Potato Stuffed Buns Recipe – Indian Bakery Style Baking

Last Updated on 4 months by Neha Deshmukh

Potato Stuffed Buns Recipe – Indian Bakery Style Baking

Hello friends! If you grew up in India, or have spent any time there, you’ve probably wandered past a local bakery and been captivated by the smell of freshly baked goodness. One of my absolute favourite things to grab was always a soft, fluffy potato-stuffed bun – aloo bun. They’re the perfect afternoon snack with a cup of chai, and I’m so excited to share my version with you today! This recipe brings those warm, comforting bakery flavours right into your kitchen.

Why You’ll Love This Recipe

These aren’t just any buns. They’re soft, subtly sweet, and packed with a flavourful potato filling. Making them at home means you get to control the ingredients and enjoy a truly fresh, warm treat. Plus, the aroma while they bake is divine. Trust me, your house will smell incredible! They’re a little bit of effort, but totally worth it for that authentic Indian bakery taste.

Ingredients

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

• 1.5 teaspoon vegetable oil
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• ¼ teaspoon minced ginger
• 1 teaspoon finely chopped curry leaves
• 1 cup finely chopped onions
• ½ teaspoon turmeric powder
• ¼ teaspoon asafoetida (hing)
• ½ teaspoon curry powder or garam masala
• 1 green chilli, finely chopped (adjust to your spice preference!)
• 2 teaspoon finely chopped mint leaves
• ¾ teaspoon salt (plus more for sprinkling)
• 1.5 cups boiled, peeled, mashed potatoes
• 2 teaspoon finely chopped coriander leaves
• ½ cup warm water
• 1 teaspoon sugar
• 1.5 teaspoon active dry yeast
• ¼ cup warm milk
• 1.5 cups maida/all-purpose flour (about 180g)
• ½ teaspoon salt
• Sesame seeds, for sprinkling
• Ghee, for brushing (optional, but highly recommended!)

Ingredient Notes

Let’s talk ingredients for a moment. A few things can make or break this recipe!

• Maida Flour: I’m using maida (all-purpose flour) here because it gives that classic soft, slightly chewy texture you find in Indian bakery buns. You can experiment with whole wheat flour, but the texture will be a bit denser.
• Active Dry Yeast: Make sure your yeast is fresh! If it doesn’t foam up when mixed with warm water and sugar, it’s likely dead and you’ll need to start over. We want that dough to rise beautifully.
• Curry Powder vs. Garam Masala: Traditionally, some families use curry powder in the potato filling, while others prefer garam masala. Both work beautifully! Garam masala tends to be a bit warmer and more aromatic. I personally lean towards garam masala, but feel free to use what you have or prefer.
• Asafoetida (Hing): This might be a new one for some of you! It has a pungent smell in its raw form, but it adds a lovely savoury depth to the filling when cooked. You can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get baking!

1. Prepare the Potato Stuffing: Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then, add the cumin seeds, minced ginger, and curry leaves. Sauté for about 30 seconds until fragrant.
2. Add the chopped onions and sauté until they turn soft and golden brown.
3. Stir in the turmeric powder, asafoetida, curry powder (or garam masala), and green chilli. Cook for another minute.
4. Add the chopped mint leaves and salt. Mix well.
5. Now, add the mashed potatoes and coriander leaves. Mix everything together until well combined. Taste and adjust seasoning if needed. Set aside to cool.
6. Make the Dough: In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy. This means your yeast is active and ready to go!
7. In a large bowl, add the warm milk, flour, and salt. Pour in the yeast mixture and start mixing.
8. Knead the dough for about 5 minutes until it becomes soft and pliable. It should be slightly sticky, but not overly so.
9. Cover the bowl with a damp cloth and let the dough proof in a warm place for 45-60 minutes, or until it has doubled in size.
10. Assemble the Buns: Gently punch down the dough to release the air. Divide it into 6 equal balls.
11. Flatten each ball slightly and place a generous spoonful of the potato filling in the centre.
12. Carefully bring the edges of the dough together to seal the filling completely. Pinch to ensure it’s tightly sealed – we don’t want any filling escaping!
13. Place the stuffed buns on a baking tray lined with parchment paper.
14. Brush the tops of the buns with milk and sprinkle with sesame seeds.
15. Let them rest for another 15 minutes.
16. Bake: Preheat your oven to 200°C/390°F. Bake the buns for 20 minutes, or until they are golden brown.
17. As soon as they come out of the oven, brush them generously with ghee (if using). This adds a lovely richness and keeps them soft.

Expert Tips

• Don’t skip the resting time for the dough! It’s crucial for a light and fluffy texture.
• Make sure the potato filling is completely cool before stuffing the buns. Warm filling can make the dough sticky and difficult to work with.
• If you don’t have ghee, melted butter works well too.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk and oil instead of dairy and ghee.
• Gluten-Free Adaptation: Experiment with a gluten-free flour blend, but be aware the texture will be different. You might need to add a little xanthan gum for binding.
• Spice Level Adjustment: Add more or less green chilli to control the heat. My friend, Priya, loves to add a pinch of red chilli powder to the filling for an extra kick!
• Festive Adaptations: During Diwali, my family likes to add a little bit of grated paneer to the potato filling. For Christmas, a sprinkle of nutmeg adds a lovely festive flavour.

Serving Suggestions

These buns are best enjoyed warm, straight from the oven! They’re perfect with a cup of masala chai, or as a side to a simple dal or curry. They also make a great snack for kids.

Storage Instructions

Leftover buns can be stored in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage. Reheat in the oven or microwave before serving.

FAQs

Let’s answer some common questions:

• What type of potatoes work best for the stuffing? I recommend using starchy potatoes like Yukon Gold or Russet. They mash beautifully and give the filling a nice texture.
• Can I make the dough ahead of time? Yes, you can! Prepare the dough and let it rise, then punch it down and store it in the refrigerator for up to 24 hours. Bring it to room temperature before stuffing and baking.
• How can I tell if the yeast is active? If the yeast doesn’t foam up when mixed with warm water and sugar, it’s not active. You’ll need to get a fresh batch.
• What is asafoetida (hing) and where can I find it? Asafoetida is a resin with a pungent smell that adds a savoury flavour to Indian dishes. You can find it at most Indian grocery stores.
• Can these buns be made in an Air Fryer? Yes! Preheat your air fryer to 180°C/350°F and cook the buns for 12-15 minutes, or until golden brown.

Enjoy these little bites of happiness! I hope this recipe brings a little bit of Indian bakery magic to your home. Happy baking!