Aloo Bun

I am very fond of making savoury bakes. I must admit I was not too keen on making this one as I am not too fond of having potatoes as a filling. But then I thought I gave it these aloo buns a shot, these are quite popular in bakeries in Bangalore, though I used different seasoning for these buns while I was making them.

Here are aloo buns…my way…

Ingredients

  

2 cups of refined flour,

¾ teaspoon of salt,

1 tablespoon of butter,

Oil as required

About 1-2 teaspoons of milk,

1 ½ teaspoon of instant yeast,

2 teaspoons of powdered sugar

For the Potato Filling

2 medium sized boiled potato,

2 teaspoons of oil,

1 small chopped onion,

A large pinch of dry rosemary,

Salt to taste,

Coarsely ground black peppercorns,

1 tablespoon of grated cheese

Method

Preparing the Stuffing

Peel and mash the potatoes coarsely. Heat the oil and add the chopped onion, once it is pink in colour add the mashed potatoes and switch off the heat. Now add the remaining ingredients and mix it together. Divide the filling into 5 equal portions.

Preparing the Dough

In a bowl mix together the refined flour, salt, softened butter, instant yeast and the powdered sugar.

Add water bit by bit and knead it into a soft dough. The dough should not be sticky. You can grease your hands with some butter or oil while kneading. Once the dough is ready, coat the dough with some oil and cover with a damp cloth and let it rest till it doubles.

Once the dough doubles, punch down the dough with your fist and knead it for about a minute. Divide the dough into 5 equal parts.

Roll out each part into a flat puri shape, place one portion of the filling in the centre and bring the edges together and seal well. Repeat to make the remaining buns.

Place them face down on a baking tray. Ensure there is some place between the buns.

Preheat the oven for 10 minutes at 180 degrees C. Brush the buns with the milk and bake for about twenty five minutes at 200 degrees C.

Cool and serve. You can brush some butter on top while serving.