Coming back to Iyengar bakery, i have mentioned it so many times, and I will keep missing it. In fact last night in my dream, I had just landed in Bangalore and in full view of MIL, i am pigging my way through Khara bun, sweet bun, Aloo bun, puffs, etc etc! That is a true foodie right! So last evening, we started craving for aloo bun. Obviously, there was no time for preparing my own dough, also here in this cold, i wonder if yeast will do a good job. So I took some help from the grocery shop. It worked out fine! I was confused when it came to selecting the dough at the grocery shop. Finally i settled for Crescent Rolls, not only because it is looks nice, but also because it is rich buttery and moist. Makes a great pair with the savory potato filling.
Serves 8 || Calories per serving 196 Kcl || Protein 3.5 gm || fat 9.6 gm || Fiber 1.6 gm
Crescent roll dough store brought 1 pack of 8
Green chillies 4-5
Curry leaves 5-6
Oil 2 tbsp
Mustard 1/2 tsp
Hing a dash
Salt to taste
- To get a head start, chop the potatoes, sprinkle a little water and microwave it on high for 2-3 minutes.
- Heat oil in a pan. Add mustard, Hing and curry leaves. Once it is done spluttering, add diced onions.
- Cook onion still soft and add potatoes. Sprinkle some water, cover and cook till potatoes are soft-tender. Set it aside and cool.
- Read the instruction on the crescent roll package. Unpack and lay out the dough triangles. preheat oven to 375 F.
- Take a spoonful of potato filling into the centre of the dough triangle.
- Roll it starting from the broader end, pinching the smaller end at last.
- Place the rolls on an un-greased cookie sheet and bake for about 15-18 minutes.