Iyengar Bakery Style Khara Buns
Savoury eggless buns with onion, herbs and spices
Ingredients
- 1 ½ cups all purpose flour / maida
- 1 ½ tsp instant dried yeast
- ¼ cup milk
- ½ cup water
- 1 ½ tsp sugar
- 3 tbsp / 42 g butter melted
- 1 tsp salt
For the masala
- 1 tsp oil
- 1 tsp cumin seeds / jeera
- 1 medium onion finely chopped
- 4-5 green chillies finely chopped
- ⅓ cup chopped coriander leaves
- Salt to taste
- To brush:
- 1 tbsp milk
- 1 tbsp melted butter
Instructions
- Heat oil in a pan and add cumin seeds. When it sizzles, add onion and fry till soft. Add green chillies, salt and fry for a minute. Remove from heat and add coriander leaves. Allow to cool.
- In a large bowl mix 1 cup flour, instant dried yeast and sugar. Microwave milk and water for 30 seconds or until its lukewarm and add to flour. Mix with a spatula.
- Then add the melted butter, salt and mix with a spatula. Add remaining flour little by little and mix with a spatula to form a sticky dough.
- Transfer the dough to a generously floured surface and knead the dough for 8-10 minutes or until the dough is non-sticky and smooth.
- Now flatten the dough with your hands to form a rectangle. Put the onion mixture, fold from all sides and seal well.
- Knead for another 12-15 minutes or till the onion mixture is well incorporated in the dough, adding more flour if required.
- Grease a large bowl with oil and place the dough in it. Cover and keep in a warm place for 1 - 1 ½ hours or until the dough doubles in size.
- Once the dough has risen, knead for another 8-10 minutes, to remove any air bubbles. Divide into 8 equal portions and shape them into buns.
- Place them on a baking tray lined with parchment paper. Cover and keep in a warm place for 45 minutes - 1 hour.
- Preheat the oven to 200 C | 400 F for 10 minutes. Brush the tops of buns gently with milk.
- Bake them at 180 C | 350 F for 15-18 minutes or until the buns turn golden. After removing from oven, brush them with melted butter.
Notes
- If using active dry yeast, dissolve the yeast in lukewarm milk and water along with sugar. Leave aside for 10-15 minutes or until it becomes frothy.
- Adjust the amount of green chillies according to your spice preference.
- Kneading the dough well to form a non-sticky and smooth dough is important to get soft buns.
- After adding the onion mixture, the dough will become very sticky. Knead the dough well until non-sticky, adding extra flour if required.