- Warm cup milk 3/4 Cup
- Sugar 1tsp
- Dry yeast 1tsp
- Atta 2 Cups
- Salt
- Onion 1 (Optional)
- cumin / jeera 1 tsp
- Green Chilli 3
- chilli flakes 1 tsp
- few curry leaves,
- 2 tbsp coriander, finely chopped
- 3 tbsp butter
- dil leaves
- mint leaves
- Milk Powder 1 tsp
Method
- First, in a large bowl take ¾ cup warm milk, 1 tsp sugar, and 1 tsp dry yeast.
- Mix well and rest for 10 minutes, so that yeast activates
- Now add 2 cup atta, ¾ tsp salt, melted butter, milk powder, and mix well.
- Add chopped, onion, curry leaves, coriander, dill leaves, mint, cumin, chilies and mix well
- continue to knead for 5 minutes adding milk as required.
- knead to a smooth and soft dough.
- further, add 2 tbsp butter and continue to knead the dough.
- the dough needs to turn non-sticky and yet remain super soft.
- once the dough turns soft, tuck the dough well.
- cover and rest for 1 hour in a warm place to rise.
- after 1 hour, the dough rises indicating it is well poofed.
- Now punch the dough and keend again
- pinch a small ball sized dough and tuck the dough forming small balls. make sure to tuck the dough to prevent from any scars appearing
- Place these balls in a baking tray and let to rest for 30 min keep it closed.
- Aft 30 min brush the milk
- place the tray into the preheated oven and bake at 180-degree Celcius for 25 minutes, or until the bun turns golden brown from top.
- Once baked brush some butter on top
- cool the bun completely, by placing on a cooling tray.
- finally, enjoy Khara bun as an evening snack with masala chai
Comments
Post a Comment