Masala Buns - Khara buns (Bengaluru Iyengar bakery style)

Baking is something I love to the core. I always try to find an excuse to bake.  And breads are something I can keep baking on and on and never get bored.  But yes, the yeast shouldn’t play a spoil sport.  So today, I shall be showing you how to make Bengaluru Iyengar Bakery style khara buns.  When we moved to Bangalore, we were new to those type of buns (potato bun or khara bun).  But once we tasted the buns, we always wanted to have them (by “we” I mean my siblings).  

Getting on with Khara buns, I used to wonder, if I would ever be able to make them at home.  Then I came across a recipe from Divya of divyas cookbook, where she had posted garlic pull apart rolls.  My sweet mom gave me the idea of trying the recipe with this variation.  Whoa, that turned out to be just what I had been wondering for a long long time. So what are we waiting for, let’s just get on with it.

INGREDIENTS:

Flour	-   1 ½ cup	Onion	-   1
Yeast	-   ½ tbsp	Curry leaves	-   10-12
Water	-   ½ cup (warm)	Green chilli	-   1-2
Salt	-   1 tsp	Coriander leaves	-   a little
Olive oil	-   1 tbsp	Sugar	-   ½ tbsp

METHOD:

1.    Mix together warm water, sugar and yeast in a bowl and let it proof for about 10 minutes. It   should froth up by then.  If it doesn’t then you need to start over again. 

2.    In another bowl mix together flour, salt, finely chopped onion, curry leaves, green chillies and coriander leaves.  Add the yeast mixture to it till you get a slightly sticky dough.
Add oil and knead for 10 minutes till you get a smooth dough. (You could to this on a clean kitchen platform and knead well for 10 minutes or till you get a smooth and soft dough).

3.    Place the dough in a well-oiled bowl.  Cover the dough with a cling film and allow it to proof for 40-45 minutes, in a warm place.

4.   Punch down the dough and divide it into 6 small bun shaped balls.  

5.  Place them on a baking sheet/tray and let them rise for another 20 minutes.

6.     Pre-heat the oven for 5-10 minutes @ 180⁰C

7.     Bake the buns for 20-25 minutes till it gets a golden brown top. 

NOTES:

1.   Every oven is different so baking time may vary. Mine took 20 minutes.

2.    Frothing of yeast is very important while baking any kinds of breads

3.    Kneading well will help the gluten develop and will result in soft and fluffy buns

4.  Onions, curry leaves, chillies and coriander should be finely chopped.