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Khara bun recipe, eggless khara buns

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I love savoury baking a lot than baking cake or cookies… I have tried this buns for 2-3 times and I just simply love it. I am now hooked to my pizza base dough and use it as basic dough for other bakes like I have used for Garlic buns and Stuffed masala buns too.This time I have replaced a part of maida with atta with no compromise in taste.This is simple and you can make it for either BF or for tea time snack…
Khara buns

Ingredients:

Maida/All purpose flour 1 cup
Wheat flour 1/2 cup
Active dry yeast 1 tbsp
Milk 1/4 cup
Water 1/4 cup
Olive oil 1/8 cup
Sugar 1/2 tbsp
Salt 3/4 tsp
Chopped garlic 1 tbsp
Chopped coriander 1 & 1/2 tbsp
Chilli flakes 1 tbsp

savory buns
Method:

  1. Sieve the flours together in a large bowl and make a dent in the centre. Heat the milk and water little(luke warm) and add sugar,yeast to it and mix well to dissolve yeast completely.
  2. Optional step if you are not sure about the yeast quality: Proof the yeast before using in the recipe. Yeast smell dominates because it have not worked properly in the dough. So first mix and dissolve yeast completely in luke warm milk +water + sugar. It should be luke warm, not hot, otherwise you may kill the culture. Once completely dissolved, keep aside for 5 to 10 minutes. It should raise and become frothy. Now, use this to make the dough. If the milk doesn’t raise or froth, it is not active yeast, it will not give good results, so better change your yeast, always use fresh stock. 
  3. Pour this mixture in the dent, add olive oil,salt,chopped garlic,coriander and the chilli flakes and gather to make a pliable and loose dough.
    Kara bun
  4. Apply oil over the dough and cover the mouth of the bowl with a cling wrap with enough room for the dough to rise.Keep in a warm place for an hour.
  5. After an hour the dough should have raised well(refer picture).
    Raised
  6. Punch down the dough and make six equal sized balls and arrange it in a greased baking tray. Pre heat the oven to 190oC . Till then the dough balls we have made will again rise a bit.
    b4 baking
  7. Brush the buns with milk and bake the buns at 190oC  for 13-15 minutes or untill the top starts turning golden colour.
    after bake
  8. Brush again with butter on top..
    Brush

and enjoy with butter when its still warm!! Khara buns

Notes:

  • The dough should be very pliable and soft,if its stiff and tight you may not get soft buns.
  • If your dough doesnt rise then your yeast is not active,you may not get soft buns either.
  • Tastes and smell great even after cooling down.
  • You can add along chopped green chillies too for extra hotness!

Reader Interactions

Comments

  16. OMG…I am bowled over by looking at these gorgeous buns….a cup of tea and maybe 1 or 2 of these buns would make me happy 🙂

    Reply

  28. second picture is really droolworthy, the inside looks perfectly cooked. akka appove sonna, try pannu nalla varumnu. Will do soon 🙂

    Reply

  34. This is my fav bun from my childhood days. There is a famous bakery near our locality(in Kerala) which sells this…whenever I visit India this is my first thing to have from that bakery..I have tried it once and will post the recipe soon… Only some slight changes in the recipe.. ur khara buns looks simply drool worthy…I am drooling….slurp..wish I could grab a few…Any ways few more days to go…I will go directly to that bakery from the airport…hahahaha…ur clicks are so superb especially the first one…love it.

    Reply

  46. I am totally bookmarking this one – I am constantly trying to find ways of making breads stand alone dishes and I am sure this will be a super hit in my home – Thanks for another marvelous recipe raks 🙂

    Reply

  48. They look extremely soft and kara buns were my staple sustained food during pregnancy:) I do not need excuses to bake them, but I do have one now! That I am longing for them looking at your pictures is reason enough to bake them soon!

    Reply

  50. They look super delicious and perfect. Buns are my nightmare 🙁 I have failed thrice and havent found the reason for it yet 🙁 Wish you were here next door to show me a demo and share those buns with me 🙂

    Reply

  112. wow, this looks sooooo tempting. i have never heard of this. khara bun-na i thought the stuffed masala buns. will try this. I tried the normal buns that you made and it came out well. didnt take the pics though..next time 🙂

    Reply

  116. wow, the buns look lovely, I love baking khara buns in the way we bake in our bakeries check out on my blog sometime when you have time, nothing special we add dill leaves, onions and chillies.

    Reply

  118. I really have to ask this.. In what oven do u bake all these, in a traditional wall oven or in the convection mode of a microwave oven.? its really superb… I dont have a traditional oven, so ur answer will really help me… Thanks

    Reply

  122. Yummy looking buns.

    I tried the same @home. It was a little moist inside (though a toothpick inserted came out clean) and the top was not as brown as yours. Let me know my mistake

    Thanks

    Reply

  130. For all those having an issue with the dough not rising, try proofing it in the oven (preheat at 175 F for 5 mins and then switch off) and place a big bowl of boiling water at the bottom of the oven. This increases the humidity of the oven helping the dough to raise. I live in NJ and was having trouble with rising until i tried this method.
    Hope this helps 🙂

    Reply

  132. Amazinggggggg recipe. Loved how it came out. The flavour was just right (not overpowering, not too mild). The buns came out so beautiful and soft with a nice crunchy crust (i used an egg wash on the surface). Hubby called it The Perfect Snack !!!! They were over before i could snap a pic !!! This will now b a regular at my home. Will share pics the next time i bake 🙂

    Reply

  144. Hi Raks,

    Can you give some general tips for baking?
    1) Should everything be baked in the lowest rack possible? My lowest rack would be say 1 inch from the bottom of the oven. I always have a doubt if I can use that or raise it to the next rack which would be 3 inches from the bottom.
    2) Do cakes, pizzas, cookies, buns etc need to be baked in the same rack?

    Reply

  146. Hi priya,

    Mine doesnt have any rack , so i keep at the bottom only. But my friend has OTG and she bakes all in middle rack. Sometimes in upper rack for cookies she said. Hope this helps.

    Reply

  158. I just made this and Stuffed Buns to accompany with tea and they came out perfect from oven.. Thanks for the recipe my husband enjoyed them alot 🙂

    Reply

  160. If using instant yeast just mix 1 &1/2 tsp of yeast in yhe flour itslef. No need to dissolve in milk. But knead well. Otherwise follow the same. Sorry for my late response. I know I am very late 🙁

    Reply

  164. Yes cling wrap it to refrigerate. Next day bring to room temperature and let it raise. Then proceed as mentioned. Since garlic is there, not more than 12 hrs.

    Reply

  180. Proof the yeast before using in the recipe. Yeast smell dominates because it have not worked properly in the dough. So first mix and dissolve yeast completely in luke warm milk +water + sugar. It should be luke warm, not hot, otherwise you may kill the culture. Once completely dissolved, keep aside for 5 to 10 minutes. It should raise and become frothy. Now, use this to make the dough. If the milk doesn't raise or froth, it is not active yeast, it will not give good results, so better change your yeast, always use fresh stock.

    Reply

  182. Made these today & they turned out yummy.. I didn't get the texture though.. It was pale yellow.. Soft & cooked… Forgot to brush milk before baking but tht was the only variation from ur recipe… What could have gone wrong?

    Reply

  188. Hi, I love your blog, especially, because u explain, step by step, with pictures.
    I wanted to know whether I can double this recipe? If so should I double all ingredients, esp, yeast?
    Thanks in advance, Keep cooking and keep posting wonderful recipes. 🙂

    Reply

  196. Hi ur blog is so nice because of ur step by step pictures. I tried ur Kara bun came out very well in texture and taste but I didn't get the golden brown colour on the top. I don't know what went wrong. I didn't forget to brush with milk also. Please reply. Thank u very much. Happy cooking.

    Reply

  198. Try proofing the yeast. That is prepare the yeast liquid by dissolving yeast in luke warm water, sugar and milk as per the measurement. Keep aside for 10 mins, it should look frothy and raised. Then your yeast is good and can proceed to the recipe (use this to knead dough). If the solution remains plain and look same, yeast is not good and you cannot get good result with that. hope this helps.

    Reply

  200. Thank you for your recipe.I tried it out and my family enjoyed it.Another day,I tried the buns adding some oregano and chilli flakes instead of coriander and chilli flakes.It was too good.Thank you once again.

    Reply

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