Potato Bun Recipe- Wholewheat & Kashmiri Chilli Indian Bread

Last Updated on 2 months by Neha Deshmukh

Potato Bun Recipe – Wholewheat & Kashmiri Chilli Indian Bread

Introduction

There’s just something so comforting about warm, fluffy bread, isn’t there? Especially when it’s filled with a flavorful, spiced potato mixture! I first made these potato buns (or aloo bun as some call them) when I was craving something a little different from the usual Indian breads. They’re soft, subtly sweet, and have a lovely warmth from the Kashmiri chilli powder. This recipe combines the goodness of wholewheat flour with the vibrant flavors of Indian spices – and trust me, your kitchen will smell amazing while they bake!

Why You’ll Love This Recipe

These aren’t your average buns. They’re a delightful fusion of textures and tastes. Here’s what makes them special:

• Wholesome & Flavorful: The wholewheat flour adds a lovely nutty flavor and a bit of extra fiber.
• Spiced to Perfection: The potato filling is bursting with aromatic spices – turmeric, garam masala, and that gorgeous Kashmiri chilli.
• Soft & Fluffy: The dough is incredibly soft and yields beautifully baked buns.
• Versatile: Perfect for breakfast, a snack, or alongside a bowl of soup.

Ingredients

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

• 1 cup wholewheat flour (approx. 120g)
• 1 cup all-purpose flour (approx. 120g)
• 1 tbsp instant yeast (approx. 7g)
• 1 tsp salt
• 2 tbsp sugar
• 1 cup lukewarm water (approx. 240ml)
• 2 tbsp olive oil
• 2 medium potatoes (350 gm, boiled, peeled and mashed)
• 1 tsp oil
• ½ tsp cumin seeds
• 1 tsp ginger garlic paste
• 2 green chillies (minced)
• ¼ tsp turmeric powder
• ¼ tsp Kashmiri chilli powder
• ¼ tsp garam masala powder
• 1 pinch amchoor powder
• 2 tbsp chopped coriander leaves

Ingredient Notes

Let’s talk about a few key ingredients to make sure your buns turn out perfectly:

• Wholewheat Flour: I love using wholewheat flour for a bit of extra nutrition and a lovely nutty flavor. You can substitute it entirely with all-purpose flour if you prefer, but the wholewheat really adds something special.
• Kashmiri Chilli Powder: This is where the magic happens! Kashmiri chilli powder isn’t about heat; it’s all about color and a mild, fruity flavor. It gives the potato filling a beautiful vibrant red hue. If you can’t find it, you can substitute with regular chilli powder, but reduce the amount and add a tiny pinch of paprika for color.
• Amchoor Powder: This is dried mango powder, and it adds a lovely tangy flavor to the potato filling. It’s a staple in North Indian cuisine and really balances the spices. You can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get baking!

1. In a large mixing bowl, whisk together the wholewheat flour, all-purpose flour, instant yeast, salt, and sugar.
2. Gradually add the lukewarm water and knead the dough until it comes together into a smooth, elastic ball. This might take about 5-7 minutes.
3. Now, drizzle in the olive oil and knead again for another 2-3 minutes until the oil is fully incorporated. The dough should be soft and slightly sticky.
4. Lightly oil a clean bowl. Place the dough in the bowl, turning to coat it with oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
5. While the dough is rising, let’s make the potato filling. Heat the oil in a pan over medium heat. Add the cumin seeds and let them crackle for a few seconds.
6. Add the ginger garlic paste and minced green chillies and sauté for about 30 seconds until fragrant.
7. Add the mashed potatoes, turmeric powder, Kashmiri chilli powder, garam masala powder, amchoor powder, and salt. Mix well to combine.
8. Cook the potato filling for about 5 minutes on low heat, stirring occasionally, until everything is well combined and heated through.
9. Stir in the chopped coriander leaves and remove from heat. Let the filling cool completely.
10. Once the dough has doubled, gently punch it down to release the air. Divide the dough into 6 equal portions.
11. Roll each portion into a circle about 4-5 inches in diameter.
12. Place a generous spoonful of the potato filling in the center of each circle.
13. Bring the edges of the dough together to seal the filling, pinching to close. Gently shape each bun.
14. Arrange the buns on a greased baking tray, leaving some space between them.
15. Cover the buns with a clean kitchen towel and let them proof for another 25 minutes.
16. Preheat your oven to 180°C (350°F).
17. Bake the buns for 25 minutes, or until they are golden brown.
18. As soon as they come out of the oven, brush them with a little olive oil. This will keep them soft and shiny.

Expert Tips

• Don’t skip the proofing steps! They’re crucial for light and fluffy buns.
• Make sure your water is lukewarm, not hot. Hot water will kill the yeast.
• If the dough is too sticky, add a tablespoon of flour at a time until it’s manageable.

Variations

• Vegan Adaptation: Substitute the olive oil with vegan butter or another plant-based oil.
• Spice Level Adjustment: Adjust the amount of green chillies to your liking. You can also add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: During Janmashtami, my family loves to add a little grated paneer to the potato filling for an extra special treat!

Serving Suggestions

These potato buns are delicious served warm with a cup of masala chai or a comforting bowl of dal. They also make a great snack on their own!

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? While all-purpose flour works, I highly recommend using wholewheat flour for added flavor and nutrition.
• Can I make the dough ahead of time? Yes! You can prepare the dough up to a day in advance. Let it rise, then punch it down and store it in the refrigerator. Bring it to room temperature before shaping the buns.
• What is Kashmiri Chilli Powder and can I substitute it? It’s a chilli powder known for its vibrant color and mild flavor. If you can’t find it, use regular chilli powder with a pinch of paprika.
• How can I adjust the spice level? Easily! Reduce or omit the green chillies, or add a pinch of cayenne pepper for more heat.
• Can these buns be made in an Air Fryer? Absolutely! Preheat your air fryer to 180°C (350°F) and cook the buns for 15-20 minutes, or until golden brown.