Iyengar Bakery Khara Buns recipe/Eggless Savoury Buns recipe

 

IMG_0658

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 πŸ™‚ 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 πŸ™‚ It oozes its oil and impart the flavour to buns which are aesthetically Β pleasing as well.

I toast a tsp or two of sesame seeds and add them in my salads !!! Taste explosion πŸ™‚ Seriously !!! You can try πŸ™‚

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 !

Ingredients:

Measurement used – 250ml = 1 cup

For buns:

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 –Β 3 tbsp

For Stuffing:

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)

For Brushing:

Melted butter

Milk

Sesame seeds

Method:

  1. In a saucepan, heat milk and water till its lukewarm.
  2. Add Yeast and sugar and mix well
  3. Cover it and set it aside for 15 minutes or till yeast activates and turns frothy
  4. Meanwhile, in another pan, add butter and allow it to melt
  5. Add cumin seeds and wait for it to crackle
  6. Add onions and green chillies
  7. Saute for about a minute or two
  8. Add chopped curry leaves and salt
  9. Mix everything till incorporated well
  10. Turn off the burner and chopped coriander leaves and set aside.
  11. 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
  12. In a large mixing bowl, add maida/APF and salt. Gently mix
  13. Add 3 tbsp melted butter and mix for a minute or two
  14. Now make a well in the centre and add the yeast mixture to the APF and combine everything till a Β smooth dough is formed
  15. If the dough is sticky, feel free to add little more flour
  16. Kneading on a kitchen platform is recommended πŸ™‚
  17. Knead for about 15 minutes
  18. Flatten the dough with your hands to form a rectangle
  19. Now gently add the onion mixture to this and fold from all the sides and seal well
  20. Start kneading again for another 10-15 minutes and or till the onion mixture is incorporated well into the maida mixture
  21. Now grease a bowl with a neutral flavoured oil and place this dough in the centre
  22. Add few drops of oil and cover it with a cling film
  23. Set aside for 2 hours or till the volume doubles. This is the first rise
  24. After two hours, you will notice that the dough has doubled in volume.
  25. Now knead once again for another 10-12 minutes just to let the air bubble out from the dough
  26. Divide them into 7 equal sized portions and shape them into buns
  27. Place it on a baking dish lined with parchment paper. Sprinkle white seasame seeds on it.
  28. Keep it aside for 45-50 minutes for final rise
  29. After 35 minutes during the final rise, pre heat your oven at 200C for ten minutes
  30. Now lightly brush the top of buns with milk
  31. Bake for about 20 minutes at 180C
  32. Once its baked, immediately brush them with butter to retain the softness of crust.

Tips:

  • 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 πŸ™‚

IMG_0656

IMG_0660

 

Advertisements

15 Comments Add yours

  1. This looks so incredible delicious! I just fell in love!

    Liked by 1 person

    1. Thank u so much !and thanks a ton for stopping by my blog post πŸ™‚

      Liked by 1 person

  2. PriyaPandian says:

    Can we use wheat flour instead of APF

    Liked by 1 person

    1. Hi piya, Thank you dear. I m not sure of how that would turn out. Haven’t tried.. it should not make a difference in measurement i feel… Tastes different though πŸ™‚

      Liked by 1 person

      1. PriyaPandian says:

        Ok Neethu. Will give it a try

        Liked by 1 person

      2. Thank you Priya πŸ™‚ Let me know how u got on πŸ™‚

        Liked by 1 person

  3. PriyaPandian says:

    Looks yummy πŸ˜‹

    Liked by 1 person

  4. Love this recipe! Delicious khara bun, never tasted this before, I can’t wait to make this soon!

    Liked by 1 person

    1. Really ! Then I would sincerely suggest you to try this πŸ™‚ They so super good with a cup of hot coffee or tea πŸ™‚ But make sure you reheat them and serve them warm πŸ™‚

      Liked by 1 person

  5. Megala says:

    Great recipe! Thanks for sharing!!

    Liked by 1 person

    1. My pleasure dear πŸ™‚

      Liked by 1 person

  6. Lathiya says:

    Looks delicious..love to have with some hot tea

    Liked by 1 person

    1. They taste absolutely superb with hot cup of tea Lathiya πŸ™‚

      Like

  7. Wonderful recipe. Great share.

    Liked by 1 person

    1. Thanks a lot Dimple πŸ™‚ Glad you liked it πŸ™‚

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s