Iyengar Bakeries have been the trademark of Bengaluru city for more than a century. They are popular for a wide assortment of fresh and affordable snacks. One of their best selling item is the khara bun. It is savoury with a yellowish-green hue, generous amount of curry leaves, onions and green chillies. A hint of sugar to balance the spicy punch on the palate. Savoured either plain or slathered with butter accompanied with a hot cup of tea or coffee.
It is very easy to prepare the bun at home, the process simplified with step-by-step illustrations. The dough with spices kneaded, proofed, deflated and shaped into round balls. Each one then, flattened and set aside to rise, brushed with milk and baked at 375 F or 190 C for 20 minutes until golden brown. Spicy in flavour with a touch of sweetness, the buns are incredibly delicious.
It is very easy to prepare the bun at home, the process simplified with step-by-step illustrations. The dough with spices kneaded, proofed, deflated and shaped into round balls. Each one then, flattened and set aside to rise, brushed with milk and baked at 375 F or 190 C for 20 minutes until golden brown. Spicy in flavour with a touch of sweetness, the buns are incredibly delicious.
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Khara Bun
(Yields 4)
Ingredients:
2 cups all-purpose flour
2 teaspoons white granulated sugar
1/2 cup + 1 tablespoon milk
1/4 cup salted butter (softened)
2 1/4 teaspoons dry active yeast (7 grams or 1 sachet)
1/2 cup chopped onion
2 green chillies (chopped)
1 sprig of curry leaves (chopped)
1 teaspoon cumin seeds
1 teaspoon chilli powder
1/8 teaspoon turmeric powder
few coriander leaves (chopped)
1/2 teaspoon salt
Method:
Add the yeast to 1/2 cup lukewarm milk along with 1 teaspoon of sugar and set aside for few minutes to foam and froth.
Note:
Sift the flour into a bowl. Incorporate the balance 1 teaspoon sugar, yeast mixture, onion, green chillies, curry leaves, coriander leaves, cumin seeds, chilli powder, turmeric powder, butter and salt.
Mix all the ingredients to combine well and knead gently to form into a soft, smooth dough so that less moisture is released from the onion.
Place dough in a greased bowl, turning once. Cover with a plastic wrap and let dough rise in a warm place for 1 and 1/2 hours.
Once risen, punch the dough down to deflate the air. Weigh dough and divide into 4 equal smooth balls. Allow to rest for 5 minutes. Place each ball inches apart in a baking tray lined with parchment paper or silpat.
Then, flatten ball into 3.5-inches in diameter.
Cover tray and let rise in a warm place for about 45 minutes.
Preheat the oven to 375 F or 190 C.
Brush each ball with the reserved 1 tablespoon milk.
Bake for 20 minutes or until golden brown. Carefully, remove bread from the pan and cool on a wire rack.
Slice each bun in the middle, slather with a generous amount of butter and serve with piping hot tea or coffee.
(Yields 4)
Ingredients:
2 cups all-purpose flour
2 teaspoons white granulated sugar
1/2 cup + 1 tablespoon milk
1/4 cup salted butter (softened)
2 1/4 teaspoons dry active yeast (7 grams or 1 sachet)
1/2 cup chopped onion
2 green chillies (chopped)
1 sprig of curry leaves (chopped)
1 teaspoon cumin seeds
1 teaspoon chilli powder
1/8 teaspoon turmeric powder
few coriander leaves (chopped)
1/2 teaspoon salt
Method:
Add the yeast to 1/2 cup lukewarm milk along with 1 teaspoon of sugar and set aside for few minutes to foam and froth.
Note:
- The milk was heated in the microwave. It should be slightly warm to the touch not hot.
Sift the flour into a bowl. Incorporate the balance 1 teaspoon sugar, yeast mixture, onion, green chillies, curry leaves, coriander leaves, cumin seeds, chilli powder, turmeric powder, butter and salt.
Mix all the ingredients to combine well and knead gently to form into a soft, smooth dough so that less moisture is released from the onion.
Place dough in a greased bowl, turning once. Cover with a plastic wrap and let dough rise in a warm place for 1 and 1/2 hours.
Once risen, punch the dough down to deflate the air. Weigh dough and divide into 4 equal smooth balls. Allow to rest for 5 minutes. Place each ball inches apart in a baking tray lined with parchment paper or silpat.
Then, flatten ball into 3.5-inches in diameter.
Cover tray and let rise in a warm place for about 45 minutes.
Preheat the oven to 375 F or 190 C.
Brush each ball with the reserved 1 tablespoon milk.
Bake for 20 minutes or until golden brown. Carefully, remove bread from the pan and cool on a wire rack.
Slice each bun in the middle, slather with a generous amount of butter and serve with piping hot tea or coffee.
