Aloo Palaya (Potato Curry) Buns

Some of my fondest memories from my trips to India as a child were the bakeries. South Indian bakeries were always filled with delicious bread, cakes, and pastries, and other bakery products. One such item is the Aloo Palaya (potato curry buns). This is an easy recipe to make in your own home!

Delicious Aloo Palaya buns that can be served with ketchup or sweet tamarind chutney

1 package of pizza dough (make sure it is vegan) 

3 potatoes (I used Idaho potatoes 

2 tbsp canola or vegetable oil

2 medium yellow onion 

1 tbsp mustard seeds 

1 tbsp toor dal (split pigeon peas)

1 tsp green chilies (optional for spice)

2 tsp salt (adjust to taste)

1 tsp turmeric

1 tbsp aquafaba (chickpea water)

 

Rough dice your potatoes into large chunks to cook more easily. In a pot, boil your potatoes for approx. 15-20 minutes until they are fork tender. Then drain the potatoes out of the pot and remove the skin. Then peel and finely dice up your onions. In the same pot (or in a separate wok), add oil, mustard seeds, and toor dal. When the mustard seeds begin to pop, add your green chilies. Be careful as the oil might sputter a little! 

A few seconds after you have added your chilies, pour in your onions, and let it saute. Add salt and turmeric, stirring until the onions turn translucent. Then add your potatoes, Using your mixing spoon to roughly chop and mash your cooked potatoes. Mix and let the turmeric fully coat the potato pieces. Then set aside your potato curry (aloo palaya). 

Line a baking sheet with parchment paper. Break your pizza dough up into eight chunks. Take each chunk and flatten them out. Add about 1 -2 tbsp of the potato curry into the flattened dough and wrap it up like a dumpling. Place the bun seam down on the baking sheet, repeating these steps until you are out of pizza dough. Coat each bun with aquafaba and place in an oven over for 20 min at 350℉. Then let cool, remove form the baking sheet, and enjoy!