Potato Bun Recipe – Authentic Indian Spiced Baked Buns

Last Updated on 6 months ago by Neha Deshmukh

Potato Bun Recipe – Authentic Indian Spiced Baked Buns

Introduction

Oh, these potato buns! They’re a little piece of my childhood. I remember my nani (grandmother) making these for afternoon tea, and the whole house would smell incredible. They’re soft, fluffy, and packed with a warmly spiced potato filling. This isn’t just a recipe; it’s a hug in bun form! I’m so excited to share this authentic Indian recipe with you. It’s a little bit of effort, but trust me, it’s so worth it.

Why You’ll Love This Recipe

These potato buns, or Aloo Buns as some call them, are a delightful treat. They’re perfect for a quick breakfast, a satisfying snack, or even a light lunch. The combination of the soft, slightly sweet bun and the savory, spiced potato filling is just heavenly. Plus, baking them gives them a lovely texture you won’t get with fried versions. They’re a real crowd-pleaser!

Ingredients

Here’s what you’ll need to create these delicious buns:

• 300 grams All Purpose flour/maida
• ¾ tsp Salt
• 1 tbsp Butter
• 1-2 tsp Milk (for brushing)
• 2 tsp Active dry yeast
• 2 tsp Sugar
• 3 medium Boiled potatoes
• 1 Onion (chopped)
• 1 inch Ginger (piece)
• 1-2 Green chillies
• ¼ tsp Turmeric powder
• 3 tsp Oil
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 sprig Curry leaves
• As needed Coriander leaves (chopped, for garnish)

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Active Dry Yeast: Make sure your yeast is fresh! It’s the key to a fluffy bun. If you’re unsure, test it with a little lukewarm water and sugar – it should froth up nicely within 10 minutes.
• Spice Blend: The mustard seeds and cumin are a classic South Indian combination. They add a wonderful aroma and a gentle warmth. Don’t skip the curry leaves either – they bring a unique flavor!
• Potato Filling: Using boiled potatoes is a regional variation. It makes the filling super smooth and easy to work with. You can use any variety of potato you like, but waxy potatoes hold their shape well.
• Flour Power: All-purpose flour works beautifully here, giving the buns a lovely soft texture.

Step-By-Step Instructions

Alright, let’s get baking!

1. Activate the Yeast: In a small bowl, mix the sugar into about 60ml of lukewarm water. Sprinkle the yeast over the top and let it sit for about 10 minutes, until it gets frothy. This means the yeast is alive and kicking!
2. Make the Dough: In a large bowl, combine the flour and salt. Add the butter and the yeast mixture. Start mixing, and gradually add warm water (about 120-150ml) until a soft dough forms.
3. Knead, Knead, Knead: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until it’s smooth and elastic. This is a good arm workout, I promise!
4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean cloth and let it rise in a warm place for about an hour, or until doubled in size.
5. Prepare the Filling: While the dough is rising, let’s make the potato filling. Heat the oil in a pan over medium heat. Add the mustard seeds and cumin seeds. Once they start to splutter, add the chopped onions, ginger, and green chillies. Sauté until the onions are golden brown.
6. Spice it Up: Add the turmeric powder and curry leaves. Cook for another minute, then add the mashed potatoes. Mix well and cook for 2-3 minutes, until everything is combined. Season with salt to taste and stir in the chopped coriander leaves. Let the filling cool slightly.
7. Shape the Buns: Punch down the risen dough and divide it into 5 equal balls. Flatten each ball into a small circle. Place a spoonful of the potato filling in the center of each circle.
8. Seal and Shape: Carefully bring the edges of the dough together to seal the filling inside. Pinch to secure, then gently roll the bun between your palms to create a smooth, round shape.
9. Second Rise & Bake: Place the shaped buns on a baking tray lined with parchment paper. Brush the tops with a little milk. Bake in a preheated oven at 180°C (350°F) for about 20 minutes. Then, reduce the temperature to 175°C (345°F) and bake for another 10-15 minutes, or until golden brown.
10. Cool & Enjoy: Let the buns cool on a wire rack before serving. They’re best enjoyed warm!

Expert Tips

• Don’t overknead the dough, or the buns will be tough.
• Make sure the potato filling is not too hot when you fill the buns, or it might melt the dough.
• Brushing with milk gives the buns a lovely golden color.

Variations

• Vegan Adaptation: Substitute the butter with a vegan butter alternative and use plant-based milk for brushing.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. You might need to adjust the amount of liquid slightly.
• Spice Level Adjustment: Add more or fewer green chillies to adjust the spice level. A pinch of red chilli powder also works well.
• Festival Adaptations: These are perfect for picnics or afternoon tea parties! My aunt always makes a big batch for Diwali.

Serving Suggestions

These potato buns are delicious on their own, but they’re even better with a side of chutney! I love them with mint-coriander chutney or tamarind chutney. A cup of hot masala chai is the perfect accompaniment.

Storage Instructions

Store leftover buns in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in the oven or microwave before serving.

FAQs

• What type of flour is best for these buns? All-purpose flour works great, but you can experiment with bread flour for a chewier texture.
• Can I make the dough ahead of time? Yes, you can! Let the dough rise, then punch it down and store it in the refrigerator for up to 24 hours. Bring it to room temperature before shaping the buns.
• What is the best way to prevent the buns from drying out? Store them in an airtight container. You can also wrap them individually in plastic wrap.
• Can I freeze these potato buns? Absolutely! Freeze the baked buns in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
• What chutney pairs best with these buns? Mint-coriander chutney and tamarind chutney are classic choices, but feel free to experiment with your favorites!