Mini Savory Buns/ Khara Buns

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Ever since I saw those beauties on her blog, I have not been able to get them out of my head and have been meaning to try them ever since. Something about them brings back warm memories and takes you back to those childhood carefree days. These savory buns called as Khara Buns in Kannada were regular in our house and we used to have it as a tea time snack. The famous Iyengar Bakeries of Bangalore specialized in making them.

 I am so glad that I tried them at home. They are easy to make and as Sharmi says, most of the time is spent in the waiting for the dough to get fermented.

 We had this with our evening tea and with our deeply engrossing conversation they were gone in no time.

 Me “Do you think they turned a little dark and hard on the outside?”

DH “No they are just fine, I wish they were spicy like the khara buns we got back home”

 Me “Sigh, they did not turn out as golden as Bharthy’s or as fluffy as Sharmi’s

DH” You definitely need to make them again and make sure you make it spicier”

 OK, next time I will make it spicier and make sure they are light brown and not hard on the outside! But this is definitely a keeper and worth a try. Thanks Bharthy  and Sharmi for sharing this.

 

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Mini Savory Buns Recipe

Yields: 8 small buns 

Ingredients 

  • 1 cup Maida (All Purpose Flour)
  • ½ tsp sugar
  • 1/4 tsp salt + little while kneading
  • 1/2 tsp active dry yeast
  • 1 tsp sesame seeds
  • 2 Tbsp onion chopped
  • 1 green chillies chopped
  • 1 Tbsp chopped coriander leaves
  • 2 small Garlic pods (peeled and grated)
  • 1/2-1/3 cup warm water
  • ½ Tbsp butter + 2 tsp for brushing on the top 

Method

Adapted from: Sharmi’s Passions & Spicy Chilly 

  • In a cup of warm water, mix the yeast in warm water, along with sugar and salt. Keep aside for about 30mins and you will notice frothy layer on top.
  • In a big plate, add the maida, salt and little sugar. Add chopped fresh coriander leaves, chopped green chillies, grated garlic, onion and melted butter and mix.
  • Add the yeast water little by little and knead it to soft pliable dough. I kneaded for about 1-2 minutes. It will be a bit sticky, but that is fine.
  • Cover this with wet muslin cloth and keep the dough aside for 2 hours.
  • Note: With the dough in the plate, I wrapped the plate with wet muslin cloth and make sure there is room for dough to grow.
  • After 2 hours, the dough would have doubled in size, punch it in to remove the trapped air. Punching is an important step and so do it few times.
  • Knead it again for a minute. Now divide the dough into 8 small sized balls. Brush melted butter over the top and sprinkle sesame seeds and little salt on top. Keep aside for 30-45 minutes.
  • Preheat the oven to 200 deg C/ 395 F and bake for about 30-35 mins until very light brown.
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27 comments

  1. Swathi says:

    One suggestion, add salt later in the dough. First add yeast and sugar,so that they happy to do their job.

    Definitely Swathi. Thanks for the suggestion, will keep it in mind the next time :-)

  2. ruchikacooks says:

    Love the mini version of the kara buns RC. Wish I had some now. When I was in bglore in June, I just ate these and hot corn(butta) inspite of my eating situation..

  3. suma says:

    Yes, I have seen Sharmilee and Bharthy’s buns, they sure look extremely inviting. Your buns look great too!! I have baked bread only once successfully and looking forward to bake again. On the look out for easy bread recipes always.

  4. Jayasri says:

    Hi sharmi, seeing your post on kara Buns, brought me to your post!, I have posted one in my blog, I come from a family of bakers (Iyengar bakeries), I got this recipe which I have posted in my blog from my cousins who have bakeries in Bangalore, try out next time yo might like it!, and of course I will try yours!, they look beautiful.

  5. Bharathy says:

    So glad that you..err DH liked them, girl..
    never knew abt iyengar bakerie’s khara buns!!

    all of a sudden the idea flashed in my mind(when Rachel announced bbd for the month)…why not buns..spiced up in an indianised way..alas! the post has earned me the highest number of comments so far!!

    Thank you for tried them out and giving all the credits to sharmee and me..so nice of you! :)

  6. spice says:

    bookmarked……to me they look so perfect & ‘m also going to make little more spicier…..off my way to check sharmi’s & bharthy’s blog…

  7. Soma says:

    :-) They might not be as golden or fluffy as supposed to be, they sound wonderful all the same. Reminds me of the onions crackers and I trust you when you say they disappeared !

  8. Archana says:

    Thanks. This looks good. Should try it out. Have you tried baking VB bakery “Special(Raisin) bun.”

  9. redchillies says:

    Archana, do let me know how it turns out. I have not tried the Special bun from VB bakery, sounds interesting :-)

  10. Anjana says:

    Hi, I love the way the buns look. It reminds me of Iyengar’s bakeries in bangalore where you get these nice warm.

    I am here to ask about the shelf life of these buns. Can you store it for a couple of days? If so, for how long? I need to ask the same question for another recipe “Chilly Biscuits/ Spicy Crackers / Masala Cookies”

    Please clarify this for me.

    Regards,
    Anjana

  11. Geetha says:

    My husband is a great lover of the Bakery Items… this is one of his favorite & used to relish from the Bangalore Iyengar Bakeries. I tried it for his bday last Saturday. It tasted good but was crunchy :( I wanted to get it right…so tried it second time yday but still the same crunchy on the outer fluffy inside but not soft. Not sure what I missed. I followed the recipe religiously. Do we need to add more butter to make it soft? Any suggestions?

  12. RedChillies says:

    Hi Geetha,

    Three things, I can think of.

    1) Is it possible that the buns were kept on the top shelf to bake? If so, try the middle shelf.
    2) Try adding more butter/oil over the top before placing in the oven.
    3) Try kneading a little bit more and make it softer.

    Do let me know if this helps.

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