Iyengar Bakery Inspired Khara Bun/Savoury Buns- Part Wholewheat

If you have been in Bangalore long enough, you would have definitely tasted these. Of all the age old traditional bakeries, Iyengar bakery is my absolute favourite. Khara buns are spicy savoury buns full of Indian flavours – Curry leaves, Coriander, Cumin , Red chillies and lots more. I wish i could get my hands on the traditional recipe. But well, for now we shall be happy with this successful experiment.

I have used a mix of whole wheat flour and all purpose flour . They turned out super soft and tasty. I am off to enjoy them with my piping hot “adrak waali chai’. What’s your plan?

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Iyengar Bakery Inspired Khara Bun/Savoury Buns- Part Wholewheat
If you have been in Bangalore long enough, you would have definitely tasted these. Of all the age old traditional bakeries, Iyengar bakery is my absolute favourite. Khara buns are spicy savoury buns full of Indian flavours - Curry leaves, Coriander, Cumin , Red chillies and lots more. I wish i could
Course breads
Cuisine indian
Prep Time 120 minutes
Cook Time 25 minutes
Servings
number
Ingredients
The bun dough
For the filling
Other ingredients
  • Milk for brushing
  • Butter greasing for
Course breads
Cuisine indian
Prep Time 120 minutes
Cook Time 25 minutes
Servings
number
Ingredients
The bun dough
For the filling
Other ingredients
  • Milk for brushing
  • Butter greasing for
Instructions
  1. For the filling- Heat the oil in a pan. Add the cumin , curry leaves , ginger garlic paste and asafoetida. Fry for a minute. Add the chopped onions and rest of the spices. Fry until the onions start getting crisp and light brown in colour. Add the salt and chopped coriander leaves. Give it a final mix and remove from the heat. Set aside to cool completely.
  2. Bread dough- Keep all the ingredients required ready on the work table.
  3. Mix the warm water and warm milk together. Take 1/4 cup from this mixture for yeast activation.
  4. Yeast activation- Take 2 tsps of yeast, 1 tsp of sugar and 1/4 cup of water-milk mixture , in a tall glass. Give it a mix and set aside, until the yeast gets frothy. [ about 10-15 minutes]
  5. Set aside 1/2 cup of all purpose flour. Sift the rest of the all purpose flour, whole wheat flour and salt together.
  6. In a large glass bowl mix the remaining milk-water and sugar.
  7. Add the frothy yeast to the above and mix well.
  8. Mix in the 1/2 cup of all purpose flour set aside in step 5. Close the bowl with a lid and allow the mixture to rest for 5 minutes.
  9. Add 1/2 cup of the sifted flour and mix well with a rubber spatula. The dough at this point looks very wet and sticky. Cover with a lid and allow it to rest for 5 minutes.
  10. Add the rest of the flour and mix.
  11. Add melted butter and start to knead the dough gently. [ The dough would now be quite easy to handle and eventually turn smooth and elastic]
  12. After about 5-10 minutes of kneading, mix in the 'masala' or filling prepared in step 1. [ the filling should be completely cool while adding it to the dough]
  13. Knead again to spread the masala evenly into the dough.
  14. Grease a large glass bowl and place the kneaded dough in it. Grease the top of the dough too. Cover with a damp cloth and keep the bowl in a warm place, for the first rise. [ It took mine about 45 minutes]
  15. Once the dough doubles, punch it down gently and divide it into 8 equal parts.
  16. Roll each part into a smooth round ball and place on a greased and lined baking tray, keeping enough space in between each of them.
  17. Brush the top of the dough balls with butter and cover with a damp cloth. Keep in a warm place, for the second rise. [Took mine about 1/2 an hour. Do keep an eye during the second rise, the dough must just double, and not be over proofed]
  18. Pre heat the oven at 180 degrees for 10 minutes. [ do this when the dough is almost doubled]
  19. Brush the top with milk and bake in the pre heated oven at 170 degrees for 20-25 minutes. [Or until they turn light golden brown]
  20. Remove from the oven and transfer onto a wire rack.
  21. Serve them warm. [In case you want to store them for later, allow to cool completely and store in an air tight box. ]
Recipe Notes

Notes-

Oven temperature and time may vary. Keep an eye on the buns, after 15-20 minutes of baking.

I kept them on a large flat tray and they kind of spread out during the second rise. I plan to use my muffin tray next time, to keep them nice and round. May be you could give that a shot?

The resting time after adding a part of the flour makes the dough quite easy to work with. I have also found that it gives a softer and fluffier texture to the final bread.

For serving later- Preheat your oven at 180 degrees for 10 minutes. Switch off the oven and place the savoury buns inside for about 15 minutes. This will make them warm and ready to be served.

Hope you enjoy these as much as i did. Happy Baking

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4 Comments

  1. One of the best sites I came across recently!!!. Your presentation is so attractive that it tempts me to try it.- Way to go !!!!

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