SNACKS · Uncategorized

IYENGAR BAKERY KARA BUNS | BAKERY STYLE MASALA SPICY BUNS

Khara buns is a savory bun prepared with onion, Coriander and powdered spices. This recipe is similar to the Khara buns available in Iyengar bakery. I am a sweet tooth person and not a fan of savory goodies. But my husband is quite opposite and likes spicy foods. I have prepared this as evening snack with tea. The bun is soft and spongy inside. I have kept for a minute extra to get dark brown color as my husband likes it that way. I have made it completely in wheat flour and it came out too good.

Preparation time : 2 hours

Baking time : 20 minutes

No. Of serving : 8 buns

INGREDIENTS:

  • Wheat flour – 2 cups
  • Instant dry yeast – 2 tsp
  • Sugar – 2 tsp
  • Salt – 1/2 tsp
  • Milk – 1/2 cup + 2 tsp for brushing on top
  • Water – 1/2 cup
  • Oil – 1/3 cup
  • Butter – 1 tbsp for brushing on top

FOR MASALA:

  • Onion – 1
  • Ginger garlic paste – 1 tsp
  • Oil – 1 tsp
  • Cumin seeds – 1/2 tsp
  • Red chilli – 3
  • Turmeric powder – 1/4 tsp
  • Coriander powder – 1 tsp
  • Asafoetida – 1/4 tsp
  • Salt – as required
  • Coriander leaves – 1/4 cup

METHOD:

For preparing masala:

1. Fine chop onion and Coriander leaves. Heat oil in a pan and add cumin seeds. Once it splutters, add ginger garlic paste and saute for a minute.

2. Add onion and saute well until it turns translucent. Break red chilli and add to it.

3. Then add salt, Asafoetida, turmeric powder and Coriander powder to it. Saute until everything is combined.

4. Add Coriander leaves on top. Mix and remove from flame. Keep aside and let it cool.

For Preparing Dough:

5. First take milk and water together in a pan and heat it. No need to boil, it has to be warm.

6. Add yeast to a glass and add 1/4 cup of warm milk to it. Stir and keep aside to activate the yeast. It has to become frothy.

7. Sift the wheat flour to a wide mixing bowl. Add sugar and salt to the flour and mix.

  

8. Add oil and activated yeast to the flour. Pour remaining milk and mix everything using hands. Knead well to make a smooth dough.

Combining and Baking:

9. Now add the prepared masala to the dough and fold it from all sides. Knead again so the masala gets incorporated well to the dough. Add little flour if needed.

10. Keep the dough covered for about an hour in warm place to rise. Meanwhile line the baking tray with butter sheet and grease with oil.

11. After an hour the dough would have doubled and increased in quantity. Punch the dough to release the air and knead well for 5-10 minutes.

12. Make small balls out of dough and arrange it on prepared baking tray leaving enough space between the buns.

13. Keep covered for the dough for about 45 minutes to 1 hour to rise again and increase in size. Now preheat the oven for 180°C.

14. Brush the top with milk and bake for 15-20 minutes or until the top turns brown. For darker colour keep it for extra minute.

15. After done, brush the top with butter to give shine and it gives very good aroma to the buns.

Enjoy it as such with a cup of tea or slice the bun into two halves and apply butter.

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