Easycooking: Iyengar Bakery Style Khara Buns | Masala Buns

There are some recipes which make you really excited.For me,currently,it is bread recipes.It started with making loaves for our daily use and now I want to try some breads at least twice(or even thrice) a week.Like someone said,it is healthier to eat APF breads made at home than the WWF breads from outside.So I am not yet fretting over the flour that seems to be purchased and consumed(not by us alone,I do distribute it among friends!)I will make the move to WWF,slowly but surely.

I happened to see quite a lot of Youtube videos of Iyengar bakeries in Bangalore and the stuff which is really popular and the best seller there.I have already tried the Honey Cake so next in line was this amazingly exciting Khara buns."khara" means spicy and these buns are quite literally so.I once tasted a Khara bun in Bangalore and aside from the strong taste of curry leaves,it was quite spicy from the green chillies that get added into it.I was told it is eaten warm,slathered with butter between sips of coffee :)

I have tweaked my regular bread recipe a bit and made these buns and they tasted really soft and fluffy with the right hint of spice,like how we prefer to eat it.You may increase the spice if that's your choice.The dough is a bit wet and needs a bit of tlc,you may get tempted to add more flour but the hydration is what gives you super soft buns.If it gets too difficult to knead,add a tbsp or more of flour but not more.

I really hope you try this out and enjoy some KBC - Khara Buns and Chai/Coffee:)

Khara Buns | Iyengar Bakery Style Khara Buns

Ingredients

Flour - 2 cups

Milk powder - 1 tbsp(optional)

Salt - 1 tsp

Sugar - 1 tbsp(divided)

Warm Milk - 1/2 cup

Water - 1/4 cup

Yeast -1 tsp

Onion - 1 medium

Green chillies - 1-2

Jeera - 1/2 tsp

Garlic -1 clove(optional)

Mint leaves - about 1/4 cup

Curry leaves - 5 sprigs

Coriander leaves - about 1/4 cup

Butter - 2-3 tbsp ( or oil)

Method

Mix together warm milk and 1/2 tbsp sugar well till the sugar gets dissolved.

Mix in the yeast and let it proof for about 5 minutes.

Meanwhile mix together flour,milk powder,salt and sugar.

Chop the onions and greens(I used a manual chopper and chopped everything together).

I kneaded the dough in my food processor - so added the flour first followed by the onion mix,yeast and pulsed together while adding the water simultaneously.

Once the dough comes together,add the butter and pulse again for about 30 seconds.The dough is extremely sticky at this point.

Add some flour on your kitchen counter and finish the kneading with your hands till it comes together.

If you are kneading by hand,the dough will still be sticky but we need that texture to get super soft buns.You could also use a stand mixer.

When the dough stretches easily without tearing(window pane),your dough is ready.

Place the dough in an oiled bowl and cover with a clingfilm or wrap and let it proof till the dough doubles in volume.It took me 45 minutes.

Punch the dough to degas and divide the dough equally into eight.Flatten the dough and tuck the ends and roll each buns using your palms.

Place the shaped buns on a tray and cover and let it rise for another 30 minutes.

Preheat the oven to 180C.Bake the buns for 25-30 minutes or until the buns are golden brown in colour and sound hollow when tapped.

Brush the buns with some melted butter and cover using a kitchen towel for 5 minutes,this helps in getting a soft crust.

Serve warm with some butter and hot coffee/chai :)

Step by Step Tutorial

Mix together warm milk and 1/2 tbsp sugar well till the sugar gets dissolved.

Mix in the yeast and let it proof for about 5 minutes.

Meanwhile mix together flour,milk powder,salt and sugar.

Chop the onions and greens(I used a manual chopper and chopped everything together).

I kneaded the dough in my food processor - so added the flour first followed by the onion mix,yeast and pulsed together while adding the water simultaneously.

Once the dough comes together,add the butter and pulse again for about 30 seconds.

The dough is extremely sticky at this point.

Add some flour on your kitchen counter and finish the kneading with your hands till it comes together.

If you are kneading by hand,the dough will still be sticky but we need that texture to get super soft buns.You could also use a stand mixer.

When the dough stretches easily without tearing(window pane),your dough is ready.

Place the dough in an oiled bowl and cover with a clingfilm or wrap and let it proof till the dough doubles in volume.

It took me 45 minutes.( I took a video of the risen dough but forgot to take a picture! If you follow me on Instagram,please do check out the stories to see how well the dough had risen!)