Khara Bun Recipe | Savoury Buns - Kannamma Cooks https://www.kannammacooks.

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khara bun recipe | savoury buns

★ ★ ★ ★ ★
5 from 2 reviews

Author: Suguna Vinodh Total Time: 1h20m Yield: 8 buns 1x

Recipe for Bengaluru bakery style Khara Buns made from scratch at home. Savoury buns spiced
with Indian aromatics and chillies. Recipe with video.

I N G R ED I E N T S
SCALE 1x 2x 3x

INGREDIENTS FOR THE KHARA MASALA

2 teaspoon peanut oil

1/4 teaspoon cumin seeds
2 sprigs curry leaves, finely chopped
2 tablespoon onion, finely chopped
1/2 teaspoon turmeric powder
1/4 teaspoon dried chilli flakes
1 teaspoon green chillies, minced
2 tablespoon coriander leaves, finely chopped

OTHER INGREDIENTS

1/2 cup warm water

1 teaspoon sugar
1.5 teaspoon active dry yeast
1/4 cup warm milk
1.5 cups / 210 grams maida / all purpose flour
1/2 teaspoon salt
1/2 teaspoon peanut oil
2 tablespoon milk – for brushing buns

EXTRAS

3 teaspoon ghee – for final brushing

Flour for dusting and kneading

I N S T RU C T I O N S

FOR THE KHARA MASALA

Heat oil in a small kadai and add in the cumin seeds, curry leaves and the onions. Saute for a few seconds. Add in the turmeric
powder, chilli flakes and the green chillies. Saute for a few seconds more. Finally add in the coriander leaves and saute till the
leaves are wilted. Set aside.

FOR THE DOUGH

Take a bowl and add in the warm water, sugar and the yeast. Mix well with a whisk and set aside for five minutes. The yeast will get
activated and will foam up. If the yeast does not foam up, it means that its dead and you will need to start with new yeast. I store my
yeast in the freezer here in India and it stays fresh and good for months. I buy my yeast online from amazon. Once the yeast has
foamed up, add in the milk, the khara masala and the rest of the ingredients.

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Khara Bun Recipe | Savoury Buns - Kannamma Cooks https://www.kannammacooks.com/khara-bun/print/25884/

Form a dough and knead the dough by hand for a good five minutes. The dough will be very soft and will stick to the hands. Dust
the dough with little flour while kneading. But do not add too much flour while kneading as the dough will become dry and the buns
will become very hard. Resist your temptation to add flour while kneading. Do not add more than a couple of tablespoons of flour
while kneading. The dough will come together and start to stick less after kneading. Once the dough is smooth, transfer to an oiled
bowl and cover with a plastic wrap or a shower cap.

Let the dough rise until doubled. It will take anywhere between 45 minutes to an hour depending on how humid the place you live is.
Once the dough is doubled, remove the dough from the bowl and gently deflate it and knead briefly for a few seconds. Dust it with a
sprinkle of flour to avoid the dough from sticking to the bench.

Divide the dough into eight equal pieces. Form each dough into a tight ball. Refer to the video as to how each ball is formed. Its
important that there are no cracks while forming the dough else the final bun will show these cracks.

Let the balls rise on a sheet pan for 15-20 minutes.

Brush the buns evenly with milk.

In the mean time preheat the oven to 200 degree Celsius / 390 degree Fahrenheit for about 10-15 minutes. Bake the buns for 20
minutes.

Remove the buns and brush the buns with ghee / melted butter while its still hot.

Enjoy!!

Find it online: https://www.kannammacooks.com/khara-bun/

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