Khara Buns, Iyengar Bakery Style

Name: Khara Buns, Iyengar Bakery Style
Total time: 1800 s
Yield: Makes 8 buns
Cuisine: Indian
Ingredients: 1/4 cup milk, warm; 2 tsp curds; 1 t.sp baking powder; 1/2 t.sp cooking soda; 1 tsp sugar; 3/4 tsp salt; 2 cups bread flour; 1/4 tsp cumin seeds; 1 onion, finely chopped; 1/2 tsp Kashmiri red chilli powder; 1/4 tsp turmeric powder; 1 tsp chilli flakes; 3 green chillies, finely chopped; A few curry leaves, finely chopped; 2 tbsp coriander, finely chopped; 2 tsp butter /oil; 2 tsp milk to brush on the top of the buns

Bina Samir Telivala @Bina_Samir

#goldenapron23
#week17
#breadflour
These healthy buns can be served for breakfast & dinner . You can serve them with a cup of hot tea or a bowl of hot soup .
These masala buns are a speciality of Iyengar Bakery of Bangalore. I have fond memories of them from my school days .
Cooksnap
@Lucky607

Bina Samir Telivala @Bina_Samir

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Ingredients

30 minutes

Makes 8 buns

For Fermentation :
1/4 cupmilk, warm
2 tspcurds
1t.sp baking powder
1/2t.sp cooking soda
1 tspsugar
3/4 tspsalt
For the dough :
2 cupsbread flour
1/4 tspcumin seeds
1onion, finely chopped
1/2 tspKashmiri red chilli powder
1/4 tspturmeric powder
1 tspchilli flakes
3green chillies, finely chopped
A fewcurry leaves, finely chopped
2 tbspcoriander, finely chopped
2 tspbutter /oil
Other Ingredients :
2 tspmilk to brush on the top of the buns

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Steps

30 minutes

1

Fermentation : Firstly, make a mixture of milk, curds, baking powder, cooking soda, salt, sugar & oil.Mix everything & keep aside for 5 minutes or till frothy.
2

Dough : Now sieve All-purpose flour in a bowl. Add the above mixture.Mix it gently into the flour.
3

Chop onions, green chillies, coriander & curry leaves very finely. Keep turmeric powder,chilli powder & cumin seeds also in the plate. Add all this in the dough & mix very well.Tuck the dough & apply oil on the top of the dough & cover with a cling film. Keep aside the bowl in some warm place for an hour, to ferment.
4

After an hour, the dough would have almost doubled in size. Now punch the dough & knead very well till paliable.
5

Make medium size balls from the dough & arrange them in a plate leaving space between them to rise while baking. Rest the buns covered with a moist cloth for 20 minutes.
6

Baking : Finally bake these buns at 180 c for 30 minutes.Before baking the buns, give them a milk / egg wash for a beautiful golden crust.
7

After 30 minutes check the buns if they are done, by inserting a toothpick in the centre. If the toothpick, comes out clean,then the buns are done. If not, bake them for 3-4 minutes more.
8

Apply butter on them, when the buns are warm. Remove the buns & cool them on a cooling rack. Serve the Khara Buns, Iyengar Bakery Style, warm with a cup of tea / coffee. Or serve them during cold winters with a bowl of soup.
9

Note : As there are no additional preservatives added in this recipe, the shelf life of these Khara Buns is 2 days so you may have to plan accordingly.