Aloo Bun
AuthorPriyanka SivaramakrishnanDifficultyBeginnerSpicy, tangy potatoes stuffed in a soft, fluffy milk buns.
Dissolve the sugar in some warm milk and add the yeast. Let it rest for 5-10 minutes until it is bubbly and doubles in size.
Combine the flour and salt. Add the yeast mixture, melted butter, and the milk. Mix well. If you feel it's too dry, add a bit more milk, tsp by tsp.
Knead the dough for 5-10 minutes, until it is soft and elastic. Place it in a bowl and cover it with muslin cloth or cling wrap. Allow this to rest in a warm, dark place for an hour.
While proving the dough, prepare the stuffing. Boil potatoes and mash them, making sure that there are no big lumps. Small ones are okay.
In a saucepan, heat some oil and crackle the cumin seeds. Add the curry leaves and chopped onions. Saute until they are translucent. Add the chilies and saute for another minute.
Add the potatoes and peas and let it cook for 5 minutes.
Back to the dough, punch it to release any air and divide it into 8 equal parts.
Take one piece and flatten it into a disc. Place a few tablespoons of stuffing in the middle. Bring the edges together, covering the stuffing and pinch to seal shut.
Place them on the baking tray, 2-3 cms apart from each other. Cover it with a muslin cloth or cling wrap and let it rest for another 20 mins.
Pre-heat the oven to 400F. Place a bowl of water on the floor of your oven. Bake the buns for 15-20 mins or until golden brown.
Ingredients
Directions
Dissolve the sugar in some warm milk and add the yeast. Let it rest for 5-10 minutes until it is bubbly and doubles in size.
Combine the flour and salt. Add the yeast mixture, melted butter, and the milk. Mix well. If you feel it's too dry, add a bit more milk, tsp by tsp.
Knead the dough for 5-10 minutes, until it is soft and elastic. Place it in a bowl and cover it with muslin cloth or cling wrap. Allow this to rest in a warm, dark place for an hour.
While proving the dough, prepare the stuffing. Boil potatoes and mash them, making sure that there are no big lumps. Small ones are okay.
In a saucepan, heat some oil and crackle the cumin seeds. Add the curry leaves and chopped onions. Saute until they are translucent. Add the chilies and saute for another minute.
Add the potatoes and peas and let it cook for 5 minutes.
Back to the dough, punch it to release any air and divide it into 8 equal parts.
Take one piece and flatten it into a disc. Place a few tablespoons of stuffing in the middle. Bring the edges together, covering the stuffing and pinch to seal shut.
Place them on the baking tray, 2-3 cms apart from each other. Cover it with a muslin cloth or cling wrap and let it rest for another 20 mins.
Pre-heat the oven to 400F. Place a bowl of water on the floor of your oven. Bake the buns for 15-20 mins or until golden brown.