Well, if you are a Banglorean, then you will definitely know what am talking about. This soft, super delicious and flavorful khara bun from all the local bakeries in Bangalore is sure to sweep your heart right away!
It has been two and a half years since we shifted to Bangalore, and it is only now, just a few months back that I heard about these buns from a local bakery near my place. All thanks to my father-in-law! He was the one who first bought it for me and that was when even I was introduced to this.
This khara bun is different from the usual masala buns that we get in Iyengar bakeries. While making the normal khara bun, we mix the spices, chopped onions and coriander leaves along with flour to make the dough. On the other hand, while make the khara bun, the spicy stuffing is prepared separately and spread as a layer on top of the rolled dough to form spirals.
One thing that makes these khara buns stand apart from the rest is the use of dill leaves (or sabakki soppu as called in Karnataka). The filling is not that hot, but the flavor it gives is out of the world. Now, this is all because of the use of dill leaves. They give an amazing flavor and taste to the buns.
The filling requires just simple ingredients that always lies in your kitchen. I have used coriander leaves in place of dill leaves because of the unavailability of the latter. You know, I had zero patience to wait. I wanted to try these buns right away and devour them. But, I would definitely suggest you to use dill leaves if you find some.
You can also replace it with any greens that are your favorite. Just give it a try for even I do not know how they will taste with spinach or palak leaves. But, I would like to stick on with dill leaves, coriander or mint leaves at the maximum. If I ever try it with anything else, then I will surely let you know too.
Replace this stuffing with some spicy potato filling too. Even they taste amazing! Something important to understand is that, prepare them as you like and enjoy having them. This khara bun tastes absolutely delicious and do not miss them for any reason.
This khara bun is always available in the bakery next to our place. But, offlate, they have changed the style of making them (even the filling). So, I badly wanted to try the original ones that we used to get earlier. (I for sure do not know which one is original, but maybe I can tell you that this style of making khara bun belongs to this bakery.)
Woahhh! I can still feel the taste lingering around my tongue even after days of having them! No kidding people! Must try, worth a shot recipe! And, the results are sure to blast your taste buds with flavors. Khara bun tastes great as is. It can be had as an evening snack as well with some piping hot masala chai or coffee. But, if you ask me, I can even have them as a meal. I love them so much. (Don’t judge me people. I can have at the most two for a meal! LOL:p)
Anyways, enjoy khara buns with your loved ones on a rainy evening. Hot buns are sure to make your rainy evenings special. While you are here, do check out my other snack recipes too for some delicious evening food! Stay safe; Stay healthy! Happy cooking and eating!
Has meal planning been a little bit difficult during this lockdown? Look through my No Veggies, 21-Day Lockdown Series for ideas on what to cook during this lockdown.
For the dough
- 1.5 cup all-purpose flour / maida
- 1 tsp instant yeast
- 1 tbsp sugar
- 1/2 cup warm milk
- 1/2 tsp salt
- 1+1 tbsp softened butter
For the filling
- 1 tsp fennel seeds
- 1 large onions, finely chopped
- 2 green chilies, finely chopped
- 1 tbsp ginger-garlic-green chili paste
- 1/2 tsp turmeric powder
- 1/4 tsp coriander powder
- 1/2 tsp garam masala
- 1/8 tsp amchur powder
- 1/4 tsp cumin powder
- 1/8 tsp fennel powder
- salt, as required
- handful of finely chopped coriander leaves
- 1 tbsp oil
For the buns
- Some milk, to coat the buns before baking
To prepare the dough
- In a bowl, take warm milk and dissolve the sugar. Add the instant yeast to the mixture.
- Add the flour and salt and mix to form a soft dough.
- Add 1 tbsp butter and knead the dough well for 3-5 minutes.
- Apply the other tbsp of butter on the dough, tuck the dough, cover it and let it rest for about 2 hours.
To prepare the filling
- Chop the onions, green chilies and coriander leaves finely.
- In a pan, add oil and let it heat on a medium flame
- Add fennel seeds and let it splutter in the oil.
- Add onions, green chilies and ginger-garlic-green chili paste. Saute until onions turn translucent. and the raw smell of the ginger-garlic paste disappears.
- Add all the spice powders and the required salt and saute until the masala powders get cooked.
- Add a dash of water to the filling and finally add the coriander leaves and mix well.
- Switch off the stove and let the filling cool down.
To prepare the khara buns
- The dough must have doubled in size. Punch the dough and knead it for a minute and roll it in a flat surface as shown.
- Spread the entire filling on the rolled dough.
- Roll the dough into a log.
- Cut the log into equal sized portions.
- Seal the dough edges on one side of the dough ball as shown, leaving the other side to be spiral.
- Repeat the same for the rest of the dough balls.
- Transfer it to a tray lined with baking paper and cover it with a muslin cloth and let it rest for 20 minutes on the counter-top.
- Each bun would have increased in size. Apply some milk on each bun. Bake the buns in a pre-heated oven for 30 minutes at 180°C.
- Cool the buns down and serve warm.
- If you are using active dry yeast, then mix it in the warm milk and sugar mixture and let it rest for 15 minutes for it to proof before adding the flour.
- Knead until you get a soft and smooth dough.
- Let the dough rest for 2 hours. By then, it will be doubled in size.
- Use dill leaves instead of coriander leaves, if they are available.
- The filling should be moist but not very watery.
- The filling prepared should be in a spreadable consistency.
- Applying milk on the buns will give the golden-brown color to it.