, chopped

Method:
• In a large bowl, add warm water and sugar and mix
• Add in the yeast and let it proof for 10 minutes. If the yeast does not create bubbles, then it is bad
• Once the yeast proofs, add oil, chopped green chilies, coriander, salt, milk, crushed garlic cumin seeds
• Mix in the flour and knead.
• This is not a sticky dough, so working with it is not difficult. Knead for 10-12 minutes.
• Coat it with some oil and keep in a warm place, covered with a clean kitchen towel. Allow to double - this might take 1 to 2 hours depending on the temperature.

Filling:
• Boil, cool and peel the potatoes; Mash it coarsely
• In a pan, heat 1 Tbsp of oil
• When hot, add mustard seeds and allow to splutter
• Add chana dal, urad dal, chopped green chilies, curry leaves and sauté till done
• Add chopped onion and turmeric and sauté till the onion is translucent
• Mix in the coarsely mashed potato, add salt and mix thoroughly and continue on heat for a couple of minutes
• Cool to room temperature and divide it into about 12 lime sized balls

Making the buns:
• After the dough has doubled in volume, gently punch it down to release the air bubbles
• Grease a baking tray and keep ready
• Divide the dough into about 12 balls - I made 14
• Take each one on your greased left palm and flatten it a bit, forming a rough circle
• Place one ball of the potato filling in the middle and bring the edges together on top, sealing it completely (just like you would in case while making parathas)
• Place it on greased tray, seam side down
• Repeat for the rest of the dough and place them apart, giving room for a second rise
• Keep aside for another 30-40 minutes till double in volume again
• Pre heat the oven to 180 deg C (350 F)
• Brush the rolls with milk + oil mixture
• Bake for 18-20 minutes, till it turns a light golden brown
• Once done, turn it on to a wire rack and let cool
• Enjoy the buns hot, warm or cold!

Notes:
• Let the dough rise completely, before you proceed with the next step. If you hurry up this step, the result will not be as good
• Use any variation of the filling and enjoy the buns