Tuesday, August 14, 2012

Aloo Bun


Iyengar bakery Aloo Bun

Ingredients

For preparing Dough:
2 cups maida
2 tbsp butter
1/4 tsp baking soda
1 tsp active yeast
1 tsp sugar, 1 tsp salt, 1 tsp oil, 2 tsp milk

For stuffing:

Onions – 2
Aloo – 3 (boiled, peeled and mashed)
Coriander, Curry leaves
Green Chillies – 2 (depending on your spice levels)
Salt, ½ tsp, Sugar
Mustard
Ginger – Chopped to fine pieces (use paste if you don’t like the taste of ginger in bits)

Method to prepare stuffing:

Heat the oil in the pan. Add Mustard once it splatters add green chillies, curry leaves, ginger and Onions. Saute until Onion turns pink, add sugar, salt and mashed potatoes.
Saute for 3-4 minutes, sprinkle some water and garnish with coriander leaves.

Method for the Dough:


If you are using dry yeast then:
1. Warm a cup of water & mix yeast. Let it sit for 10 minutes or till the mixture becomes frothy (activates).
If you are using Instant Active yeast then add it to flour directly – in Step 2.


2. In a large bowl add oil first, then 2 cups of maida, baking soda, butter, milk, sugar, salt and the yeast mixture. It should be little sticky. If the dough becomes too tight add little milk to adjust.

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 and knead well for few minutes and divide it into equal parts.

6. Pre-heat the oven for around 10 minutes at 180 Deg C.


7. Roll each ball like a poori and place one spoon of the stuffing in the center.

8. 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. This gives the top portion of the bun golden brown colour.

10. Baking usually takes 20-30 minutes depending on the oven.

11. Serve hot filter coffee.