Apr 26, 2009

Palya Bun / aloo bun

Any Bangalorean would love to relish palya buns & khara buns from Iyengar bakeries. I miss them here. After much of a thought which recipe to use, which would be simple enough for me to try without much stress, I came up with the one below. I'd referred to the following blogs: -
LG, Pushpa, Asha, Aayi & Tanna.

Another important thing I learnt about Baking is about Egg wash & milk wash. LG mentions in her post about milk wash. I wanted to know more about the same. So googled & this is what I found.

Milk wash is used to encourage browning. In case of scones (kind of buns) & biscuits will be pale on top (even though the bottom side is brown) if not brushed with milk or cream before baking. Dairy products contain both amino acids and certain types of sugars that react with one another in the high heat of the oven & undergo the Maillard or browning reaction. This process creates the golden color that can be seen, but more important, it develops the savory flavor of browned food.

Ingredients: -
2 cups maida
2 tbsp butter
1/4 tsp baking soda
1 tsp dry yeast (active yeast can be use to fasten the process. I dint have it)
1 tsp sugar
1 tsp salt
1 tsp oil
2 tsp milk

For stuffing/palya: - Click here. Instead of chopping the onions lengthwise, I chopped them finely.

Method: -
I used a food processor to make the dough.
1. Warm a cup of water & mix yeast. Let it sit for 10 minutes or till the mixture becomes frothy (activates).
2. In the food processor, add oil first, then 1 ½ cups of maida, baking soda, butter, milk, sugar, salt & the yeast mixture.
3. Run the food processor at high for a minute & check the dough. Add the other ½ cup of dough & adjust the dough. It should be little sticky.
4. Keep the dough covered in a warm place or in a sunny spot in a steel container for a minimum of 2 hours. The dough doubles in quantity.
5. Punch the dough down & knead well.
6. Pre-heat the oven for around 10 minutes at 180 Deg C. I used the fan setting for both pre-heating & baking rather than using the broil setting.
7. Knead the dough well & divide it into equal parts.
8. Roll each ball like a poori & place a spoon of the playa / stuffing at the center. Cover it from all sides & give it a nice round shape.
9. Before placing into the oven for baking, coat / brush each stuffed ball with milk using a pastry brush.
10. Baking usually takes 20-30 minutes depending on the oven.
11. Serve hot or cold with tea or coffee.


Ramya Vijaykumar said...

Aloo stuffed buns are looking very tempting and they have turned out well...

Pavithra said...

First time here..Its looking good and tempting..Nice blog

Asha said...

Slurp! Wish I was in B'lore now!:)

Sindhu Gangadharan said...

Wow your buns look so professional! Brilliant Ujwala you are a woman with great talent!

Organizational Communication said...

hi there i am glad i found this recipe. but one thing is i am new to baking and i need to know when i place the buns in the oven do i put them on a tray for baking or what

Priyanka said...

Oh! these look sooooooo delicious! Gosh your a pro! I simple have to try this soon! Thank you soooo much for posting it!!!! Will comment again once I try your recipe!


Shrilatha said...

Hi, this recipe looks lovely and I began to enjoy these buns very recently (moved in to B'lore). I am fairly new to baking and have a question on the procedure between step 8 and step 9. After the punch down and rolling into poories and placing the stuffing, should the dough be left for the second rise? and then baked?

Art of Cooking lies in the hand of facination to cook said...

its too gud to c..

I will try this out.. the buns looks too professional

Vasudha Narasimhan said...

my husband suggested i make iyengar bakery aloo bun....with very little hopes googled it...got this recipe...will try it and let u know how it turned out,.,,thumba thanks...i am also from bangalore...living in stuttgart and have a blog too...