June 17, 2009

Khara Buns

This post here took me back in time. To about 11-12 years ago. I’d just enrolled in French classes and I had to figure out a way to eat breakfast before the hostel mess opened. So, every once in a while, I would get a loaf of Masala Bread from Nilgiris or Hot Breads. I had to eat Masala Bread because I couldn’t store butter in my hostel room. Eating masala bread by itself was better than eating plain bread without butter. Eventually, I started toasting the bread slices on a tava inside the room, using a little oil. That way, I could finish eating my breakfast by the time I completed my 15 minute walk to the bus stop at the University gate. (And not feel like I had a rock sitting at the base of my throat!)

I started to make bread, but S asked if I could make buns. So, I did. For about 2-3 days, this was our breakfast. Sheer bliss! Thanks Namesake, for reminding me of an era gone by.

3/4 cup Flour
3/4 cup Whole Wheat Flour
1 tbsp Vital Wheat Gluten
1 1/2 tbsp Oil
1 1/2 tbsp Fresh Yeast
1 1/2 tbsp Sugar
3/4 tsp Salt
1/4 cup Boiling water
1/4 cup Milk

For the Onion Mixture
1/4 tsp Turmeric Powder
1/2 tsp Chilli Powder
2-3 Green Chillies, finely chopped
2 Onions, finely chopped1 tbsp Oil
¼ tsp Garlic, chopped
1/4 cup Coriander Leaves, chopped
1 tsp Cumin Powder
Salt to taste

Heat the tablespoon of oil in a pan. Add the onions and green chillies and fry for 2-3 minutes. Add the garlic and fry for a minute. Add the turmeric powder, chilli powder and cumin powder along with the salt. Take off the flame and add the chopped coriander.

Take a huge mixing bowl and place the oil, salt and sugar in it. Add boiling water and mix until the sugar dissolves. Add the milk now to bring the mixture to room temperature. Add the yeast and mix well. Add the flours, gluten and the onion mixture and knead into a dough. Place the dough in a greased vessel and cover it with a damp muslin cloth. Allow to rise until double in size (roughly 45-50 minutes).
Knead the dough for a minute and then divide into 10 equal portions.

Preheat the oven to 400F.

Take a portion of the dough and shape it into a bun. Place the buns on a greased baking sheet or tray. Repeat with the other portions. Allow to rise for 50-60 minutes and then bake for 12-15 minutes.

These are great when eaten fresh from the oven. Even better with a little butter. And just fabulous when toasted. I know I will make variations of this very soon.


Parita said...

Buns have baked beautifully, love the onion mixture..

Shama Nagarajan said...

nice one dear..would like to try this weekend

Happy cook said...

Oh yes Hotbreads, i used love everything from there in my teenage years.
Ofcourse i coudn't afford them always as it was cheaper to go for a dosa than to hotbreads :-)
I would love to make these delicous buns, but i am not that sure if my daughter and hubby will like them.
Maybe i should make for me th spicy ones and for them the normal plain ones.

Arundathi said...

Thanks a lot Namesake! :) Glad you loved it. Thanks to the recipe, the era doesn't have to be a bygone one! lol!

I owe you a phone call - been terribly jetlagged and catching up at work.

Pooja said...

Oh the buns look lovely!

Prathibha said...

Raaga I miss those Khara buns and ALu buns..They are just amazing gal..

Kalai said...

Gorgeous buns, Raaga! Will have to try this out. :)

Nithya Praveen said...

Bake to perfection...looks wonderful!

Divya Kudua said...

I too was excited seeing Arundhati's Khara Bread post.Those looked like stuff which you could only BUY from bakeries..I made sure I bought those from Iyengar's bakery in Bangalore on our last trip.Just amazing.I am glad you've tried an eggless version.

jayasree said...

This weekend i too baked similar buns.. it was very soft.

Yours look soft and the crusthave browned nicely

Priya said...

Wow buns looks too soft and just love the brown crust...yumm!!


looks mouthwatering,i wud prefer the spicy ones than the ordinary!

Sanghi said...

Yummy buns raaga!

Bombay-Bruxelles said...

Hummmmm! I can just smell the bread and onion mixture!

Chitra said...

looks yumm.i've tasted in bakeries..Good u make @home..Pass it to me:)

Aparna said...

I had book-marked this from Arudati's blog and am yet to make it.
Thanks for reminding me to. :)
I have such a long book-marked list. I think should do only bookmarked posts for a while!

Curry Leaf said...

Wow.Love the bread.I too had seen Arundathi's khara bread.BTW,from where you got the vital wheat gluten?Is it available in Gurgaon?,if Yes,then is it there /can I buy it in Blore?Do answer as and when you find time.I am finding it very difficult to obtain baking items + having difficulties with my OTG!

DEESHA said...

looks like the one you get in Bangalore bakeries

Priya said...

Hey (Dhati) singing chef ,
I am really enSOYing your blog. Would love to hang and cook out with you next time I am in mera bharat mahan! Keep the recipes coming, am going to try out your masala bun.

Ramya's Mane Adige said...

oh, those buns look super delicious!

Sowmya said...

Wow buns look awesome..Till few weeks back when I saw a similar recipe, I never knew buns could even be hot. yah..stupid me..

I loved the idea.

Buns look lovely Raaga..Will give it a try soon

Ramya said...

First time here Raaga!!U have a wonderful collection of recipes especially in the baking category..
I wanna try them one by one since im only a newbie baker

Hari Chandana said...

khara buns looks delicious... nice clicks..gud job :)

Miri said...

You got vital wheat gluten? where where where ?! ;)

really nice recipe - thanks for posting!


CHAITRA said...

First time here!!You have a great collection of recipes!!Buns are quite tempting.Do drop in sometime to my blog

pedatha1 said...

Dear Raaga,
Your post was enjoyable to read. I am sure it is practice that must have made your buns so perfect....they dont look as easy as you make them out to be :).

pedatha1 said...

Dear Raaga,
Your post was enjoyable to read. I am sure it is practice that must have made your buns so perfect....they dont look as easy as you make them out to be :).

Padma said...

Buns are looking yummy... has come out too good Raaga :)

~~louise~~ said...

I've been in such a world wind, I almost missed this post. That, would have been very very bad!!!

Thanks for sharing Raaga. I do wish I could concentrate on baking....

Pari said...

Hi! Yummy buns. I have never tried baking buns I am still a little scared working with yeast . What is this vital wheat gluten? And where do u get it?

Deeba @Passionate About Baking said...

Fresh bread & home baked...can't get any better than this Raaga. Am intrigued by the vital gluten. Did you find that here in Gurgaon?

Bharathy said...

Hmm..seems you have added onions, cumin and turmeric powder!..:) good one!!:)
...also went thru the spiced potato onion, coriander and potato paneer buns!!!...Very much Indian and lovely ones!!
You are an Expert in baking, Raaga!!!

shilpa said...

hi Raaga
i cant find vital wheat gluten here in paris, is it still possible to make these with out the wheat gluten? is there any subsitute?

Raaga said...

Shilpa: You could try with 1.5 cups of Maida/AP Flour instead of 3/4 cup and 3/4 cup of each.

Deeba: I got my stock from the US

shilpa said...

ok will try & let u know....
thanks Raaga