Khara buns

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.

Ingredients: -

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)

Salt

Method: -

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.