One noticeable thing in Bangalore are the Iyengar’s Bakery which is spread across the whole metropolitan city !!! And in some places you can see two three bakeries in a single lane and yet they are crowded. Some bakeries are very famous and are serving since decades. These bakeries serve yum and delicious finger foods. Some notable ones are khara buns, cream bun, aloo bun, onion toast, onion bread and the list is never ending.
Today I made a humble attempt in making Khara buns. Khara refers to spicy in Kannada. No wonder these buns are famous for it has a very soft texture, very spongy and at the same time spicy 🙂 The combination of onions, chillies and mixed herbs give them an outstanding taste which one cannot afford to miss.
Many of us might wonder why do we add sesame seeds on top of buns. And some people may not think that sesame seeds on bun matter, but they actually do. They pack a lot of flavour for just being a tiny seed 🙂 It oozes its oil and impart the flavour to buns which are aesthetically pleasing as well.
I toast a tsp or two of sesame seeds and add them in my salads !!! Taste explosion 🙂 Seriously !!! You can try 🙂
Coming back to the day’s recipe ! Khara buns are great with a cup of hot soup or a cup of hot tea. Store them in an airtight container and they should be good for about a week. I would suggest you to microwave it for 10-15 seconds just before you use them. They also taste great with a layer of salted butter.
This recipe is tried and tested thrice. So you can blindly go ahead with the measurements without worrying !
Measurement used – 250ml = 1 cup
Maida/APF – 1 1/2 cup
Active dry Yeast – 1 1/2 tsp
Sugar – 1 1/2 tsp
Salt as required
Water – 1/2 cup
Butter – 3 tbsp
Onion – 1 large (finely chopped)
Jeera/Cumin seeds – 1 tsp
Curry leaves – 4 springs (finely chopped)
Green chillies – 5-6 (finely chopped)
Butter – 1 tsp
Coriander leaves – a smal bunch (finely chopped)
- In a saucepan, heat milk and water till its lukewarm.
- Add Yeast and sugar and mix well
- Cover it and set it aside for 15 minutes or till yeast activates and turns frothy
- Meanwhile, in another pan, add butter and allow it to melt
- Add cumin seeds and wait for it to crackle
- Add onions and green chillies
- Saute for about a minute or two
- Add chopped curry leaves and salt
- Mix everything till incorporated well
- Turn off the burner and chopped coriander leaves and set aside.
- Now coming back to the yeast, you can notice that the yeast would have been activated. If you cannot see frothy mixture discard the whole mix and restart with a new batch of yeast activation
- In a large mixing bowl, add maida/APF and salt. Gently mix
- Add 3 tbsp melted butter and mix for a minute or two
- Now make a well in the centre and add the yeast mixture to the APF and combine everything till a smooth dough is formed
- If the dough is sticky, feel free to add little more flour
- Kneading on a kitchen platform is recommended 🙂
- Knead for about 15 minutes
- Flatten the dough with your hands to form a rectangle
- Now gently add the onion mixture to this and fold from all the sides and seal well
- Start kneading again for another 10-15 minutes and or till the onion mixture is incorporated well into the maida mixture
- Now grease a bowl with a neutral flavoured oil and place this dough in the centre
- Add few drops of oil and cover it with a cling film
- Set aside for 2 hours or till the volume doubles. This is the first rise
- After two hours, you will notice that the dough has doubled in volume.
- Now knead once again for another 10-12 minutes just to let the air bubble out from the dough
- Divide them into 7 equal sized portions and shape them into buns
- Place it on a baking dish lined with parchment paper. Sprinkle white seasame seeds on it.
- Keep it aside for 45-50 minutes for final rise
- After 35 minutes during the final rise, pre heat your oven at 200C for ten minutes
- Now lightly brush the top of buns with milk
- Bake for about 20 minutes at 180C
- Once its baked, immediately brush them with butter to retain the softness of crust.
- You can also add grated ginger to the stuffing to enhance the taste
- Go easy on salt when you add to the maida/APF because we would have also added salt for the stuffing
- Brushing them with butter immediately after they are baked is highly recommended 🙂