One of my friends has been eagerly waiting for this recipe since April 25th. It was her birthday & I'd baked Khara buns along with Palya buns. I forgot to blog the recipe for Khara buns. Sorry for the delay. I got the recipe from LG's blog. I used the same ingredients that were used for making the Palya buns, without the stuffing.
2 cups maida
2 tbsp butter
1/4 tsp baking soda
1 tsp dry yeast (active yeast can be use to fasten the process. I dint have it)
1 tsp sugar
1 tsp salt
1 tsp oil
2 tsp milk
For the flavor: -
1 tsp Fennel (Saunf)
1 tsp jeera powder
2- 3 green chillies
2-3 pudina leaves (I used dry mint leaves)
I used a food processor to make the dough.
1. Warm a cup of water & mix yeast. Let it sit for 10 minutes or till the mixture becomes frothy (activates).
2. In the mean while, make a dry powder with the flavor ingredients in a mixie.
3. In the food processor, add oil first, then 1 ½ cups of maida, baking soda, butter, milk, sugar, salt, the dry flavor powder & the yeast mixture.
4. Run the food processor at high for a minute & check the dough. Add the other ½ cup of maida & adjust the dough. It should be little sticky.
5. Keep the dough covered in a warm place or in a sunny spot in a steel container for a minimum of 2 hours. The dough doubles in quantity.
6. Punch the dough down & knead well.
7. Pre-heat the oven for around 10 minutes at 180 Deg C. I used the fan setting for both pre-heating & baking rather than using the broil setting.
8. Knead the dough well & divide it into equal parts.
9. Give a good round shape to each part.
10. Before placing into the oven for baking, coat / brush each bun with milk using a pastry brush. More about Milk washing here.
11. Baking usually takes 20-30 minutes depending on the oven.
12. Serve hot or cold with tea or coffee.