Miss those yummy Iyengar Bakery Aloo Bun/Palya Bun from Namma Bengaluru here!So this was my first try at baking them here..wasn't bad for first time trial:)


  • Potatoes - 3 large
  • Onion - 2 large
  • Oil - 3 Tbsp 
  • Green chillies - 6 to 8 (finely cut)
  • Salt - to taste
  • Mustard seeds - 1 tsp
  • Curry leaves - a few 
  • Coriander leaves - 1 cup finely chopped
For the Bun dough:
  • All purpose flour /Maida - 3 cups
  • Salt - 1 1/2 tsp
  • Dry yeast - 2 1/2 tsp
  • Water - 1 cup luke warm
  • Milk - 1/4 cup (luke warm)
  • Butter - 1/4 cup melted
  • Sugar - 2 tsp

For Brushing the bun before baking:

  • 1 Tbsp of milk + 1 Tbsp oil


For the filling to be used inside the buns:
  • Boil potatoes. Peel them and mash them coarsely.
  • In a pan, heat oil and add mustard seeds. When they start sputtering, add green chillies and curry leaves.
  • When they are done, add onions and saute them until translucent.
  • Add salt and mix well.
  • Now add in the mashed potatoes. 
  • Garnish with coriander leaves and  turn off the heat. 
  • Let it cool down to room temperature.
Dough Preparation:
  • Take a large bowl, add warm water, sugar, salt and yeast.
  • Let it froth for about 5 minutes. 
  • Slowly add melted butter, dry milk powder if using and flour little by little to make a smooth dough.
  • Knead it well for 10 minutes. 
  • Coat with a little bit oil(I used olive oil) all over the dough and cover and let it rise for about 45 minutes to an hour or till it doubles in volume. 
  • After the rise is done, punch down the dough really well.
  • Divide into 12- 14 balls.
  • Let it rest covered for 10 minutes. 

Preparing the Bun for baking:

  • From the filling prepared , make 12-14  lemon sized balls of the palya/stuffing and set aside.
  • Now take the dough (1 piece) on your left hand and pat it to get a circle of about 4 - 5 " diameter.
  • It should be large enough so that you can place the palya ball and cover it all around. 
  • Keep the palya/stuffing ball in the center and pull all the sides up together to join in the center. (lie how you do for aloo paratha stuffing)
  • Pinch the edges and roll it slightly in your palm to make it smooth.
  • Place seam-side down on a baking sheet which is lined with parchment paper or lightly greased. 
  • Repeat with rest of the dough.
  • Cover the baking sheet with a clean kitchen towel or greased aluminum foil and let it rise in a warm place for about 30 - 45 minutes.
  • Towards the end of rise period, preheat the oven to 200  deg C. 
  • Brush the top of the buns with oil and milk mixture (Note : If you are an egg eater, you can give it an egg wash to get better color).
  • Bake the buns in the oven for 20 - 22 minutes.
  • Keep an eye on the bun so that they don't get over burnt.
  • When done, remove from the oven and brush with butter if desired.
  •  Serve Hot or warm:). 


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