Whole wheat Stuffed Aloo Buns


Whole wheat stuffed aloo buns are a quick and easy, rises in 30 mins, a very versatile recipe, fill with desi aloo filling or cheese or veggies , its a perfect evening snack. 

This bun / dinner rolls recipe is so easy and quick, this is one of my favorite recipes, and will soon be yours too. Iyengar bakery style, will satiate a evening snack craving in mins. Even better i have tried this with 50-50 and 2/3 1/3 whole wheat and all purpose flour and it works really well. These were one of the firsts breads when i started baking. So easy, and wow so satisfying. Its like the magic of baking unveils in front of you.

Its weird how these weren’t on the blog all this while, infact these are something i suggest all my students to play around with. I always say, when you start baking, you should try easy fail proof recipes, to boost your morale.. later when you have your ground, go experiment, when you get your basics right, you can can make ladi pavs, make a basic bread, oh the options are unlimited.


1 cup (about 250ml) warm water
2 tablespoons yeast
2 tablespoons sugar
4-5 garlics grated (optional)
1/4 cup (50 grams) melted butter
1/4 cup (60ml) olive oil
2 teaspoons salt
1 1/2 cups all-purpose flour
1 1/2 cup more whole wheat flour or atta
2 potatoes made into stuffing of your choice.
1 tablespoons melted butter, optional
oregano / thyme optional


1. In the bowl of your stand mixer / any bowl, combine the water and yeast and let it sit for 10 minutes. You will see it bubble up
2. Add the sugar, garlic, melted butter and oil.
3. Add the salt and flour, half a cup at a time, and mix with the dough hook of your mixer (or by hand).
4. Knead on low for 10 minutes. If by hand, till the time the dough should not be sticky. If it is, add a little flour at a time until it’s no longer sticky.
5. Cover the bowl and let the dough rise in a warm place for 30 minutes.
6. Preheat the oven to 190°C. Divide the dough into 18/20 pieces and place a tbsp of the aloo masala into the center of each piece. Pinch the edges tightly together. Brush the top with some milk
7. Place the buns on a parchment lined baking tray, with the pinched side down. 8. Sprinkle the buns with kalonji / sesame seeds / poppy seeds, or nothing at all, but it makes them look a little nicer.
9. Bake for 11 – 15 minutes or until the buns are golden brown.
10. Remove from the oven and brush with melted butter and serve warm.
Print Friendly, PDF & Email