Hi friends, I come today with some baking!!, As I have already told you about my Baking passion and the root cause of my baking in my Sweet bread/Milk bread recipe, I had to make again a long distance call to my cousin and to get this recipe!!, He was laughing his heart out and told when I go to India on my next visit he said he wants me in the bakery for a week so he would teach me about tips and tricks on Indian Baking, may be I should call it, Iyengar Bakery Baking!!. These lovely Iyengar Bakery Khara Buns are so Beautiful you will love it for all the flavours you enjoy when eating it.
When zora of Bread Baking Day (BBD) announced the #28 BBD, this month hosted by Tangerine's kitchen and her theme was Bread Buns, I knew what I was going to do. Last time i missed the latino breads this time I did not want to give up, so here is my Bread Bun. Hope she likes it!!
This is my Dad's favourite Bun/Bap what ever you want to call it, when ever I would say I am in the Bakery what do you want, he would say get Khara Bun for me please, My cousins when I visit them in their bakeries they always pack a couple of Khara Buns for my Dad!!, I still have to call and tell him that I could make these!!, so how do you think I came into doing this, around 2 years back, I had tried, but then I never asked how it was made, and I just assumed, even though I wasn't 100% right, like I fried the onions before adding them to the buns, that was one mistake I had made, otherwise I was quite nearby but never added so much sugar, talking to my cousins, I rectified all those and it was a great achievement, I have made palya bun/Potato bun many times (I have never posted them still!!!), some day soon I will post them soon, it was a big at home, I made 10 Buns actually out of this dough, I baked and had gone out, when I came back their was only 3 left, my kids apologised and said sorry mum we didn't take any photos but they were so delicious we just ate them!!, Today my hubby called me from work and asked, what was it I made, and I said it was khara bun!! he is not keen on breads and buns, I have never seen him eat one, I think he eats palya bun just because it has potatoes in it!!, well coming back to it, he said he took 2 of them to office and gave it to his friends and they also just loved it, actually it was quite spicy but my kids loved it. So here comes my recipe.
I had only two left for my super clicks!!
When zora of Bread Baking Day (BBD) announced the #28 BBD, this month hosted by Tangerine's kitchen and her theme was Bread Buns, I knew what I was going to do. Last time i missed the latino breads this time I did not want to give up, so here is my Bread Bun. Hope she likes it!!
This is my Dad's favourite Bun/Bap what ever you want to call it, when ever I would say I am in the Bakery what do you want, he would say get Khara Bun for me please, My cousins when I visit them in their bakeries they always pack a couple of Khara Buns for my Dad!!, I still have to call and tell him that I could make these!!, so how do you think I came into doing this, around 2 years back, I had tried, but then I never asked how it was made, and I just assumed, even though I wasn't 100% right, like I fried the onions before adding them to the buns, that was one mistake I had made, otherwise I was quite nearby but never added so much sugar, talking to my cousins, I rectified all those and it was a great achievement, I have made palya bun/Potato bun many times (I have never posted them still!!!), some day soon I will post them soon, it was a big at home, I made 10 Buns actually out of this dough, I baked and had gone out, when I came back their was only 3 left, my kids apologised and said sorry mum we didn't take any photos but they were so delicious we just ate them!!, Today my hubby called me from work and asked, what was it I made, and I said it was khara bun!! he is not keen on breads and buns, I have never seen him eat one, I think he eats palya bun just because it has potatoes in it!!, well coming back to it, he said he took 2 of them to office and gave it to his friends and they also just loved it, actually it was quite spicy but my kids loved it. So here comes my recipe.
I had only two left for my super clicks!!
KHARA BUN/SPICY BUN/SPICY BAPS
INGREDIENTS:
650 gms All Purpose Flour
10 gms salt
50 gms Sugar
75 gms oil
7gms yeast
1/4 cup cleaned washed and dried herbs of your choice (I have used fresh coriander leaves, curry leaves, dill leaves)
1 medium sized onion
2 to 3 green chillies
1/2 tsp cumin powder
1/2 tsp pepper powder
1 and 1/4 Cup to 1 and 1/2 Cup of warm water
METHOD:
First of all take yeast in a large mixing bowl add 2 tbsp of warm water (note it should not be too warm, this kills the yeast) with a tsp of sugar and leave it in a warm place for few minutes it starts to frothing up that means your yeast has started to work and it is live,
Mean while when the yeast is in the process take a medium sized onion, green chillies and herbs (which should be cleaned, washed and dried with the help of a kitchen paper so that their is no water content) chopped finely and kept ready.
Sift All purpose flour, the spices powders and salt and mix them well with the help of a sieve, then mix the chopped ingredients well together in a large bowl.
Make a well in the centre pour the yeast liquid and oil into it and mix well then add warm water little by little making into a dough
Knead this dough lightly and then cover with oiled cling film and leave to rise in a warm place for about 1 hour (depending on the temperature/altitude etc.,!!) , until it is double in size.
Once it is rised turn it out into a lightly floured work surface knock it down then give a gentle roll and divide the dough into portions as how big or how small you want ( I mean how small/large your Buns/Baps you want them).
Or you can flatten it into a square cut them in equal sizes, with your fingers lift each piece place it on your palm and bring together all the four corners together, roll over and turn it into a round ball or rolls and place them apart 1 to 1 and 1/2 inch apart.
If they are not looking good don't worry, once they have their second rise it turns out into a nice round shape and wobbly to touch! leave them on a greased and floured baking sheet giving them enough space to rise and expand, again cover with an oiled cling film or a Tea towel for at least 1/2 hour to 45 minutes leave them to prove in a warm place until well risen. (Again depending on the place where you live).
Meanwhile heat the oven to Gas mark 4/350 degree farenhiet/176 degree Celsius , when you leave the dough for its second rise.
Once they are proven take out the clingfilm and brush them with milk/Egg wash/butter, press a bit in the centre of the buns to equalize the air bubbles and prevent any blistering on the top when they are baked.
Bake the baps between 20 to 25 minutes depending upon your oven, first after 10 minutes turn the Baking sheet and bake for another 10 this helps in the uniform baking of the buns.
Until they are golden in colour, Insert skewer and check if they are done, take them out from the oven, allow them to cool for 5 to 10 minutes and immediately cool them on a wire rack.
If left in the tin usually the baked goods like breads and Baps/buns become soggy beneath, so it is better to take them out and leave them on a wire rack, which gives breathing space for them underneath.
They are now ready to be eaten with a hot cup of coffee, tea or with cheeses of your choice .
Take an other look at my lovely Khara buns/Spicy buns, and I wish to thank my cousins, krishna and Ram prasad for me helping bake these beauties.
Hope you too make these and enjoy, as I have told earlier in my sweet bread recipe, allow it to rise properly then only you will succeed.
These Khara Buns/Spicy Buns I am sending to Tangerien's kitchen for her 28# BBD event and also this is yeast spotted, I am also sending this to champa's Bake-of-event.
Updated on 19th september 2010
Hi all, few of them wrote to me about the crust on the buns so, I had to confirm with anything was wrong with the recipe, The recipe totally remains the same, the only thing my brother said was the minute you take it out of the oven he asked me to sprinkle little water on top of them or asked me to make the dough consistency little sticky mean to say do not keep adding flour to make it into a firm dough, What I do is I use water until I feel it has formed a dough then when I keep kneading I do not add any extra dough when it starts sticking to my hand what I do is I just dip my hand once or twice into the flour take it out and start kneading again this way I will not be adding too much extra flour at all. Kneading helps the gluten to form well and helps the bread to bake very well with soft interiors!
One more thing he said was once you have kneaded it well, he told me to just leave it for 1/2 an hour, need not have to wait for the first rising, but asked me to shape the buns after 1/2 hour and place the buns apart to giving them space for a complete double in size raise, then again either give it a egg wash or milk or butter before baking, for 15 to 20 minutes interchanging them after half the time of baking. It starts to a golden colour, which should ensure that it is baked well or insert a skewer to find out if it done, take them out and leave them on the counter top for few minutes and immediately turn them onto to the wire rack.
If you still have any doubts please do write to me..
thanks to you...
Sorry I am really late in corresponding when somebody asks me something please do forgive me...,
Updated:
What I learnt from lot of Baking now is, Check if your yeast is still in condition I always put yeast, water and a tsp of sugar and leave it for few minutes, when I see the yeast is bubbling up I know the yeast is active then I add the other Ingredients and knead the dough for at least 10 minutes, (I will be posting how I do it ASAP), I just keep it in a normal temperature, The slow the rise the bread seems to be better,Don't hurry up the rise, Once they rise, do not allow them to drop back, keep an eye on them, next thing is I knock it down, and treat as a flower handling the second rise carefully.
Shoba Shrinivasan
Hi Jaysri,
Looks very tempting these khara buns. I shall try them out soon.
Shobha
Kalyani
looks yum Jayasri.. i could almost smell the bangalore bakery right in front of my eyes 🙂 I do bake buns, but they never seem to have the crusty golden colour on top (which is quite disappointing) ... Do i need to give a milk wash (with sugar) after they are halfway thru baking too??
Sinduja
Jayasri, can you get the recipe of honey cake and cup cake too from your cousins? That would be so good, almost like a min Iyengar bakery at home!! 🙂
Jayasri Ravi
Hi Anonymous, I am really thankful to you it is a typo error, I have updated check it please
Anonymous
Hi
I am bit confused about the recipe....in the first ingredient list with 650g flour, you mentioned 50g sugar, later for 1 kg flour you mentioned 10g sugar...was it a typing error or is there any reason for reduction in sugar?
Thanks in advance
Anonymous
Hi
My name is rashi and i am also from karnataka, i live in australia. I am pregnant now and most of the time carve for iyengar bakery food, i tried so many things but not haooening.
If possible can you please ask recipes from your cousin for apple cke (which look like coco balls) and cocnut cookies, i searched in web not b=getting correct recipe.
plssssssssss
Jayasri Ravi
Hi sinduja, what a lovely name you have! thank you so much for your lovely words thanks that you tried and liked it, As I don't get them here even my family love it too.., It's my dad's favourite with a cup of coffee!, thanks that you liked it, even I thought sugar was a little bit more, well, I just tried how my cousins told me, now I change it a bit to my taste, as I love spice in my food!
Sinduja
Hi Jayasri,I tried this recipe and to say it tastes delicious is a understatement!!!My case is slightly reversed from you. I am a madras iyengar married to a Bangalore hebbar iyengar. My husband is crazy about khara buns and any food related to Bangalore and I am so glad I stumbled upon your site. The measurements and the directions were all perfect except for the sugar which I reduced to couple of tbsp. Thanks for posting a keeper of a recipe!!
Jayasri Ravi
Hi Meena, sharmilee and shobha thanks very much and of course By Example I have written to you!, thanks for your lovely words, I must thank my cousins for the recipes for these, now I have become an expert in this, any doubts please do write to me I will try to clarify to my best of knowledge.
Hi shobha, yes you are right, I am tamilian by birth and born and brought up in karnataka, that is why my dishes have a lot of Karnataka cooking style to it, I love the state and its people to bit and pieces and love their food, Married to a Madras Iyengar I learnt a lot of Tamilnadu style cooking as my mom's is mostly of Mysore Iyengar style but also has a lot of common with Tamilnadu style cooking and having lot of andhra friends and love andhra food I cook a lot of Andhra dishes too.., even before I started blogging! and yes I am settled in UK now!
Shoba Shrinivasan
Hi,
First time on your website. its interstng to see so many different varieties...Are you a tamilian from bangalore settled in Uk? Its nice to see that all your captions are in three languages!!!
Shobha
Sharmilee! :)
Aww these look so tempting....luv khara busn very much...looks perfectly baked
ByExample
Thank you so much for sharing the recipe for the delicious khara buns. I have been yearning for these as I cannot find Iyengar Bakery style buns (in Chicago at least). There is a place called Hot Breads here, but their buns are a bad excuse for a bun!
I followed your recipe as close as possible, but I think I have messed up especially around letting them rise appropriately. Because when I got them out of the oven, they were rock-solid on the outside, albeit spicy and tasty after microwaving for a few seconds. Can you please clarify a bit on the part where the dough needs to be allowed to rise? It seems like a two or three part process. What I did was allowed the kneaded dough to rise for an hour (to almost double the size). Then I made bun shapes, covered with an greased cling film for another 15 mins and then baked them in the oven for 25 minutes. The buns turned out too hard on the outside, even though they had risen pretty well.
I am very encouraged nonetheless, given their taste! I would like to make it the right way, if you can tell me where I might have messed up.
Thanks!
Meena
this is just divine...thnx for sharing!!!
jayasri
Hi Tina, Raks, thanks for your appreciation, Raks you must definitely try, you will love it, My cousins have Bakeries in chennai too!!, you must try it when you go there some time.
Hi Rachel and zorra, thanks for hosting which made me try these and thanks for the appreciation too!!, visiting my blog and leaving lovely comments which means really so much to me.
Thanks for posting my recipe champa.
Priya, chandana and sarah, I am so happy to see your thoughts just looking at it, you must try it out, you are lovely bakers yourself.
Mimi in India as bread is not a staple food, people usually eat them as a tea time snack with a hot cup of coffee or tea, you can eat it with cheese, I suppose!!
Thanks Lisa, you must try it out, they are brilliant
zorra
Your buns look gorgeous! Thank you for your participation in BBD.
Lisa
Chiles, spices and herbs packed into a bun? What's not to like? They are beautiful and look fantastic!
Ms.Chitchat
Very interesting kara buns, they look very soft and tasty. No doubt everyone loved these.
Mimi
In the U.S., we don't get to try buns like these. They look wonderful. I'll have to try baking some!
Are they normally eaten as a snack or do they go well with certain dishes?
Sarah Naveen
Wow!!! nice recipe..looks so yummy!!
Hari Chandana
Mmmm.. yummyy... wonderful recipe.. looks perfect.. 🙂
Champa
They look really good. Thanks for the entry and I'll include it in next roundup (4/2)
Priya
Buns looks irresistible...awesome..
Rachel
I could never resist such hard-to-resist buns and spicy ones at that.
Thank you for sending these for the event.
RAKS KITCHEN
Ah,I see this for the second time in blog world,really tempting to try a hand on this 🙂
Tina
Soft and delicious bun...
Tina
Looks soft and delicious...