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!
Click the link below to find the recipes on the site that uses the main ingredient as Potatoes. Recipes made with potatoes Baking Recipes
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.
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.
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 🙂
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.
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.
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
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. 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.
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
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
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. 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.
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
Find it online : https://www.kannammacooks.com/aloo-palya-bun/
Rottu kadai kalan recipe Tamil style. Coimbatore road side kalan recipe. Popular street food recipe. Kovai style kalan recipe with step by step pictures. How to prepare Rottu kadai Kaalan Masala / Roadside Mushroom Masala recipe. Recipe made with mushrooms and cabbage.
This is the legendary street food recipe from my Coimbatore called the rottu kadai kalan. Kalan is mushrooms. Though the name says kalan, its made with a combination of cabbage and mushrooms. The cabbage adds a nice volume to the dish as well as flavour. Some of the shops in Coimbatore make it exclusively with cabbage but call it as kalan. Yeah, we are like that only. This is my version of my favorite rottu kadai kalan.
Here is how to do Road Side Kalan Recipe | Coimbatore style kalan recipe
First we will make the pakodas for the Road Side Kalan Recipe | Coimbatore style kalan Wash and clean the cabbage. Remove the core from the cabbage and slice thin. Finely chop the mushrooms. Set aside.
Take a big bowl and add in the chopped mushrooms and cabbage. Add in the maida, corn flour, salt, chilli powder and turmeric powder.
Mix everything well. Bruise the vegetables lightly by slightly rubbing them between the palms. Set aside for 20 minutes. DO NOT ADD ANY WATER. Both mushrooms and cabbage contains a lot of water. The salt that we added will help in getting some of the moisture out. That will be more than enough to wet the flour and make a cohesive batter. Note: One mistake people do is to add water to make the batter. This will make the pakodas soggy. Its important to keep the moisture level as low as possible to get incredibly crispy pakodas.
After 20 minutes, the vegetable mixture would be wet due to all the natural juices that have come out during the rest. Mix well and set aside. The volume of the veggies would have shrinked due to wilting.
Heat oil in a kadai / pan until hot. The oil can be nice and hot as the veggies have a ton of moisture and takes a long time to cook. Take small pieces of the batter and drop it gently in oil. Just take random shapes and place it in oil. But let the pieces be small. After adding them to oil, do not touch or move with a spatula for the first two minutes. The pakodas will break if moved before it is set. Just leave it in oil and go away for a couple of minutes.
After adding the batter to the oil, it will be very bubbly. These pakodas take time to cook as cabbages have a lot of water in them. Each batch will take roughly about three plus minutes. The bubbles should have subsided considerably and that is an indication that the pakodas are done.
Once the bubbles in oil have subsided and the pakodas are nice and brown, remove from oil and drain on paper towels.
Now we will make the masala / gravy for the Road Side Kalan Recipe | Coimbatore style kalan . We will need to make a masala paste for the gravy. Here is what you will need.
Take all the ingredients listed under masala paste in a mixie. Add half a cup of water and grind to a fine paste. Set aside.
Take a heavy flat pan and add in the oil and curry leaves. Add in the finely chopped onions.
Saute for a few minutes till the onions are soft. Add in the ground masala.
Wash the mixie with half a cup of water and add it to the pan. Add in the salt. Remember that the pakodas are also salted. Add the salt cautiously. We can adjust the seasoning later if need be. Add in the south Indian curry masala powder and Kashmiri red chilli powder. If you do not have curry masala powder, add in store bought south Indian style chicken masala / mutton masala powder. The Kashmiri chilli powder will give a nice colour to the gravy.
Cook for 5-6 minutes till all the spices are fully cooked and streaks of oil start appearing on top of the gravy.
Make a corn starch slurry by adding a teaspoon of corn flour to a cup of water (240ml). Mix well.
Add the slurry to the gravy. Let it come to a simmer. We are looking for a thin gravy as the gravy will instantly thicken up once the pakodas are added. Adjust the gravy consistency by adding little water if necessary.
Add in a teaspoon of sugar. The sugar balances out. This is truly optional but I like to add sugar as it nicely rounds out the taste of the gravy.
Add in juice of a lime.
Add in the pakodas and toss well in the gravy to coat.
Remove from heat and finish it with a generous sprinkle of coriander leaves.
The mushroom masala tastes good served hot. If you have guests coming, get the pakodas and the gravy ready. Just heat the gravy and add in the pakodas at the last. Serve the rottu kadai kalan with a sprinkling of shredded carrots, onions, coriander leaves, little bit of green chillies and lime wedges. Road Side Kalan Recipe | Coimbatore style kalan is ready.
Pakodas for Road Side Kalan Recipe | Coimbatore style kalan
- 3 cups sliced cabbage
- 1 pack mushrooms ( 200 grams ), finely chopped
- 1/4 cup maida (all purpose flour)
- 1/4 cup corn starch
- 1 teaspoon salt
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- Vegetable oil to deep fry
Gravy for Road Side Kalan Recipe | Coimbatore style kalan
For the Masala paste
- 6 - 7 garlic cloves
- 2 tomatoes
- 1.5 teaspoon fennel seeds (sombu)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black peppercorn
- 1/2 inch piece ginger
- 1/2 inch piece cinnamon (Indian Cassia)
- 3 cloves
- 4 sprigs of mint leaves
Other Ingredients for gravy
- 2 tablespoon vegetable oil
- 2 sprigs curry leaves, finely chopped
- 1/2 cup onions, finely chopped
- 1 teaspoon Kashmiri red chilli powder
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1 teaspoon corn starch
- 1 teaspoon sugar
- Juice of a small lemon / lime
Garnishing for Road Side Kalan Recipe | Coimbatore style kalan
shredded carrots, sliced onions, coriander leaves, green chillies and lemon wedges
Wash and clean the cabbage. Remove the core from the cabbage and slice thin. Finely chop the mushrooms. Set aside. Take a big bowl and add in the chopped mushrooms and cabbage. Add in the maida, corn flour, salt, chilli powder and turmeric powder. Mix everything well. Bruise the vegetables lightly by slightly rubbing them between the palms. Set aside for 20 minutes. Do not add any water. After 20 minutes, the vegetable mixture would be wet due to all the natural juices that have come out during the rest. Mix well and set aside.
Heat oil in a kadai / pan until hot. Take small pieces of the batter and drop it gently in oil. Just take random shapes and place it in oil. But let the pieces be small. After adding them to oil, do not touch or move with a spatula for the first two minutes. After adding the batter to the oil, it will be very bubbly. These pakodas take time to cook as cabbages have a lot of water in them. Each batch will take roughly about three plus minutes. The bubbles should have subsided considerably and that is an indication that the pakodas are done. Once the bubbles in oil have subsided and the pakodas are nice and brown, remove from oil and drain on paper towels.
Take all the ingredients listed under masala paste in a mixie. Add half a cup of water and grind to a fine paste. Set aside.
Take a heavy flat pan and add in the oil and curry leaves. Add in the finely chopped onions. Saute for a few minutes till the onions are soft. Add in the ground masala. Wash the mixie with half a cup of water and add it to the pan. Add in the salt. Remember that the pakodas are also salted. Add the salt cautiously. We can adjust the seasoning later if need be. Add in the south Indian curry masala powder and Kashmiri red chilli powder. Cook for 5-6 minutes till all the spices are fully cooked and streaks of oil start appearing on top of the gravy.
Make a corn starch slurry by adding a teaspoon of corn flour to a cup of water (240ml). Mix well. Add the slurry to the gravy. Let it come to a simmer. We are looking for a thin gravy as the gravy will instantly thicken up once the pakodas are added. Adjust the gravy consistency by adding little water if necessary. Add in a teaspoon of sugar. Add in juice of a lime.
Add in the pakodas and toss well in the gravy to coat. Remove from heat and finish it with a generous sprinkle of coriander leaves.
Serve the rottu kadai kalan with a sprinkling of shredded carrots, onions, coriander leaves, little bit of green chillies and lime wedges. Road Side Kalan Recipe | Coimbatore style kalan is ready.
Author: Suguna Vinodh
Prep Time: 20m
Cook Time: 30m
