Saturday, August 18, 2012

Khara Buns




Khara Buns or Spicy buns are a speciality in Bangalore's(Karnataka to be precise) Iyengar Bakeries . We have grown up eating these. Before Marriage it used to my grandfather who used to bring these home so often and later it was my father-In-Law who is so fond of these buns and used to insist us to eat it hot as soon as he gets them from a nearby Bakery.

I baked these using my little cute Black & Decker OTG. I used both up and down heating for baking these buns @ the temperature setting between 180 to 200 Degree C for about 23 minutes. The Aroma while baking these were divine. I hope you try them too.

Ingredients: -

For the dough: -


1 and a 1/2 cups Maida

1 1/2 tsp Instant or Active dried Yeast

1/4 cup Milk
1 1/2 tsp Sugar

1/2 cup Water

2tbsp Ghee dough preparation
Salt
Keep extra 1 Tbstp Milk for Milk wash
After baking:
1 tbsp for brushing the buns after baking



For Masala: -
2 Onions(approximately 3/4 cup) Finely chopped
1 Teaspoon Mustard
2 Sprigs of Curry Leaves

A pinch Asafoetida
Salt to taste
1/2 Teaspoon Sugar
3-4 Green Chillies(to your spice level)
1 Teaspoon Oil
Coriander leaves Finely Chopped
To Prepare Onion Masala:
1. In a hot pan add a teaspoon of oil.
2. Add a pinch of asafoetida & mustard seeds. Once the mustard seeds begin to crackle, add curry leaves, green chilies & turmeric. Roast for a few seconds.
3. Add finely chopped onion & little salt. Saute till the onion becomes transparent. Shut off the flame.
4. Garnish with finely chopped coriander & Transfer the contents to another bowl from the pan and  keep aside for cooling.

To Prepare the dough:


1. Mix water & milk & microwave till Luke warm.

2. Blend in sugar & yeast to the luke warm milk. Set it aside for 10 - 15 minutes till the milk mixture becomes frothy. This activates the yeast.

3. In a large bowl add 2 tbsp of ghee first, then 1 and a half cup of maida, salt and  activted yeast mixture.

4. Knead the dough well and add more of Maida if required to adjust the dough. The dough should be sticky.

5. Take dough out of the bowl on to a clean working area either on directly on to the cleaned platform for a board. Knead the dough well to make it non-sticky by dusting maida.

7. In the centre of the dough make a pit and place the onion mixture.

8. Knead well so that the masala mixes evenly into the dough. Usually it turns moist dust it with maida to adjust the dough.

10. Transfer to a steel bowl, keep the dough covered by a dry towel or paper  in a warm place for a minimum of 2-3 hours. The dough doubles in quantity.

11. Punch the dough down & knead well for 5-6 minutes..

12. Pre-heat the oven for around 10 minutes at 180-200 Deg C.

14. Divide the dough into equal portions.

15. Give each portion a bun shape & place it on a on a baking tray.

16. Using a pastry brush, brush each portion with Milk for the browning reaction.This gives bun golden brown colour.

17. Place the baking tray into the oven & let the buns bake for 20 - 30 minutes.

19. Once the buns turn golden brown, remove from the oven & brush each one with the remaining table spoon of ghee. This helps bun in retaining soft crust and brown colour.

20. Serve warm or cold with a cup of coffee or Tea.