Iyengar bakery style palya bun step-by-step recipe with photos.
About Iyengar bakery
The Iyengar bakery is believed to be started by HS Thirumalachar, who was from Hassan in Karnataka and its establishment dates back to 1898. It is believed that Thirumalachar owed a sweet shop and learned the art of baking from an Englishman who visited him regularly. His bakery was named BB Bakery and is considered the first of these stores.
The establishment of his bakery lead to most Iyengars from Hassa and surrounding villages to migrate to Bangalore and set up the very famous Iyengar bakeries. Even today, these bakeries are well-known for the delicacies they churn out every day. Their products include a range of sweet and savoury cookies, puffs, bread, cakes, sweet and savoury buns to mention a few.
About this recipe
The delicious goodies that come out of these little stores called Iyengar Bakery are to die for. They are so addictive, you just can’t get enough of it. Earlier I shared my take on their very famous masala toast, which is similar to an open sandwich. This time, I am sharing my take on yet another favourite – palya bun or stuffed potato bun. Palya means ‘vegetables sautéed with spices’ in Kannada, which is usually served as a side dish. In this dish, a potato palya is stuffed inside a bun and is baked to perfection.
At the first look, they may look like regular buns, but in the first bite, you know it’s nothing close to a simple plain bun. Soft, fluffy buns, filled with a mildly spiced potato filling just play music on your tastebuds.
There are two components to make the palya bun – the stuffing (palya) and the bun itself.
Stuffing: The stuffing is made with potatoes, peas, onions, and spices. I used boiled and lightly mashed potatoes to make it. I also add some lemon juice to the palya giving it a perfect tang.
Bun: The bun is made with plain flour, milk, butter, and yeast.
Tips for making perfect palya bun
Make sure the potatoes are lightly mashed. The mash shouldn’t have any big lumps in it, at the same time, have a little bit of small chunkey bite.
Brush the bun with some butter immediately once it is out of the oven.
Make sure you seal the dough well and keep the sealed-side facing down towards the baking tray. This will ensure the bun has a smooth finish once baked.
Perfect tea-time snack, make these delicious palya buns and bring Bangalore straight to your home 🙂
Serve palya bun with masala chai!
Iyengar Bakery style palya bun step-by-step recipe with photos
1. Prepare the potato-peas filling
2. Dissolve yeast and sugar in warm milk
3. Add melted butter and yeast mixture to flour
4. Add water and knead into smooth dough
5. Let the dough rest in warm place
6. Divide the dough into 8 parts
7. Spread the dough into a circular disc
8. Place potato filling in the center
9. Bring the ends together and seal completely
10. Place the bun on a lined baking tray making sure the tucked side is facing down
11. Repeat for the rest of the dough and bake
Potato filled buns baked to perfection
FOR THE DOUGH:
FOR THE POTATO FILLING:
TO MAKE THE DOUGH:
TO MAKE POTATO FILLING:
TO MAKE THE BUN:
Watch Iyengar bakery style palya bun web story here.
Read more about the Iyengar bakery here.