Wednesday, June 1, 2011

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

14 comments:

  1. This looks so delicious, perfectly baked.

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  2. Those buns are quite addictive and irresistible...marvellous..

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  3. Never tried anything like this! These buns look yummy! Will try for sure!

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  4. Sumana,
    Those buns look awesome. Your FIL sounds a lot like mine when it comes to food.

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  5. wow the buns are looking amazing. specially the smooth texture...Sometimes my buns cracks from top. Your's looking beautiful dear

    Deepa
    Hamaree Rasoi

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  6. Superb looking buns..lovely smooth texture and aaloo filling always rocks.

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  7. This is so inviting and your pics are just worth drooling…yum
    US Masala

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  8. I love these buns very much...looks yummy

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  9. They look so cute.. just irresistible..

    New to ur space and so Happy to follow u :)

    Do visit me as time permits
    http://comeletseat.blogspot.com

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  10. Hi,
    I sell good vanilla beans in Bangalore. I'm the author of saffronapron.blogspot.com. You can contact me. My email is mysaffronapron@gmail.com

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  11. Thank you all for your encouraging comments :)

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  12. Hi,

    you have a lovely blog with awesome recipes... chanced upon this recipe and decided to bake right away... but midway realized that there is an error/omission in the recipe... you have forgot to mention at which stage to add the melted butter... i finished my kneading n realized that teh melted butter is still lying on my kitchen counter...went to champa's blog n realized that it had to be added at the beginning :-(... i tried incorporating it it the dough my kneading again... not sure if it will affect the final outcome as the dough is kept for raising as of now...

    anyways hope you will correct this ...

    regards

    N

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