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!
Step by step instructions
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 a smooth dough
5. Let the dough rest in a 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
Iyengar Bakery Style Palya Bun
FOR THE DOUGH:
- 2 cups plain flour
- 1 tablespoon yeast
- ¼ cup milk
- ½ cup water
- 1 teaspoon salt
- 1 tablespoon sugar
- 4 tablespoon butter melted
FOR THE POTATO FILLING:
- 3-4 potatoes
- 1 large onion chopped
- ¼ cup peas
- 2 teaspoon oil
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 5-6 curry leaves
- ¼ inch ginger grated
- 2-3 green chilli or as per taste
- Salt to taste
- 2 tablespoon lemon juice
- A few coriander leaves
TO MAKE THE DOUGH:
- Heat the milk until it is warm. Add yeast and sugar and mix well. Let it sit for 5-6 minutes until it becomes frothy
- In a large bowl, mix flour and salt together. Add melted butter and milk-yeast mixture
- Gradually add water and combine the dough
- Transfer onto a flat surface and knead it until the dough is soft, smooth and pliable (8-10 minutes)
- Cover the bowl with a cling wrap and let it rest in a warm place for about 1 hour. The dough will be almost double in size after resting
- Punch the dough to remove the trapped air. Knead again for 2-3 minutes
- Divide the dough into 8 equal parts
TO MAKE POTATO FILLING:
- Boil the potatoes and lightly mash them. The mash shouldn’t have any big lumps in it, at the same time, have a little bit of small chunkey bite
- Boil peas in water until done
- Heat oil in a frying pan or kadhai. Add mustard seeds and let it splutter
- Add cumin seeds, curry leaves, green chilli, turmeric powder, and ginger. Saute for a minute
- Add onion and fry until they are translucent
- Add potatoes, boiled peas, salt, and 2 tablespoon water. Mix well and simmer for 1-2 minutes
- Turn off the flame and add lemon juice and coriander leaves
TO MAKE THE BUN:
- Preheat oven at 180 C (360 F)
- Take one part of the dough and spread it into a small disc using your hands
- Place 2 tablespoon potato filling in the center
- Bring all the ends of the dough together, tuck and seal completely
- Carefully place the bun on a lined baking tray making sure the tucked side is facing down
- Repeat for the rest of the dough
- Place the tray in the oven and bake for 20 minutes until the bun is golden brown
- Remove from oven and brush some butter on top
- Serve warm
Click here to watch Iyengar bakery style palya bun web story.
Read more about the Iyengar bakery here.