Iyengar Bakeries in Bangalore is famous for these Khara buns. This is my childhood favourite bakery food. These buns are very soft, slightly spicy with a lovely taste of fried onion & coriander leaves. I added fresh dill leaves for more flavour. I like to serve these buns with homemade tomato soup. Store the buns in an air tight container for 2 days and refrigerate for 5 days.
- All purpose flour - 225 gms
- Salt - 5 gms
- Sugar - 2 tsp
- Luke warm water - 125 ml
- Luke warm milk - 2 tbsp
- Yeast - 1 sachet (7 gms)
- Butter - 15 gms
- Oil - 1 tsp
- Onion, chopped - 1 no
- Green chillies - 2 nos, finely chopped
- Dill leaves - 1 tsp
- Coriander leaves, chopped - 1 tbsp
- Red chilly flakes - 1 tsp
- Garlic powder - 1/4 tsp (optional)
To Brush :
- Milk - 2 tbsp
- Melted Butter - 1 tbsp
1. Heat oil in the pan, add cumin and finely chopped onions. Saute till tender.
2. Add green chillies, coriander leaves and dill leaves. Allow the mixture to cool completely.
3. Meanwhile, mix together dry yeast, sugar, 2 tbsp of milk and water. Keep aside for 15 mins or until yeast becomes frothy.
4. Knead / whisk together flour, salt, yeast mixture & onion mixture until smooth dough. Allow it to rest for 5 mins.
5. Slowly, incorporate15 gms of butter and knead the dough for another 20 mins by hand or 10 mins by stand mixer.
6. Grease the bowl with oil and place the dough covered for 1 1/2 hours in warm spot. Knead the dough for another few mins. Divide the dough into 8 equal portions and shape them into buns. Place them on a baking pan lined up with parchment paper for another 1 hour.
7. Meanwhile preheat the oven at 180 C. Brush the buns gently with milk and bake them for 20 mins or until the top is slightly brown. Brush the hot buns with melted butter and allow them to cool completely before serving.
Happy baking :)